Turkey Mini-Burgers with Warm Potato Salad
Turkey Mini-Burgers with Warm Potato Salad
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  • 2 pounds red potatoes, unpeeled
  • Salt
  • 20 ounces ground turkey
  • 1/3 cup plain breadcrumbs
  • 1 large egg
  • 1 1/2 tablespoons chopped fresh sage
  • 1/4 cup plus 1 tablespoon extra virgin olive oil (EVOO)
  • Four slices cheddar cheese (1 ounce each), quartered
  • 1/4 cup white wine vinegar
  • 3 tablespoons snipped chives (optional)
  • Dijon mustard
  • 8 small dinner rolls or potato rolls, split

Cut the potatoes into 1/2-inch cubes, place in a large pot and cover with 1 inch of water. Salt the water and bring to a boil over high heat. Continue boiling until the potatoes are tender, about 10 minutes.

In a medium mixing bowl, combine the ground turkey with the breadcrumbs, egg, sage and 1/2 teaspoon salt. Divide the mixture into eighths and form into 1/2-inch thick patties.

Heat 1 tablespoon of EVOO in a large grill pan over medium heat. When the EVOO is rippling hot, add the patties and cook, flipping once, until cooked through, about 4 minutes per side. Place two small cheese squares on each burger.

When the potatoes are cooked, drain them and immediately toss with the remaining 1/4 cup EVOO, vinegar, 1/2 teaspoon salt and the chives.

Serve each burger on a roll spread with mustard. Serve two burgers on each plate with the potato salad.

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