It’s all about the turkey in this recipe. I absolutely love cooking these quick and easy turkey burgers. I’d say they definitely give an In-n-Out or Five Guys burger a run for its money. With an equal amount of flavor, why not opt for the healthier alternative? Although, once you add the cheddar cheese and sun-dried tomato mayonnaise, it somewhat defeats the healthy aspect, but there’s no doubt it boosts the flavor tenfold. The succulent vinegar-infused sauce is guaranteed to titillate your taste buds—and it’s a strong competitor with the In-n-Out “special sauce.”
I usually make mini turkey burgers, but decided to make regular-sized patties the other night. The mini burgers, however, are the perfect dinner party appetizer. They’re just like sliders you would order at a restaurant.
Turkey burger recipe:
1 large shallot, finely chopped (1/4 cup)
2 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. black pepper
1 1/2 lbs. ground turkey (not labeled “all breast meat”)
Put oven rack in middle position and preheat oven to 350 degrees.
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.
Turn out turkey mixture onto a sheet of wax 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 other patty to enclose cheese. Pinch edges together to seal and shape into a single patty. Make 3 more burgers in same manner.
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.
While burgers are cooking, heat rolls on a baking sheet in oven until crusty, about 5 minutes. Transfer rolls to a rack to cool slightly.
Sun-dried tomato mayonnaise recipe:
1/4 cup oil-packed sun-dried tomatoes, drained
1 tbsp. water
1/4 tsp. salt