2000s Recipes + Menus
Turkey Cheddar Burgers
Serves4
- Active time:20 min
- Start to finish:35 min
April 2004
For burgers
- 1 large shallot, finely chopped (1/4 cup)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 lb 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
For sun-dried tomato mayonnaise
- 1/4 cup oil-packed sun-dried tomatoes, drained
- 1 tablespoon water
- 2 teaspoons cider vinegar
- 1/4 teaspoon salt
- 1/4 cup mayonnaise
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Accompaniment:
lettuce leaves
Make burgers:
-
Put oven rack in middle position and preheat oven to 350°F.
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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.
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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.
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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.
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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.
Make mayonnaise and assemble burgers:
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Purée tomatoes with water, vinegar, and salt in a blender or mini food processor, scraping down sides as necessary, then blend in mayonnaise.
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Cut rolls in half horizontally (if necessary) and spread cut sides with tomato mayonnaise. Serve burgers on rolls with lettuce.
- Keywords
- ruth cousineau,
- poultry,
- burgers,
- quick kitchen,
- cheese
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