Mini burgers with tomato jam and grilled turkey

Ingredients:

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

Preparation:

1. 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.
2. Preheat grill to medium-high heat.
3. 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.
4. 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.
5. 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.