I remember when turkey burgers were becoming a healthy alternative to beef burgers decades ago. I noticed in the supermarket that ground turkey had a prominent place next to whole turkeys. For the longest time, roast turkey was eaten once or twice a year for holidays or celebrations. When ground white meat and dark meat turkey became available, it could be cooked into everything from meat balls to meat loaf pasta sauce to tacos, with very tasty results.
The first time I tried my hand at making turkey burgers, I grilled them like beef burgers. Let’s just say they were a giant failure—tasteless and dry. I started to experiment with different flavor combinations and landed on the following recipe. The shallot mustard flavor punch was added to the creamy ricotta cheese for extra pizzazz.
