Turkey Cheddar Burgers

These burgers will change your mind about ground turkey! A deliciously satisfying stuffed burger made with ground turkey and loaded with flavor.

Serves: 4Prep: 15 minutesCook: 25 minutesTotal: 40 minutes

Serves: 4

Ingredients

  • 1/4 cup oil-packed sun-dried tomatoes, well drained
  • 1 tablespoon water
  • 2 teaspoons cider vinegar
  • 1/4 teaspoon salt
  • 1/4 cup mayonnaise
  • 1/3 cup finely chopped shallots
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pounds ground turkey
  • 6 ounces sharp cheddar cheese, cut into 4 thick slices
  • 4 hamburger or Kaiser rolls
  • 4 large lettuce leaves

Directions

  • Put oven rack in middle position and heat oven to 350°F.
  • To make the sun-dried tomato mayonnaise, puree tomatoes with water, vinegar and salt in a blender or mini food processor, scraping down sides as necessary; blend in mayonnaise. Set aside, covered, in refrigerator until ready to use.
  • In an 8” skillet over medium heat, cook shallot in oil with salt and pepper, stirring occasionally, until golden; transfer to a medium bowl and allow to cool slightly.
  • Add turkey and mix gently but thoroughly.
  • Prepare the grill for medium-high heat. (Alternately, burgers may be cooked indoors on a lightly oiled nonstick skillet.)
  • Turn out turkey mixture onto a sheet of wax paper and divide into 8 equal mounds. Pat 1 mound into a 4” patty and top with 1 slice of cheese; then put a second mound on top, patting it onto the other patty to enclose the cheese. Pinch edges together to seal and shape into a single patty. Make 3 more burgers in the same manner.
  • Grill (or cook) burgers, turning over once, just until cooked through (no longer pink), about 10-12 minutes or internal temperature reaches 160°F.
  • 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.
  • Cut rolls in half horizontally and spread cut sides with mayonnaise mixture. Serve burgers on rolls with lettuce leaves.
  • Refrigerate leftovers.

Recipe Information

Serves: 4

Ingredients

  • 1/4 cup oil-packed sun-dried tomatoes, well drained
  • 1 tablespoon water
  • 2 teaspoons cider vinegar
  • 1/4 teaspoon salt
  • 1/4 cup mayonnaise
  • 1/3 cup finely chopped shallots
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pounds ground turkey
  • 6 ounces sharp cheddar cheese, cut into 4 thick slices
  • 4 hamburger or Kaiser rolls
  • 4 large lettuce leaves

Directions

  • Put oven rack in middle position and heat oven to 350°F.
  • To make the sun-dried tomato mayonnaise, puree tomatoes with water, vinegar and salt in a blender or mini food processor, scraping down sides as necessary; blend in mayonnaise. Set aside, covered, in refrigerator until ready to use.
  • In an 8” skillet over medium heat, cook shallot in oil with salt and pepper, stirring occasionally, until golden; transfer to a medium bowl and allow to cool slightly.
  • Add turkey and mix gently but thoroughly.
  • Prepare the grill for medium-high heat. (Alternately, burgers may be cooked indoors on a lightly oiled nonstick skillet.)
  • Turn out turkey mixture onto a sheet of wax paper and divide into 8 equal mounds. Pat 1 mound into a 4” patty and top with 1 slice of cheese; then put a second mound on top, patting it onto the other patty to enclose the cheese. Pinch edges together to seal and shape into a single patty. Make 3 more burgers in the same manner.
  • Grill (or cook) burgers, turning over once, just until cooked through (no longer pink), about 10-12 minutes or internal temperature reaches 160°F.
  • 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.
  • Cut rolls in half horizontally and spread cut sides with mayonnaise mixture. Serve burgers on rolls with lettuce leaves.
  • Refrigerate leftovers.