move over beef. [turkey burgers w. sun-dried tomato mayonnaise]
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.
- For the turkey burgers:
- 1 large shallot, finely chopped (1/4 cup)
- 2 tbsp. olive oil
- ½ tsp. salt
- ¼ tsp. black pepper
- 1½ lbs. ground turkey
- Extra-sharp Cheddar slices
- Lettuce, for topping
- Sliced tomatoes, for topping
- 4 hamburger or kaiser rolls (Didn't have buns, so I used Oroweat Sandwich Thins instead)
- For the sun-dried tomato mayonnaise:
- ¼ cup oil-packed sun-dried tomatoes, drained then chopped
- 1 tbsp. water
- 2 tsp. cider vinegar
- ¼ tsp. salt
- ¼ cup mayonnaise
- 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 4 patties.
- Heat an oiled well-seasoned 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. When burgers have 1 minute left to cook, add a slice of cheese on top and remove from heat once melted.
- 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.
- While the burgers are cooking, make the sun-dried tomato mayonnaise. Purée tomatoes with water, vinegar, and salt in a blender or mini food processor, scraping down sides as necessary, then blend in mayonnaise.
- To prepare the turkey burgers, place burger with cheese on top of the bottom toasted bun, then spread sun-dried tomato mayonnaise on top and finish with sliced tomatoes and lettuce.
