Turkey Burgers

When approached by the Brookline Tab of WickedLocal.com for Thanksgiving leftover ideas, I wanted to figure out my proportions for turkey burgers. For this sort of thing I have a tendency to not use measurements, so I had to figure it out. Make as much as you'd like, but I used the 1 cup standard for ratio purposes. Y0u can also use chicken.

1 cup crumbled roasted turkey
2 tablespoons ricotta
1/2 teaspoon Worcestershire sauce
2 teaspoons dijon mustard
2 tablespoons breadcrumbs
Salt and pepper to taste

To process the turkey, add as much turkey as you need to use up to your food processor. Pulse the blade until the turkey is sufficiently processed. You don’t want it to be turkey paste — just enough so that the turkey is crumbled. If you don’t have a food processor, mince by hand. This is how it should look:

Once crumbled, add in remaining ingredients. Since the meat is precooked, feel free to taste test! Turkey burgers should be cooked just enough to make it a cohesive patty. Here is my meat with all my ingredients:

You can either broil in the oven or cook in a saucepan on the stovetop. Either way, flip the patty halfway (stove will take around 3 minutes per side, broiler around 7) and make sure to use non-stick cooking spray on your baking sheet or saucepan. Garnish how you please!

Patties can always be frozen if you don’t plan to eat them within a few days.