Pepper Jack Turkey Burgers With Sun-Dried Tomato Mayonnaise |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From the Gourmet Today cookbook Ingredients:
1/4 cup onion, finely chopped |
2 tablespoons olive oil |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 1/2 lbs ground turkey (not all breast meat ) |
5 ounces monterey jack pepper cheese, cut into 4 half-inch-thick slices |
4 hamburger or 4 kaiser rolls |
1/4 cup sun-dried tomato packed in oil, drained and coarsely chopped |
1/4 cup mayonnaise |
1 tablespoon water |
2 teaspoons cider vinegar |
1/4 teaspoon salt |
lettuce leaf (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Cook onions in oil with salt and pepper in an 8-inch skillet over moderate heat, stirring occasionally, until golden, 2 to 3 minutes. Transfer to bowl, add turkey, mix gently but thoroughly.
3. 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 slice of cheese. Put a second mound on top, patting it out to enclose cheese, pinch edges together to seal. Make 3 more burgers.
4. Grill burgers, turning once, until just cooked through, 10 to 12 minutes. While burgers are cooking, toast rolls.
5. To make the mayonnaise, combine all ingredients in a blender or mini food processor and puree, scraping down sides as necessary. Spread mayonnaise on toasted rolls. Dress with lettuce.
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