- For burgers:
- 1 large shallot, finely chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds ground turkey (not labeled 'all breast meat')
- 5 ounces extra-sharp Cheddar, cut into 1/2-inch-thick slices
- 4 hamburger or kaiser rolls
- For sun-dried tomato mayonnaise:
- 1/4 cup oil-packed sun-dried tomatoes, drained
- 1 tablespoon water
- 2 teaspoons cider vinegar
- 1/4 teaspoon salt
- 1/4 cup mayonnaise
- Accompaniment:
- Lettuce leaves
- Make burgers: Put oven rack in middle position and preheat oven to 350 degrees F.
- Cook shallot in oil with salt and pepper in an 8-inch skillet over moderate heat, stirring occasionally, until golden, 2 to 3 minutes, then transfer to a bowl. Add turkey and mix gently but thoroughly.
- Turn out turkey mixture onto a sheet of wax paper and divide into 8 equal mounds. Pat 1 mound into a 4-inch patty and top with 1 piece of cheese, then put a second mound on top, patting it onto other patty to enclose cheese. Pinch edges together to seal and shape into a single patty. Make 3 more burgers in same manner.
- Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill burgers, turning over once, until just cooked through (no longer pink), 8 to 9 minutes total.
- While burgers are cooking, heat rolls on a baking sheet in oven until crusty, about 5 minutes. Transfer rolls to a rack to cool slightly.
- Make mayonnaise and assemble burgers: Puree tomatoes with water, vinegar, and salt in a blender or mini food processor, scraping down sides as necessary, then blend in mayonnaise.
- Cut rolls in half horizontally (if necessary) and spread cut sides with tomato mayonnaise. Serve burgers on rolls with lettuce.