move over beef. [turkey burgers w. sun-dried tomato mayonnaise]

August 12th, 2010 by | comments

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”)

5 oz. extra-sharp Cheddar, cut into 4 (1/2-inch-thick) slices
4 hamburger or kaiser rolls (Didn’t have buns, so I used Oroweat Sandwich Thins instead)

Directions:

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

2 tsp. cider vinegar

1/4 tsp. salt

1/4 cup mayonnaise
Directions:
Purée tomatoes with water, vinegar, and salt in a blender or mini food processor, scraping down sides as necessary, then blend in mayonnaise.
Recipe from Epicurious.

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