| Herb Aioli |
| 1 Large garlic clove |
| 1/4 Cup freshly squeezed lemon juice |
| 1/4 Cup salad oil |
| 1 Tablespoon dried herbes de Provence |
| 2 Cups mayonnaise |
| |
- Place garlic, lemon juice and oil in food processor. Puree until smooth.
- Fold in herbes and mayonnaise. Cover and chill. Hold for service.
|
| |
| Mini Turkey Burgers |
| 2-1/2 Pounds GROUND TURKEY |
| 1/2 Cup dry bread crumbs |
| 1 Tablespoon kosher salt |
| 1 Tablespoon dried herbes de Provence |
| 2 Tablespoons mayonnaise |
| 1/2 Teaspoon Worcestershire sauce |
| |
- Mix all ingredients well and form into 2-ounce balls. Flatten patties to 2.5-3 inches in diameter.
- Cook turkey burgers over medium heat on grill or flat top griddle to an internal temperature of 165 degrees F.
|
| |
| Service |
| 20 Mini sesame dinner rolls, split |
| As needed sliced American cheese |
| 2/3 Cup whole cranberry sauce |
| As needed sweet potato fries |
| |
- Place turkey burgers on rolls. Cover with cheese.
- Top each with 1 teaspoon cranberry sauce. Drizzle with the herb aioli.
- Serve with sweet potato fries.
- May offer as a small appetizer with 4 mini burgers OR a large platter with 8 mini burgers.
- NOTE: This adult appetizer is also perfect on the Kid's Menu. Offer 2 mini turkey burgers with cheese.
|
