-
1
*Prep time is listed as 45 minutes due to the 30 minutes used to chill the meat.
-
2
This step is necessary, as meat is very moist.
-
3
You will need two bowls to prepare.
-
4
In the first bowl, place the mayo.
-
5
Add in the herbes de provence, garlic, salt and pepper.
-
6
I hesitated giving proportions because I do not measure.
-
7
Remember that dried herbs are stronger than fresh when adding.
-
8
Taste as you go along.
-
9
You want the mayo to be significantly seasoned, as turkey is pretty bland.
-
10
In a separate bowl, place the ground turkey.
-
11
Add up to half of the flavored mayo to the turkey.
-
12
You want the turkey to be moist, but after chilling, it needs to hold together.
-
13
Make sure to not double dip your spoon when adding more mayo to the turkey.
-
14
You do not want to cross-contaminate your food.
-
15
Reserve the additional mayo to spoon on the tops and bottoms of the toasted hamburger buns.
-
16
Chill the turkey mixture for at least thirty minutes.
-
17
After chilling, spray an indoor flat grill/griddle with Pam.
-
18
I do not use the regular grill pan because this meat is very delicate and tends to break if not careful.
-
19
Form your meat into eight patties.
-
20
Do not flatten, these do better if they are thicker.
-
21
Cook halfway through before flipping.
-
22
I cook these on a gas flame between medium and medium-high.
-
23
Cook until done.
-
24
It usually takes between eight and ten minutes.
-
25
When brown on both sides, and cooked through, add the swiss cheese.
-
26
(I halve the four slices and place cheese on each patty.)
-
27
Cover with foil to melt.
-
28
It only takes a minute or two.
-
29
Toast the buns and place mayo on the tops and bottoms.
-
30
Add additional condiments to your liking.
