Turkey Cheeseburgers with Sun-Dried Tomato Mayonnaise

  • Yield servings


2 teaspoons olive oil
1 large shallot, chopped
1/2 teaspoon poultry seasoning
1/2 teaspoon each salt and pepper
1/4 cup breadcrumbs
1 1/2 pounds ground turkey
4 slices reduced-fat Cheddar cheese
4 burger buns, toasted
1/4 cup oil-packed sun-dried tomatoes, drained
2 teaspoons cider vinegar
1 tablespoon water
1/4 cup light mayonnaise
1 strip bacon, cooked and crumbled


  1. Heat oil in a non stick skillet and saute shallots until light golden.  Stir in poultry seasoning, salt and pepper.  In a large bowl, combine shallots with breadcrumbs and turkey.  Divide into 8 patties.  Place cheese slices on top of 4 patties.  Cook with remaining patties.  Pinch edges to seal.  Cook burgers in same skillet about 4 minutes per side over medium-high heat or until centers are no longer pink.  Serve on buns with tomato mayonnaise.  To prepare mayonnaise, puree tomatoes, vinegar and water in a food processor or blender.  Stir in mayonnaise and bacon.  Refrigerate until ready to serve.  Serves 4.

—Will Nist, Cottonwood, Arizona



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