Ingredients

Makes 4 servings

　　

For burgers

1 large shallot, finely chopped (1/4 cup)

　　2 tablespoons olive oil

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　1 1/2 pounds ground turkey (not labeled "all breast meat")

　　5 ounces extra-sharp Cheddar, cut into 4 (1/2-inch-thick) slices

　　4 hamburger or kaiser rolls

　　

For sun-dried tomato mayonnaise

1/4 cup oil-packed sun-dried tomatoes, drained

　　1 tablespoon water

　　2 teaspoons cider vinegar

　　1/4 teaspoon salt

　　1/4 cup mayonnaise

　　Accompaniment: lettuce leaves

　　

Make burgers:

Step 1

Put oven rack in middle position and preheat oven to 350°F.

　　

Step 2

Cook shallot in oil with salt and pepper in an 8-inch skillet over moderate heat, stirring occasionally, until golden, 2 to 3 minutes, then transfer to a bowl. Add turkey and mix gently but thoroughly.

　　

Step 3

Turn out turkey mixture onto a sheet of wax paper and divide into 8 equal mounds. Pat 1 mound into a 4-inch patty and top with 1 piece of cheese, then put a second mound on top, patting it onto other patty to enclose cheese. Pinch edges together to seal and shape into a single patty. Make 3 more burgers in same manner.

　　

Step 4

Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill burgers, turning over once, until just cooked through (no longer pink), 8 to 9 minutes total.

　　

Step 5

While burgers are cooking, heat rolls on a baking sheet in oven until crusty, about 5 minutes. Transfer rolls to a rack to cool slightly.

　　

Make mayonnaise and assemble burgers:

Step 6

Purée tomatoes with water, vinegar, and salt in a blender or mini food processor, scraping down sides as necessary, then blend in mayonnaise.

　　

Step 7

Cut rolls in half horizontally (if necessary) and spread cut sides with tomato mayonnaise. Serve burgers on rolls with lettuce.