YIELD: 20 mini burgers

For Herb Aioli:
1 large garlic clove
¼ cup freshly squeezed lemon juice
¼ cup salad oil
1 Tbsp. herbes de Provence
2 cups mayonnaise

For Mini Burgers:
2 ½ lbs. ground turkey
½ cup dry bread crumbs
1 Tbsp. kosher salt
1 Tbsp. herbes de Provence
2 Tbsps. mayonnaise
½ tsp. Worcestershire sauce

For Service:
20 mini sesame dinner rolls, split
20 small slices of American cheese
⅔ cup whole cranberry sauce

Sweet potato fries, as needed

1. For the aioli: place garlic, lemon juice and oil in food processor. Puree until smooth. Fold in herbes and mayonnaise. Cover and chill. Hold for service.

2. For the mini burgers: Mix all ingredients well and form into 2 oz. balls. Flatten patties to 2.5-3” in diameter.

3. Cook turkey burgers over medium heat on grill or top griddle to an internal temperature of 165°F.

4. Place turkey burgers on rolls. Cover with cheese.

5. Top each with 1 tsp. cranberry sauce. Drizzle with the herb aioli.

6. Serve with sweet potato fries.

Photo and recipe: National Turkey Federation/Chef Ken McAvoy