Juicy and savory with a well-browned crust, these skillet turkey burgers rival the best beef burgers.
1-1/4 pounds93% lean ground turkey (I use Shady Brook Farms)
1/2 teaspoonground black pepper
2 teaspoonsWorcestershire sauce
1/2 cupwhole milk Ricotta cheese
1/4 cupItalian seasoned bread crumbs
2 teaspoonsDijon mustard
1 tablespoonvegetable oil, for cooking
4hamburger buns (lightly toasted and buttered, if desired)
Preheat the oven to 350°F and set an oven rack in the middle position.
Place the ground turkey in a medium-size bowl. Add the salt, pepper, Worcestershire sauce, ricotta cheese, bread crumbs, and mustard. Using your hands, mix until well blended. Divide the meat mixture into 4 equal portions. Lightly toss one portion from hand to hand to form a ball, then lightly flatten the ball with your fingertips into a 3/4-inch-thick patty with a slight depression in the center (this prevents the burgers from puffing up when cooked). Repeat with the remaining portions.
Heat a large, heavy, ovenproof skillet over medium heat until very hot, 4 to 5 minutes. Add the oil to the pan and swirl to coat the bottom. Add the burgers and cook over medium heat, without moving the burgers, until the bottom side of each is dark golden brown and crusted, 3 to 4 minutes. Turn the burgers over; continue to cook until the bottom side is light brown but not yet crusted, about 3 minutes longer. Transfer the pan to the oven and continue cooking for 7 to 8 minutes, or until the burgers are completely cooked (an instant-read thermometer inserted from the side of the burger into the center should register 160°F). Remove the burgers from the pan and serve immediately.
Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.