1 (20 oz) package of lean ground turkey
1 cup onion, chopped finely
2 t olive oil
1/2 cup ricotta, low fat
2 t garlic
1 t smoky paprika
2 t good quality yellow mustard (I used Coleman’s English mustard)
1 t Worcestershire (or low sodium soy sauce)
Crushed red pepper flakes to taste
Fresh ground black pepper to taste
1 T fresh parsley, chopped fine
4-6 buns, whole wheat
Optional toppings not included in the logging link: spinach, tomato, jalapenos, sautéed peppers, lettuce, raw onion, barbecue sauce, ketchup, etc.
Saute onions in the olive oil over medium heat until softened and lightly browned, about 15 minutes. Mix in all the seasonings and cheese. Inhale the aroma. If it smells great, then you are ready. If you think the mustard or anything else is too much in the background, add more! Use your fingers and mix in the turkey until everything is well combined.
Form into six small or four large patties.
Spray a large pan with cooking spray, and heat over medium heat.
Add the burgers to the pan and make a slight indentation in the center of each burger.
Flip after the indent rises to not quite flat.
Pan fry approximately 6 minutes on each side for small burgers and 8 minutes each side for larger burgers. Cook only until the juices run clear.
If you choose to grill them, flip frequently to avoid burning the ricotta. Top with your favorite burger extras and enjoy with a nice slice of watermelon and a fresh from the garden salad.