Wednesday, April 27, 2011

Turkey Burgers

The Perfect Turkey Burger

1 1/4 pound ground turkey
1/2 cup fat-free ricotta cheese
2 scallions, finely chopped
2 garlic cloves, minced
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients until blended. Form into patties. The original recipe says this makes 4 patties. If you go this route, each one will be huge (and will need to be cooked about 8 minutes per side). I made 3 pounds of meat into 18 patties, so about 6 per pound.

Wrap each patty and freeze individually. Spray both sides with canola oil cooking spray, and then grill each frozen patty on medium-high heat for about five minutes per side. Internal temp should be 165. [I've found raw patties really stick to the grill and tend to fall apart.]

from Weight Watchers magazine May/June 2005 page 132

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