Too often, I think, we relegate flavours to a certain season. Turkey and sage, for example are classic combination for both Thanksgiving and Christmas. But, to keep those flavours together just during the cooler months seems like such a shame.
Fresh sage and parsley add depth to turkey burgers, while ricotta both lightens and moistens it. I've been making this recipe since last summer when I spotted it in a Martha Stewart magazine.
I won't lie. I haven't changed a darned thing except scaled the recipe down to make 4 burgers instead of 8.
Martha Stewart's Vermont Burgers
(from Martha Stewart )
1 lb ground turkey
¼ cup ricotta cheese
¼ cup chopped fresh parsley
1 tsp minced fresh sage
1 clove garlic, peeled and minced
kosher salt and freshly ground pepper
1. Mix all ingredients together in a large bowl. Divide into four patties and place, on individual parchment squares, in the fridge for at least an hour. This will help the burgers firm up.
2. Heat a grill (or grill pan) on medium heat. Brush turkey burgers on one side with oil. Pick up parchment and place burgers gently on grill. Peel off parchment paper. Brush next side with oil. Grill on each side for about 5 minutes, or until a thermometer registers 165º.
Serve with all your regular toppings or whip up a batch of Martha's Extra Special Sauce.