Turkey burgers can be dry, but these are moist and flavorful. They need to sit in the refrigerator for at 15 minutes, but longer isn't a problem so they're ideal for making ahead then cooking up for a quick dinner.
Makes 3 medium or 4 small burgers
Adapted from NY Times Cooking. The photo is theirs
Ingredients
1 pound ground turkey
1 Tbl. sun dried tomatoes, chopped
1 egg, lightly beaten
1 tsp. dried parsley or basil
Salt & Pepper to taste
Cheddar cheese, cut into 3 or 4 1" thin squares (one for each burger)
1 Tbl. butter
Instructions
Put the ground turkey in a bowl. Add the sun dried tomatoes, egg, herbs and salt and pepper and use your hands to gently combine.
Divide the mixture into 3 or 4 patties (the mixture might be a little sticky, so wet your hands if needed). Poke a piece of cheddar cheese into the center of each, patting down the meat around it so the cheese is fully covered.
Chill the patties for at least 15 minutes, but as long as several hours. That will help them stay together when you cook them.
Heat a cast iron skillet over medium-high heat. Add the butter and let it fully melt. Then add the turkey patties and cook until lightly brown on each side, about 3 minutes per side. You don't want them to be pink in the middle, but try not to overcook as they will dry out. You can use a meat thermometer to check if they're done. They should be about 165 degrees in the center.
Serve on toasted buns with whatever condiments you like.
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