Now You Know

Posted by on Jun 4, 2014 in Chicken and Turkey | 0 comments

Now you know.  I can be obsessive. Don't even get me started about the use of my kitchen scale... Here is one more turkey burger before I launch another cupcake idea—








Italian-style Turkey Burgers.








This rendition gets a slice of fresh mozzarella tucked inside.  The procedure remains the same for a busy day.  Create the mix early or even yesterday.








Form the burgers and refrigerate until 30 minutes or so before you fire up the grill or cast iron skillet.








To carry out the theme I made a little chunky tomato sauce to heat and serve on the burger and fresh basil –laced ricotta to smear on the bun. 









Stack it up, it’s Turkey Burger Tuesday or







Wednesday I suppose.

Next time I think it could be 'crunchified' with a Parmesan Tuile!








The remaining burgers line up happily for cold sandwiches too.

Italian-style Turkey Burgers


  • 1 ¼ pounds ground turkey
  • ½ cup chopped red onion
  • 1 large clove garlic, minced
  • 1 jumbo egg white
  • 1 Tablespoon Worcestershire sauce
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • Pinch crushed red pepper (to taste)
  • 2 Tablespoons fresh parsley, chopped
  • 2 Tablespoons grated Romano cheese
  • Five slices fresh mozzarella (about 1-ounce each)
  • ¼ cup Ricotta cheese
  • 6-8 fresh basil leaves
  • Salt and pepper to taste


  1. Crumble turkey meat into a large bowl. Add the remaining ingredients in the order given through Romano cheese. Using a large meat fork combine the mixture well without overworking. Divide the turkey mixture into 10 equal patties. Place a slice of cheese on each of 5 patties and top with remaining patties to enclose the cheese. Wrap and chill several hours or overnight. Combine the Ricotta cheese with the torn basil leaves; add salt and pepper to taste and reserve. Grill or cook the burgers in a hot cast iron skillet brushed with canola oil until browned on one side. Turn the burgers over and cook the burgers until completely cooked in the center.
  2. Serve on soft or toasted whole-wheat buns with ricotta cheese mixture, Chunky Tomato Sauce, and butter lettuce
  3. © Copyright 2014 Peggy Barrett Lunde
  4. All Rights Reserved

Chunky Tomato Sauce


  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 Tablespoon olive oil
  • Salt and pepper to taste
  • 1 (15-ounce) can diced tomatoes
  • ½ teaspoon dry oregano
  • ½ Tablespoon fresh chopped rosemary
  • 2 Tablespoons fresh torn basil leaves
  • 1 teaspoon honey (to taste)


  1. Saute onion, and garlic in oil; stir in tomatoes and herbs. Simmer 15 to 20 minutes until thickened. Stir in honey to combine. Adjust seasonings; cover and refrigerate. Reheat sauce at serving time.
  2. © Copyright 2014 Peggy Barrett Lunde
  3. All Rights Reserved






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