Turkey Mini-Burgers with Warm Potato Salad

April 2006
Turkey Mini-Burgers with Warm Potato Salad

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Makes: 4 servings

Prep: 20 mins

Cook: 20 mins

  • 2 pounds red-skinned potatoes, unpeeled
  • Salt
  • 20 ounces ground turkey
  • 1/3 cup plain bread crumbs
  • 1 large egg
  • 1 1/2 tablespoons chopped fresh sage
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 4 1 ounce slices  of cheddar cheese, quartered
  • 1/4 cup white wine vinegar
  • 3 tablespoons snipped chives (optional)
  • Dijon mustard
  • 8 small dinner rolls or potato rolls, split
  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 minutes.
  2. In a medium mixing bowl, combine the ground turkey with the bread crumbs, egg, sage and 1/2 teaspoon of salt. Divide the mixture into eighths and form into 1/2-inch-thick patties.
  3. Heat the 1 tablespoon 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 minutes 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 cup of olive oil, the vinegar, 1/2 teaspoon 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.
  • Buehler Vineyards Napa Valley Zinfandel 2004 (California)
Tip Easy does it
  • To keep burgers flat as they cook, make a light indentation in the center of the patties with your thumb before searing them.