Turkey Cheddar Burgers

2014-09-21
  • Yield : 20 servings
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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Ingredients

  • 1 large shallot, finely chopped (1/4 cup)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds ground turkey (not labeled "all breast meat")
  • 5 ounces extra-sharp Cheddar, cut into 4 (1/2-inch-thick) slices
  • 4 hamburger or Kaiser rolls
  • 1/4 cup oil-packed sun-dried tomatoes, drained
  • 1 tablespoon water
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon salt
  • 1/4 cup mayonnaise
  • Accompaniment: lettuce leaves

Method

Step 1

To make the burgers: Put oven rack in middle position and preheat oven to 350 degrees F.

Step 2

Cook shallot in oil with salt and pepper in an 8-inch skillet over moderate heat, stirring occasionally, until golden, 2 to 3 minutes, then transfer to a bowl. Add turkey and mix gently but thoroughly.

Step 3

Turn out turkey mixture onto a sheet of waxed paper and divide into 8 equal mounds. Pat 1 mound into a 4-inch patty and top with 1 piece of cheese, then put a second mound on top, patting it onto the other patty to seal and shape into a single patty.

Step 4

Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill burgers, turning over once, until just cooked through (no longer pink), 8 to 9 minutes total.

Step 5

While burgers are cooking, heat rolls on a baking sheet in the oven until crusty, about 5 minutes. Transfer rolls to a rack to cool slightly.

Step 6

To make the mayonnaise and assemble the burgers: Puree the tomatoes with water, vinegar and salt in a blender or mini food processor, scraping down the sides as necessary, then blend in the mayonnaise.

Step 7

Cut the rolls in half horizontally (if necessary) and spread cut sides with tomato mayonnaise. Serve burgers on rolls with lettuce.

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