Turkey Cheddar Burgers

Name: Turkey Cheddar Burgers
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 20 servings
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

Getting reviews...

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 20 servings

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 20 servings

Ingredients

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 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

Mayonnaise:

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

Directions

To make the burgers: Put oven rack in middle position and preheat oven to 350 degrees F.
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 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.
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 the oven until crusty, about 5 minutes. Transfer rolls to a rack to cool slightly.
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.
Cut the rolls in half horizontally (if necessary) and spread cut sides with tomato mayonnaise. Serve burgers on rolls with lettuce.