From: Head chef Ken McAvoy, Wood-n-Tap Bar & Grill, Greater Hartford, CT. Yield: 10 mini burgers.
Herb Aioli:
½ tsp. minced garlic
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. salad oil
1½ tsp. dried herbes de Provence
1 cup mayonnaise
Mini Turkey Burgers:
1¼ lb. ground turkey
¼ cup plain dry bread crumbs
1 tsp. kosher salt
1½ tsp. dried herbes de Provence
1 Tbsp. mayonnaise
¼ tsp. Worcestershire sauce
10 mini sesame dinner rolls, split and warmed
5 slices American cheese
¼ cup whole cranberry sauce
For herb aioli: Place garlic, lemon juice and oil in food processor or blender. Puree until smooth. Fold in herbes de Provence and mayonnaise. Cover and chill.
For mini turkey burgers: Mix all ingredients well and form into 2-oz. balls. Flatten patties to 2½-3 inches in diameter. Grill turkey burgers over medium indirect heat 4-5 inches from heat, or working in batches, saute in large, heavy skillet over medium heat to an internal temperature of 165°F.
To assemble: Place turkey burgers on rolls. Cover with cheese slices. Top each with 1 tsp. cranberry sauce and drizzle with herb aioli.
