Turkey Mini-Burgers With Warm Potato Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Rachael Ray's Everyday magazine. Entered here for safe-keeping. I used a bit less olive oil in the potato salad (I eyeballed it) than the 1/4 cup called for and used honey mustard on the burgers. Ingredients:
2 lbs red potatoes, unpeeled |
salt |
20 ounces ground turkey |
1/2 cup plain breadcrumbs |
1 large egg |
1 1/2 tablespoons chopped fresh sage |
1/4 cup extra virgin olive oil, plus |
1 tablespoon extra virgin olive oil |
cheddar cheese, quartered |
1/4 cup white wine vinegar |
3 tablespoons snipped chives (optional) |
dijon mustard, for spreading on roll |
8 small dinner rolls or 8 small potato dinner rolls, split |
Directions:
1. Cut the potatoes into 1/2-inch cubes, place in a large pot and cover with an inch of water. Salt the water and bring to a boil over high heat. Continue boiling until the potatoes are tender, about 10 minutes.
2. In a medium mixing bowl, combine the ground turkey with the bread crumbs, egg, sage and 1/2 teaspoon of salt. Divide the mixture into eigths and form into 1/2 inch thick patties.
3. Heat the 1 tablespoon olive oil in a large grill pan over medium heat. Whent he oil is rippling hot, add the patties and cook, flipping once, until cooked through, about 4 minutes per side. Place 2 small cheese squares on each burger.
4. When the potatoes are cooked, drain them and immediately toss with the remaining 1/4 cup of olive oil, the vinegar, 1/2 teaspoon of salt and the chives.
5. Serve each burger on a roll spread with mustard.
6. Serve 2 burgers on each plate with a helping of potato salad.
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