Turkey Mini Burgers With Warm Potato Salad
From rachael ray's everyday magazine. entered here for safe-keeping. i used a bit less olive oil in the potato salad (i eyeballed it) than the 1/4 cup called for and used honey mustard on the burgers.
Steps
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.
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 eigths and form into 1 / 2 inch thick patties.
Heat the 1 tablespoon olive oil in a large grill pan over medium heat.
Whent he 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.
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.
Serve each burger on a roll spread with mustard.
Serve 2 burgers on each plate with a helping of potato salad.
Ingredients
red potatoes, salt, ground turkey, plain breadcrumbs, egg, fresh sage, extra virgin olive oil, cheddar cheese, white wine vinegar, chives, dijon mustard, dinner rolls