Juicy Turkey Burgers with Sautéed Tomatoes, Basil, and Ricotta

Ingredients

• 1 pound ground turkey meat, preferably dark meat
• Kosher salt and freshly ground black pepper
• 1 1/2 cups loosely packed cilantro leaves and fine stems, roughly chopped
• 3 medium cloves garlic, minced or grated with a Microplane
• 1 1/2 tablespoons extra-virgin olive oil
• 1 shallot, thinly sliced
• 2 cups grape tomatoes, halved
• Pinch of dried red chili flakes
• 1/2 cup fresh ricotta
• 1/2 cup loosely packed basil leaves
• 4 burger buns, toasted

Directions

1. In a mixing bowl, use a gentle hand to bring together the turkey, salt, pepper, cilantro, and garlic, stopping as soon as everything is incorporated so the meat does not get overworked. Shape the mixture into 4 loose patties.
2. Warm the oil in a large skillet over medium heat until it just begins to smoke. Add the patties and cook them until the outside is well browned and crisp, about 6 minutes on each side. Transfer them aside to rest.
3. While the burgers rest, tip out the fat from the skillet, leaving 1 tablespoon behind, and set the pan over medium heat until the fat shimmers. Stir in the shallots with a pinch of salt and cook until they soften, about 2 minutes. Add the tomatoes and chili flakes, then cook, stirring frequently, until the tomatoes collapse and become tender, about 4 minutes. Add salt and pepper to taste.
4. Divide the tomato mixture among the bottom halves of the buns, then add the burger patties and a spoonful of ricotta. Finish with whole basil leaves and freshly cracked black pepper, then serve right away.