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Mediterranean Turkey Burgers with Shaved Zucchini Salad and Ricotta

By Russell Selander

Published on June 3, 2020

Time

35 minutes

Yield

Serves 4

Mediterranean Turkey Burgers with Shaved Zucchini Salad and Ricotta

Ingredients

1 Grind-Your-Own Turkey Burger Blend recipe (see note) or 1¾ pounds ground turkey tossed with 2 tablespoons melted butter¾ teaspoon table salt, divided½ teaspoon pepper, divided2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided4 ounces (½ cup) whole-milk ricotta cheese ½ teaspoon grated lemon zest plus 1 tablespoon juice1 pound small zucchini, trimmed and sliced lengthwise into ribbons¼ cup chopped fresh basil 2 tablespoons pine nuts, toasted1 small garlic clove, minced¼ teaspoon red pepper flakes 4 hamburger buns, toasted if desired

Before You Begin

We prefer to use our Grind-Your-Own Turkey Burger Blend here; however, you can substitute 1¾ pounds of ground turkey tossed with 2 tablespoons melted butter if desired. Avoid ground turkey breast (also labeled 99 percent fat-free). Look for small zucchini; they will have fewer seeds. Use a vegetable peeler to slice the zucchini into very thin ribbons.

Instructions

  1. Adjust oven rack to middle position and heat oven to 300 degrees. With lightly greased hands, divide burger blend into 4 lightly packed balls, then gently flatten into ¾‑inch-thick patties. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot.
  2. Season patties with ½ teaspoon salt and ¼ teaspoon pepper. Heat 2 teaspoons oil in 12‑inch nonstick skillet over high heat until just smoking. Using spatula, transfer patties to skillet, divot side up, and cook until well browned on first side, 2 to 4 minutes. Gently flip patties and continue to cook until well browned on second side, 2 to 4 minutes. Transfer patties to rimmed baking sheet, divot side down, and bake until burgers register 160 degrees, 6 to 10 minutes. Transfer burgers to platter and let rest while preparing toppings.
  3. Whisk ricotta, lemon zest, 1 tablespoon oil, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper together in bowl. Toss zucchini with remaining 1 tablespoon oil, lemon juice, basil, pine nuts, garlic, and pepper flakes in separate bowl. Spread ricotta mixture over bun tops. Serve burgers on buns, topped with zucchini salad.
Mediterranean Turkey Burgers with Shaved Zucchini Salad and Ricotta
Photography by Keller + Keller. Styling by Chantal Lambeth.

Mediterranean Turkey Burgers with Shaved Zucchini Salad and Ricotta

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By Russell Selander
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Time

35 minutes

Yield

Serves 4

Ingredients

1 Grind-Your-Own Turkey Burger Blend recipe (see note) or 1¾ pounds ground turkey tossed with 2 tablespoons melted butter
¾ teaspoon table salt, divided
½ teaspoon pepper, divided
2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided
4 ounces (½ cup) whole-milk ricotta cheese
½ teaspoon grated lemon zest plus 1 tablespoon juice
1 pound small zucchini, trimmed and sliced lengthwise into ribbons
¼ cup chopped fresh basil
2 tablespoons pine nuts, toasted
1 small garlic clove, minced
¼ teaspoon red pepper flakes
4 hamburger buns, toasted if desired

Ingredients

1 Grind-Your-Own Turkey Burger Blend recipe (see note) or 1¾ pounds ground turkey tossed with 2 tablespoons melted butter
¾ teaspoon table salt, divided
½ teaspoon pepper, divided
2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided
4 ounces (½ cup) whole-milk ricotta cheese
½ teaspoon grated lemon zest plus 1 tablespoon juice
1 pound small zucchini, trimmed and sliced lengthwise into ribbons
¼ cup chopped fresh basil
2 tablespoons pine nuts, toasted
1 small garlic clove, minced
¼ teaspoon red pepper flakes
4 hamburger buns, toasted if desired

Ingredients

1 Grind-Your-Own Turkey Burger Blend recipe (see note) or 1¾ pounds ground turkey tossed with 2 tablespoons melted butter
¾ teaspoon table salt, divided
½ teaspoon pepper, divided
2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided
4 ounces (½ cup) whole-milk ricotta cheese
½ teaspoon grated lemon zest plus 1 tablespoon juice
1 pound small zucchini, trimmed and sliced lengthwise into ribbons
¼ cup chopped fresh basil
2 tablespoons pine nuts, toasted
1 small garlic clove, minced
¼ teaspoon red pepper flakes
4 hamburger buns, toasted if desired

Why This Recipe Works

A great turkey burger deserves some special fixings as much as any other burger, and in keeping with turkey’s leaner profile we decided to top it with delicate shaved zucchini tossed with a little olive oil, lemon juice, garlic, and red pepper flakes. Not only is this simple zucchini salad delicious, keeping the zucchini raw added a pleasant crunch to our burgers. A sprinkling of basil and toasted pine nuts added further interest. We wanted a creamy element for our burger, and thought ricotta cheese would complement the zucchini. We whisked it until it was light and fluffy and then added a little olive oil and some lemon zest for brightness. Slathered onto each bun, this ricotta spread took our burger to the next level.

Before You Begin

We prefer to use our Grind-Your-Own Turkey Burger Blend here; however, you can substitute 1¾ pounds of ground turkey tossed with 2 tablespoons melted butter if desired. Avoid ground turkey breast (also labeled 99 percent fat-free). Look for small zucchini; they will have fewer seeds. Use a vegetable peeler to slice the zucchini into very thin ribbons.

Instructions

  1. Adjust oven rack to middle position and heat oven to 300 degrees. With lightly greased hands, divide burger blend into 4 lightly packed balls, then gently flatten into ¾‑inch-thick patties. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot.
  2. Season patties with ½ teaspoon salt and ¼ teaspoon pepper. Heat 2 teaspoons oil in 12‑inch nonstick skillet over high heat until just smoking. Using spatula, transfer patties to skillet, divot side up, and cook until well browned on first side, 2 to 4 minutes. Gently flip patties and continue to cook until well browned on second side, 2 to 4 minutes. Transfer patties to rimmed baking sheet, divot side down, and bake until burgers register 160 degrees, 6 to 10 minutes. Transfer burgers to platter and let rest while preparing toppings.
  3. Whisk ricotta, lemon zest, 1 tablespoon oil, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper together in bowl. Toss zucchini with remaining 1 tablespoon oil, lemon juice, basil, pine nuts, garlic, and pepper flakes in separate bowl. Spread ricotta mixture over bun tops. Serve burgers on buns, topped with zucchini salad.

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