This recipe has been a go-to in our house recently. Its light, fresh, delicious and couldn’t be quicker to throw together.
Isn’t that the objective of most weeknight meals?
We made this a few times this winter and each time we kept telling ourselves this should be a post, if only so everyone else can get in on it. Easily my favorite new way to make a turkey burger.
It’s just one of those super simple burger variations that manages to not suck like so many other beef substitutions. Its light enough on the filler that it never veers into meatloaf territory, while still managing to be both meaty and refreshingly light. I know it seems odd to replace so much of the turkey volume with creamy ricotta, but trust me, it totally works in this blend.
You could be real adventurous and roll it into a log and replace those nitrate heavy hot dogs (and these won’t depress you the way the tofu variety does!). It succeeds as a lettuce wrap, but buns set if off even better.
I’m not breaking any new ground with this recipe, but its made its way into our regular rotation for a reason, this is a weeknight recipe STUD!
Bun Side Note:I hope to iron out a perfect slider bun recipe, but it isn’t where I want it just yet. So for this fun recipe shoot/dinner, we used some fantastic store bought sourdough slider buns and my absolute favorite burger bun, the mythical Pretzel Bun!! I’m seriously obsessed with them after enjoying a burger at one of my favorite Seattle spots, 8oz Burger Bar.
Hat tip to this post on Serious Eats.
- 1 lb ground lean turkey
- 1 cup ricotta
- 2 Tbsp fresh chopped dill
- 3/4 cup julienne chopped leeks (white parts only) (1 large leek or 2 small leeks)
- salt and pepper
- 1/4 cup panko bread crumbs
- 2 cloves of minced garlic
- 5-6 Tbsp extra virgin olive oil
- Buns (I used sourdough slider and pretzel buns)
- Light Mayonnaise
- Optional toppings: Tomato, pickles, sprouts, jalapenos, red onion, lettuce, spinach
- Thinly julienne slice your leeks, this will help them blend into the patties better. Using a mandolin will help speed this process along and ensure that every slice is consistent.
- Heat 2 tablespoons of oil in a large skillet over medium-low heat until shimmering. Add leeks and cook, stirring, until translucent and tender and only slightly browned, about 8 minutes.
- Add garlic and panko bread crumbs and cook, stirring, until fragrant and toasted brown, about 2 minutes more. Season to taste with salt and pepper and set aside.
- Combine turkey, ricotta, cooled leek mixture, and dill and season generously with salt and pepper.
- Using your hands, mix until combined. Form mixture into 8 medium or 16 mini slider burgers and set on a plate.
- Wipe out skillet. Add remaining oil and heat over high until shimmering. Add burgers and cook for 7-8 minutes per side. Transfer burgers to a platter, tent with tin foil, and let rest for 5 minutes. Toast buns, if desired, and serve burgers with condiments and fresh lettuce.