Makes 6-8 burgers
2 lb ground turkey (a bit of dark meat is preferred for flavor and fat!)
¾ cup whole milk ricotta
2 tablespoons minced sage
2 ½ teaspoons powdered unflavored gelatin
3 tablespoons soy sauce
2 teaspoons Worcestershire sauce
1 tablespoon Dijon
1 tablespoon vegetable oil
2 bun-sized heirloom tomatoes, ¼ inch slice
Whole wheat buns – Buttered & Griddled
Pickled Red Onions
In a large bowl, combine the turkey, ricotta, sage, gelatin, soy sauce, Worcestershire sauce, Dijon
and sprinkle with some salt and pepper. Divide into 4 equal patties just bit bigger than your buns.
Heat a cast-iron pan to medium-high heat. Add the canola oil and the patties on the first side,
cover and sear until golden brown, 3 to 4 minutes. Flip, Cover the pan and cook for another 3 to
4 minutes until internal temperature reaches 165. Take off heat and tent with foil to rest for at
least 3 minutes.
On bottom bun, place nice slice of heirloom tomato, then the turkey burger on top of that, then
the pickled onions on top of the burger, then a nice CRUST TO CRUST schmear of Dijon on the
top bun. Close and cut to admire the colorful and INSPIRING cross section. Take a bite and
quickly forget about cows in general.