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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.