Turkey Mini-Burgers with Warm Potato Salad   From Every Day with Rachael Ray April-May 2006 FOUR SERVINGS Prep Time: 20 min Cook Time: 20 min 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 Four 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. Sunday: Rice Cracker-Crusted Tuna with Apple Slaw Monday: Grilled Steak Salad Tuesday: Spaghetti with Mozzarella-Stuffed Meatballs Wednesday: Chicken, Biscuits 'n' Gravy Casserole Thursday: Double-Decker Grilled Cheese Sandwiches Friday: Mushroom and Garlic Pizza Saturday: Turkey Mini-Burgers with Warm Potato Salad Your Shopping List

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