Turkey Mini-Burgers with Warm Potato Salad

{"handle":"turkey-mini-burgers-with-warm-potato-salad","title":"Turkey Mini-Burgers with Warm Potato Salad","seoTitle":"Turkey Mini-Burgers with Warm Potato Salad","image":"https://images.ctfassets.net/vmuke7sdou62/2xSdYfr7TqoiozCWDyPvpF/32bd92ee0f2678516a2852e6a5cc9842/MTI1NjQwODcxODUxODg5OTM4.jpg","ingredients":"

• 2 pounds red potatoes, unpeeled
• Salt
• 20 ounces ground turkey
• 1/3 cup plain breadcrumbs
• 1 large egg
• 1 1/2 tablespoons chopped fresh sage
• 1/4 cup plus 1 tablespoon extra virgin olive oil (EVOO)
• Four slices cheddar cheese (1 ounce each), quartered
• 1/4 cup white wine vinegar
• 3 tablespoons snipped chives (optional)
• Dijon mustard
• 8 small dinner rolls or potato rolls, split

","preparation":"

Cut the potatoes into 1/2-inch cubes, place in a large pot and cover with 1 inch of water. Salt the water and bring to a boil over high heat. Continue boiling until the potatoes are tender, about 10 minutes.\n\nIn a medium mixing bowl, combine the ground turkey with the breadcrumbs, egg, sage and 1/2 teaspoon salt. Divide the mixture into eighths and form into 1/2-inch thick patties.\n\nHeat 1 tablespoon of EVOO in a large grill pan over medium heat. When the EVOO is rippling hot, add the patties and cook, flipping once, until cooked through, about 4 minutes per side. Place two small cheese squares on each burger.\n\nWhen the potatoes are cooked, drain them and immediately toss with the remaining 1/4 cup EVOO, vinegar, 1/2 teaspoon salt and the chives.\n\nServe each burger on a roll spread with mustard. Serve two burgers on each plate with the potato salad.

","tags":"boil,burgers,cheese,dinner,eggs,lunch,potatoes,poultry,rice, grains and breads,salads,vegetables","publishDate":"2008-02-12T08:00:00Z","status":"Pending","author":"rachael-ray"}