The Best Turkey Burger

This recipe was adapted from a recipe that first appeared in Gourmet in 2004 entitled “Turkey Cheddar Burgers”.

I used a mixture of equal parts white and dark ground turkey from Whole Foods. The dark turkey keeps the burgers moist but it adds fat.

 Make these on an outdoor grill If at all possible.

Now for the cheese… if you have a Whole Foods nearby, you want to use Seaside Cheddar. Seaside mature English cheddar is a cow's milk cheese. It is smooth and nutty with a little bite. It combines both a creamy sharpness and a crunch that comes from the calcium crystals. It is full-bodied and complex with a start, middle and an end. This is an amazing cheese; once you taste it you will never forget it. (If you don’t have a have a Whole Foods near you, from what I have been able to determine this could be similar to what is sold under the name of Coastal Cheddar available at Trader Joes.)

FOR BURGERS

• 1 large shallot, finely chopped (1/4 cup)

• 4 teaspoons olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 lb ground turkey (white and dark meat)

• 2 ½ oz Seaside Cheddar cut into 2 (1/2-inch-thick) slices ( the cheddar must be extra sharp)

• 4 Brioche hamburger rolls

FOR SUN-DRIED TOMATO MAYONNAISE

• 1/4 cup oil-packed sun-dried tomatoes, drained

• 1 tablespoon water

• 2 teaspoons cider vinegar

• 1/4 teaspoon salt

• 1/4 cup mayonnaise

• ACCOMPANIMENT:

lettuce leaves

MAKE MAYONNAISE

• Purée tomatoes with water, vinegar, and salt in a blender or mini food processor, scraping down sides as necessary, then blend in mayonnaise.



MAKE BURGERS:

• Prepare or preheat an outdoor grill.

• Cook shallot in oil with salt and pepper in an 8-inch skillet over moderate heat, stirring occasionally, until golden, 2 to 3 minutes, and then transfer to a bowl. Add turkey and mix gently but thoroughly.

• Turn out turkey mixture onto a sheet of wax paper and divide into 4 equal mounds. Pat 1 mound into a 4-inch patty and top with 1 piece of cheese then put a second mound on top, patting it onto other patty to enclose cheese. Pinch edges together to seal and shape into a single patty.

• Grill burgers, turning over once, until just cooked through (no longer pink), 8 to 9 minutes total.

• While burgers are cooking, lightly toast the Brioche rolls.

ASSEMBLE BURGERS:

• Spread cut sides of rolls with tomato mayonnaise. Serve burgers on rolls with lettuce.