Turkey Burgers with Cheddar, Sautéed Onions and Bacon
For the sauce:
1/3 cup (3 oz./90 g) mayonnaise
1 Tbs. French salad dressing
1 1/2 tsp. sweet pickle relish
1/2 tsp. finely chopped shallots
2/3 tsp. fresh lemon juice
Salt and freshly ground pepper
For the onion-bacon sauté:
4 slices thick-cut bacon
2 yellow onions, halved and cut into 1⁄4-inch (6-mm) slices
Kosher salt and freshly ground pepper
For the burgers:
1 lb. (500 g) ground turkey, preferably dark meat
Kosher salt and freshly ground pepper
1 Tbs. olive oil
1⁄4 lb. (125 g) sharp Cheddar cheese, thinly sliced
4 soft rolls, split and toasted
To make the sauce, in a small bowl, stir together the mayonnaise, salad dressing, pickle relish, shallots and lemon juice. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
To make the onion-bacon sauté, in a fry pan over medium-high heat, fry the bacon until crispy, about 6 minutes. Transfer to paper towels to drain. When the bacon is cool enough to handle, tear it into bite-sized pieces. Set aside.
Pour off the excess grease from the pan and discard, but don’t wipe the pan clean. Return the pan to medium-high heat and add the onions. Toss the onions to coat in the remaining bacon grease. Season with salt and pepper and sauté, stirring frequently, until golden, about 10 minutes. Add the bacon to the pan and cook just until warmed through, about 2 minutes. Cover and set aside in a warm place.
While the onions are cooking, assemble the burgers: Form the ground turkey into 4 patties, using your fingers to create a small dimple in each. Season both sides well with salt and pepper.
In a nonstick fry pan over medium-high heat, warm the olive oil. Add the turkey burgers and cook, turning once, until opaque throughout, about 5 minutes per side. During the last 2 minutes of cooking, top the burgers with the cheese and cover the pan to allow the cheese to melt.
Spread the rolls with the sauce, dividing it evenly. Set the burgers on the rolls and top with the onion-bacon sauté. Close the burgers and serve immediately. Serves 4.
For this and more ideas for burgers you’ll want to serve every night of the week, check out our new Burger Night, by Kate McMillan.
