Pepper Jack Turkey Burgers With Sun-dried Tomato Mayonnaise
Total Time: 20 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 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)
Recipe
- 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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