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.