Mini hamburgers with tomato jam and turkey on grill

Grilled mini-hamburgers with tomato jam and turkey – detailed cooking recipe. Share with friends: Time: 20 minutes Difficulty: easy Quantity: 12 mini burgers in recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For mini burgers:

• 550 gr minced turkey
• 1/4 Art. thinly sliced ​​ricotta cheese
• 1 tbsp. l Dijon mustard
• 1 onion – shallot, chop finely
• 2 tbsp. l chopped fresh basil
• Coarse salt and freshly ground black pepper
• Olive oil, in order to grease the grates grill
• 12 mini burger buns, cut in half
• Romaine lettuce break into small pieces

For tomato jam:

• 450 gr plum-like tomatoes, remove the pulp and chop
• 1 tbsp. l olive oil
• 1 tbsp. l red wine vinegar
• 1/4 Art. plus 1 tbsp. l brown sugar
• 1/2 tsp ground cumin
• 1/2 tsp chili seasonings with anchovy pepper (blanched)
• 1/4 tsp ground cayenne pepper
• 1/4 tsp ground ginger
• 1/4 tsp ground allspice

Recipes with similar ingredients: minced turkey, buns for hamburger, romaine lettuce, ricotta cheese, Dijon mustard, shallots, basil, plum tomatoes, wine vinegar, sugar brown, ground cayenne pepper, ground ginger, cumin, chili seasoning

Recipe preparation:

1. Cook tomato jam: in a medium-sized pot put the pulp of tomatoes, add olive oil, red wine vinegar, brown sugar, cumin, chili pepper ancho, cayenne pepper, ginger and cloves, and bring to a boil. Reduce temperature and cook at a slow boil, stirring occasionally, until until the mixture thickens, about 1 hour. Cool before serving. Tomato jam can be stored in refrigerator in an airtight container for 2 weeks.
2. Preheat the grill to a moderate to high temperature.
3. Stir in a large bowl minced turkey, ricotta, Dijon mustard, shallots, basil, salt and pepper. Form 12 small cutlets with a thickness of not more than 1 cm.
4. Grate the grill grates with olive oil using a clean dishcloth to prevent sticking cutlets. Fry meatballs for 4 minutes, then turn on the other side and continue cooking for another 3 min. Place cutlets on the warmer side, turn off the grill, and fry for 3 min
5. Build burgers: spread a bun with tomato jam, put the romaine lettuce leaves, put the patty, then cover with the bottom part of the bun.