- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 12 sliders
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 201 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 33 milligrams
- Sodium
- 349 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 0 grams
- Protein
- 13 grams
- Sugar
- 5 grams
Ingredients
1 1/4 pounds ground turkey (not lean)
1/4 cup part-skim ricotta cheese
1 tablespoon Dijon mustard
1 shallot, finely minced
2 tablespoons chopped fresh basil
Kosher salt and freshly ground black pepper
Olive oil, for greasing grill grates
12 slider rolls
Romaine lettuce, torn into bite-size pieces
Tomato Jam, recipe follows
Tomato Jam:
1 pound plum tomatoes, cored and chopped
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/4 cup plus 1 tablespoon firmly packed light brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ancho chile powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
Directions
- Preheat the grill to medium-high heat.
- Mix the ground turkey, ricotta, mustard, shallot, basil, salt, and pepper together in a large bowl. Form into 12 small 1/2-inch thick patties.
- Brush the grill grates with olive oil with a clean tea towel to keep the turkey from sticking. Grill the patties for 4 minutes, and then flip and continue to cook the other side for another 3 minutes. Place the rolls on the warmer rack to toast during the last 3 minutes of grilling.
- To assemble burgers, place a patty between the buns and top with lettuce and Tomato Jam.
Tomato Jam:
- Add all the ingredients to a medium saucepan and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the tomatoes have dissolved and what remains is a thick jam-like consistency, about 1 hour. Cool before serving. The jam can be stored in an airtight mason jar for up to 2 weeks in your refrigerator.
Cook’s Note
Adding the ricotta cheese to the turkey burger mixture helps to keep it moist and flavorful without adding a lot of fat. This is a great recipe to double up on when tomatoes are at their ripest and best during the summer months.
