Ingredients

• 1 1/4 pounds ground turkey (not lean)
• 1/4 cup part-skim ricotta cheese
• 1 tablespoon Dijon mustard
• 1 shallot, finely minced
• 2 tablespoons chopped fresh basil
• Kosher salt and freshly ground black pepper
• Olive oil, for greasing grill grates
• 12 slider rolls
• Romaine lettuce, torn into bite-size pieces
• Tomato Jam, recipe follows
• 1 pound plum tomatoes, cored and chopped
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1/4 cup plus 1 tablespoon firmly packed light brown sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ancho chile powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice

Instructions

1. Preheat the grill to medium-high heat.
2. Mix the ground turkey, ricotta, mustard, shallot, basil, salt, and pepper together in a large bowl. Form into 12 small 1/2-inch thick patties.
3. Brush the grill grates with olive oil with a clean tea towel to keep the turkey from sticking. Grill the patties for 4 minutes, and then flip and continue to cook the other side for another 3 minutes. Place the rolls on the warmer rack to toast during the last 3 minutes of grilling.
4. To assemble burgers, place a patty between the buns and top with lettuce and Tomato Jam.
5. Add all the ingredients to a medium saucepan and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the tomatoes have dissolved and what remains is a thick jam-like consistency, about 1 hour. Cool before serving. The jam can be stored in an airtight mason jar for up to 2 weeks in your refrigerator.