Pepper Jack Turkey Burgers With Sun-Dried Tomato Mayonnaise

• 14 cup onion, finely chopped
• 2 tablespoons olive oil
• 12 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 1 12 lbs ground turkey (not "all breast meat")
• 5 ounces monterey jack pepper cheese, cut into 4 half-inch-thick slices
• 4 hamburger or 4 kaiser rolls
• 14 cup sun-dried tomato packed in oil, drained and coarsely chopped
• 14 cup mayonnaise
• 1 tablespoon water
• 2 teaspoons cider vinegar
• 14 teaspoon salt
• lettuce leaf (optional)

1. Preheat oven to 350 degrees.
2. Cook onions in oil with salt and pepper in an 8-inch skillet over moderate heat, stirring occasionally, until golden, 2 to 3 minutes.
3. Transfer to bowl, add turkey, mix gently but thoroughly.
4. Turn out turkey mixture onto a sheet of wax paper and divide into 8 equal mounds.
5. Pat 1 mound into a 4-inch patty and top with 1 slice of cheese.
6. Put a second mound on top, patting it out to enclose cheese, pinch edges together to seal.
7. Make 3 more burgers.
8. Grill burgers, turning once, until just cooked through, 10 to 12 minutes.
9. While burgers are cooking, toast rolls.
10. To make the mayonnaise, combine all ingredients in a blender or mini food processor and puree, scraping down sides as necessary.
11. Spread mayonnaise on toasted rolls.
12. Dress with lettuce.

onion, olive oil, salt, ground black pepper, ground turkey, pepper cheese, hamburger, tomato, mayonnaise, water, cider vinegar, salt, lettuce leaf

Taken from www.food.com/recipe/pepper-jack-turkey-burgers-with-sun-dried-tomato-mayonnaise-416886 (may not work)