Mini burgers with tomato jam and grilled turkey
Votes: 1
Time: 20 min.
Complexity: easily
Quantity: 12 mini hamburgers
Complexity: easily
Quantity: 12 mini hamburgers
Mini hamburgers with tomato jam and grilled turkey - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For mini burgers:
- 550 g of ground turkey
- 1/4 cup thinly sliced ricotta cheese
- 1 tbsp Dijon mustard
- 1 shallot, finely chopped
- 2 tbsp chopped fresh basilica
- Coarse salt and freshly ground black pepper
- Olive oil, for greasing the grill grates
- 12 mini hamburger buns, cut in half
- Romaine lettuce, tear into small pieces
For tomato jam:
- 450 gr. plum tomatoes, remove the pulp and chop
- 1 tbsp. l. olive oil
- 1 tbsp red wine vinegar
- 1/4 tbsp. plus 1 tbsp. l. brown sugar
- 1/2 tsp ground cumin
- 1/2 teaspoon ancho chili seasoning (poblano)
- 1/4 tsp ground cayenne pepper
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
We recommend
Recipes with similar ingredients: ground turkey, hamburger buns, romaine lettuce, ricotta cheese, Dijon mustard, shallots, basil, plum tomatoes, wine vinegar, brown sugar, ground cayenne pepper, ground ginger, cumin, chili seasoning
Cooking the dish according to the recipe:
- Prepare tomato jam: Place the tomato pulp in a medium saucepan, add the olive oil, red wine vinegar, brown sugar, cumin, ancho chili pepper, cayenne pepper, ginger, and allspice, and bring to a boil.
Reduce heat and simmer, stirring occasionally, until mixture thickens, about 1 hour.
Cool before serving. Tomato jam can be stored in an airtight container in the refrigerator for up to 2 weeks. - Preheat grill to medium-high heat.
- Stir in a large bowl ground turkey, ricotta, Dijon mustard, shallots, basil, salt, and pepper. Form into 12 small patties no more than 1 cm thick.
- Rub the grill grates with olive oil using a clean kitchen towel to prevent the patties from sticking.
Fry the cutlets for 4 minutes, then turn them over and continue cooking for another 3 minutes.
Place the patties on the warmer side, turn off the grill, and cook for another 3 minutes. - Assemble the burgers: Spread tomato jam on the bun, top with romaine lettuce leaves, place the patty on top, then cover with the bottom of the bun.
Categories:
Similar recipes
