Turkey Burgers With A Twist

*Prep time is listed as 45 minutes due to the 30 minutes used to chill the meat. This step is necessary, as meat is very moist.

You will need two bowls to prepare. In the first bowl, place the mayo. Add in the herbes de provence, garlic, salt and pepper. I hesitated giving proportions because I do not measure. Remember that dried herbs are stronger than fresh when adding. Taste as you go along. You want the mayo to be significantly seasoned, as turkey is pretty bland.

In a separate bowl, place the ground turkey. Add up to half of the flavored mayo to the turkey. You want the turkey to be moist, but after chilling, it needs to hold together. Make sure to not double dip your spoon when adding more mayo to the turkey. You do not want to cross-contaminate your food.

Reserve the additional mayo to spoon on the tops and bottoms of the toasted hamburger buns. Chill the turkey mixture for at least thirty minutes.

After chilling, spray an indoor flat grill/griddle with Pam. I do not use the regular grill pan because this meat is very delicate and tends to break if not careful. Form your meat into eight patties. Do not flatten, these do better if they are thicker.

Cook halfway through before flipping. I cook these on a gas flame between medium and medium-high. Cook until done. It usually takes between eight and ten minutes. When brown on both sides, and cooked through, add the swiss cheese. (I halve the four slices and place cheese on each patty.) Cover with foil to melt. It only takes a minute or two.

Toast the buns and place mayo on the tops and bottoms. Add additional condiments to your liking.