Turkey cheddar burgers from Gourmet Magazine, April 2004 (page 167) by Ruth Cousineau

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Notes about this recipe

  • Rutabaga on March 28, 2014

    Yum! These burgers turn out so tasty and moist. Seal them well so the cheese doesn't all leak out (but a little cheese coming through is OK; it will form a delicious fringe of crust when it hits the heat of the pan). The sun-dried tomato mayonnaise is the perfect topping, although I like to substitute balsamic vinegar for the cider. I don't puree the mayonnaise, either, just quickly chop the shallots and tomatoes.

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