Italiano Turkey Burger

Tuesday, February 15, 2011

The next stop in our turkey burger tour is Italy! I kinda played around with this one because I saw how well the feta cheese worked in the Greek turkey burger so why not ricotta? It worked out well for this burger. Again, the cheese must have added more moisture to the burger to make it more juicy and enhanced the burger to give it an Italian flair. With the addition of Italian spices: basil, oregano and fennel plus the garlic, the burger reached a yummy flavor. I did sneak a few sprinkles of Parmesan cheese on top. That is totally optional because it does go over the three condiments for the day but not by much. Now, I have also tried this burger without the ricotta cheese and used mozzarella cheese for the top. That one reminds me of a pizza burger with the marinara sauce. I love it that way too, if not more so! I am a big fan of mozzarella cheese! Actually, I am just a fan of cheese period LOL. Not to mention I am a big fan of pizza as well! Try it both ways and decide which one you like better. I just love how you change just a few ingredients and you get a totally different flavor. I am loving these turkey burgers! Now, that's amore! Tomorrow, I will be sharing the Thai Turkey Burger so come back and check it out!


Italiano Turkey Burger

Ingredients:
7 oz raw, ground turkey, 85% -94% lean (should yield one 3.75 oz cooked serving) (3/4 lean)
1 oz reduced fat ricotta or 1 oz 2% Reduced Fat Mozzarella Cheese (1/4 Lean)
1/8 tsp garlic powder (1/2 condiment)
1/4 tsp fennel (1/2 condiment)
1 tsp basil (1 condiment)
2 tbsp Walden Farms Marinara Sauce (1 condiment)
Light sprinkle of Parmesan cheese (optional)

Directions:
Place turkey, ricotta, garlic and seasonings into a mixing bowl. Mix until just combined. Form patties. Once all are formed, cook however you like to cook burgers. Grill (indoor or out), cook in hot skillet, or broil under broiler. Cook for 3-4 minutes per side or until an internal thermometer has reached 165 degrees.

Servings: 1 Lean and 3 Condiments


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