Blue Cheese-filled Turkey Burgers w/ Tarragon-Garlic Mayo

I literally have no words to describe this burger, as it leaves me speechless!

Tarragon-Garlic Mayo:
1/2 cup mayo
1 Tbs. sauteed garlic, finely minced
1 tsp. dried tarragon leaves, crushed (can substitute for 1 Tbs. fresh, minced)
1/4 tsp. sea salt
1/8 tsp. ground white pepper

Turkey Burgers:
1-2 Tbs. olive oil
2 lbs. ground turkey,divided
5 oz. crumbled blue cheese, divided
1 tsp. sea salt, divided
Few dashes fresh ground white pepper

4 large Ciabatta buns, split in half
2 Tbs. unsalted butter, softened
1 cup fresh baby spinach leaves, divided, stems removed
4 slices tomato, divided

In a small bowl, stir together mayo, garlic, tarragon, salt, and white pepper. Set aside in refrigerator, to allow flavors to enhance, while you prepare the rest of the dish.

Form the ground turkey into 8 large, equal patties. Divide all of the blue cheese onto the top of 4 patties. Place the remaining patties over each, and seal the edges to enclose the cheese in the burgers. Sprinkle one side with salt and pepper.

Heat oil in a large pan, over medium heat. Using a spatula, transfer each patty into the pan, salt side down. Salt and pepper the other side now.

Cook the first side for about 7 minutes, on medium heat. Then flip burger and cook the other side another 7 minutes, or until no longer pink. Remember, because these are made with turkey, they need to be cooked well done (internal temperature of 165 degrees F.) Once meat is cooked, transfer to a plate and rest meat, while preparing buns.

Spread butter on each half of the buns. Toast buns, on a baking sheet under the broiler, for 1-3 minutes (watch closely not to burn!).

Layer toasted bun with a thick coat of the mayo mixture, spinach, tomato, burger, and top of bun. Cut burger in half (easier to eat and allows blue cheese in every bite).

Makes four 1/2 lb. burgers

Tip: Can substitute ground chicken instead.