• Andrew Zimmern Cooks: Turkey Burgers with Ricotta & Basil


Turkey Burgers with Tomato, Ricotta & Basil

By Andrew Zimmern

Turkey burgers may be healthier than a fatty beef patty, but more often than not, they turn out underwhelming, dry and bland. To solve this dinner dilemma, I’ve used all-dark meat turkey with a summery mix of ricotta, tomato paste and fresh basil. It’s the best, most flavorful and moist turkey burger you’ve ever had.

Watch Andrew make this recipe:

Andrew Zimmern Cooks: Turkey Burgers with Ricotta & Basil

Servings: 4

Total: 30 minutes


  • 1 pound ground dark meat turkey
  • 2 garlic cloves, minced
  • 2 tablespoons ricotta, plus 1/4 cup for garnish
  • 2 tablespoons tomato paste
  • 10 large basil leaves, chiffonade, plus more for garnish
  • Salt
  • Pepper
  • 1 tablespoon butter
  • 4 buns
  • 2 tablespoons olive oil
  • Tomato slices, for serving
  • Basil leaves, for serving


Mix the ground turkey with garlic, ricotta, tomato paste and half of the basil until well combined. Season with salt and pepper. Gently form the meat into four patties.

Add the butter to a skillet over medium heat. Griddle toast the buns on both sides and reserve.

Add the olive oil to the skillet over medium-high heat. Griddle the turkey burgers, in batches if necessary, for about 5 minutes per side, until browned and cooked through.

In a small mixing bowl, combine the 1/4 cup of ricotta with the remaining chopped basil. Season with salt and pepper. Spread about a tablespoon of the mixture onto the top half of each bun. Place a turkey patty on the bottom of each bun, and top with a slice of tomato and a couple of basil leaves. Serve immediately.

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