Turkey Mini-Burgers with Warm Potato Salad
Courtesy of Every Day with Rachael Ray
Serve With:
Sliced watermelon or other fresh fruit.
Servings: 4
Sliced watermelon or other fresh fruit.
Prep Time: 20 Min.
Cook Time: 20 Min.
What you need:
* 2 lb. red skinned potatoes, unpeeled
* salt
* 20 oz. ground turkey
* 1/3 c. plain breadcrumbs
* 1 large egg
* 1 1/2Tbsp. fresh chopped sage
* 1/4 c. plus 1 Tbsp. extra virgin olive oil
* 4 (1 oz.) slices cheddar cheese, quartered
* 1/4 c. white wine vinegar
* 3 Tbsp. chopped chives (optional)
* Dijon mustard
* 8 small dinner rolls or potato rolls, split
* salt
* 20 oz. ground turkey
* 1/3 c. plain breadcrumbs
* 1 large egg
* 1 1/2Tbsp. fresh chopped sage
* 1/4 c. plus 1 Tbsp. extra virgin olive oil
* 4 (1 oz.) slices cheddar cheese, quartered
* 1/4 c. white wine vinegar
* 3 Tbsp. chopped chives (optional)
* Dijon mustard
* 8 small dinner rolls or potato rolls, split
What to do:
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 min..
2. In a medium mixing bowl, combine the ground turkey with the bread crumbs, egg, sage and 1/2 tsp. of salt. Divide the mixture into eighths and form into 1/2-inch-thick patties.
3. Heat 1Tbsp. of olive oil in a large grill pan over medium heat. When the oil is rippling hot, add the patties and cook, flipping once, until cooked through, about 4 min. 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 c. of olive oil, the vinegar, 1/2 tsp. of salt and the chives.
5. Serve each burger on a roll spread with mustard. Serve 2 burgers on each plate with the potato salad.
2. In a medium mixing bowl, combine the ground turkey with the bread crumbs, egg, sage and 1/2 tsp. of salt. Divide the mixture into eighths and form into 1/2-inch-thick patties.
3. Heat 1Tbsp. of olive oil in a large grill pan over medium heat. When the oil is rippling hot, add the patties and cook, flipping once, until cooked through, about 4 min. 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 c. of olive oil, the vinegar, 1/2 tsp. of salt and the chives.
5. Serve each burger on a roll spread with mustard. Serve 2 burgers on each plate with the potato salad.