| Herb Aioli |
| 1/2 Teaspoon minced garlic |
| 2 Tablespoons freshly squeezed lemon juice |
| 2 Tablespoons salad oil |
| 1-1/2 Teaspoons dried herbes de Provence |
| 1 Cup mayonnaise |
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- Place garlic, lemon juice and oil in food processor or blender. Puree until smooth.
- Fold in herbes and mayonnaise. Cover and chill.
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| Mini Turkey Burgers |
| 1-1/4 Pounds GROUND TURKEY |
| 1/4 Cup plain dry bread crumbs |
| 1 Teaspoon kosher salt |
| 1-1/2 Teaspoons dried herbes de Provence |
| 1 Tablespoon mayonnaise |
| 1/4 Teaspoon Worcestershire sauce |
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- Mix all ingredients well and form into 2-ounce balls. Flatten patties to 2.5-3 inches in diameter.
- Grill turkey burgers over medium - indirect heat 4 to 5 inches from the heat OR working in batches, sauté in a large, heavy skillet over medium heat to an internal temperature of 165 degrees F.
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| Assembly |
| 10 Mini sesame dinner rolls, split and warmed |
| 5 slices American cheese |
| 1/4 Cup whole cranberry sauce |
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- Place turkey burgers on rolls. Cover with cheese slices.
- Top each with 1 teaspoon cranberry sauce. Drizzle with herb aioli.
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