Turkey Cheeseburger With Onion Bacon Whiskey Jam Recipes

JUICY TURKEY BURGERS WITH ONION JAM

Steps:

• Prepare the onion jam: Heat a large saute pan. Toss in the onion slices with the oil and a generous pinch of salt. Add the sugar and cook over medium heat until the onions are caramelized and tender, 20 to 25 minutes. Stir in the vinegar and if a splash of juice from the cornichon jar, if using, and cook 1 to 2 minutes. Set aside.
• For the burgers: Break up the meat in a medium bowl, spreading it up the sides of the bowl so that the seasoning really permeates the meat. Sprinkle with the Worcestershire and salt. Mix with your hands, but do not overmix. (The more you work the meat, the tougher the burger.) Gingerly form the meat into four round 1-inch-thick patties. Refrigerate for at least 20 minutes and up to 1 hour.
• Heat a large cast-iron skillet and add the oil. When the oil begins to smoke lightly, arrange the patties in a single layer at a distance from one another. Let cook, undisturbed, until the bottoms brown, 3 to 5 minutes. Turn the patties and let the bottoms brown again, 3 to 5 minutes. Lower the heat to medium-low, then add the stock to the skillet and cover. Simmer until the patties are cooked through and the internal temperature reaches 165 degrees F, 7 to 10 minutes. Remove the lid, shut off the heat under the skillet and place a slice of cheese on each patty. Let the patties rest with the heat off until the cheese is melted, about 2 minutes. Transfers the patties to a plate or cutting board and let rest for 1 to 2 minutes.
• Reduce the remaining liquid in the skillet by half, about 5 minutes, and serve it on the side of the burgers. People can spoon this liquid over the burgers instead of or in addition to ketchup. You can also just add this reduced liquid to the onion jam to enrich the flavor.
• Assemble the burgers: Arrange the bun bottoms on a work surface. Spoon some of the onion jam on each and top with one of the patties. Top with more jam and a few slices of cornichon. Top with the bun tops.

TURKEY BURGER

Steps:

• For the patties: Place the turkey in a bowl with the garlic and onion powders and rosemary.
• Form into thirteen 6-ounce patties.
• For the bacon jam: Sauté the bacon until crispy. Add the onions and cook together.
• Add the brown sugar, honey, maple syrup, vinegar and jalapeño and simmer 8 to 10 minutes.
• Chill.
• Build: Toast the brioche rolls. Spread with the Dijon mustard. Add the lettuce, patties, 1 slice fresh mozzarella and 2 ounces bacon jam to each.

TURKEY BURGER SLIDERS WITH VIDALIA ONION-TOMATO JAM

Steps:

• Make the Vidalia onion-tomato jam: Heat the butter in a large skillet over medium heat until the butter is melted. Add the onions, then season with a little salt and cook, stirring frequently, until they are golden brown and soft, about 20 minutes.
• Meanwhile, cut the tomatoes in half crosswise. Scoop out the tomato seeds with a spoon and discard the seeds. Chop the tomatoes. Stir the tomatoes, garlic, brown sugar, vegetable stock and vinegar into the softened onions. Reduce the heat to low and cook until the onions are caramelized, the tomatoes are very soft and the mixture is syrupy, 20 to 25 minutes. Season with salt and pepper and stir in the thyme. Set aside.
• Make the turkey burger sliders: Gently combine the ground turkey, mustard, Worcestershire sauce, garlic powder, onion powder and egg in a medium bowl. Shape the mixture into twelve 2 1/2-inch patties.
• Heat a lightly greased griddle over medium-high heat. Sprinkle the patties lightly with salt and pepper. Add the patties and cook until they are done and a thermometer registers 165 degrees F, 2 to 3 minutes on each side.
• To assemble the sliders, place the patties on the bottoms of the Hawaiian rolls. Top with the goat cheese, some of the Vidalia onion-tomato jam, arugula and the roll tops. Pierce the cherry tomatoes with wooden toothpicks into the tops of the rolls.

DELICIOUS TURKEY BURGERS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes; drain and cool on a plate lined with paper towels. Crumble bacon.
• Mix bacon, turkey, bread crumbs, Cheddar cheese, yellow onion, egg, jalapeno pepper, garlic, cumin, salt, and pepper together in a bowl; shape mixture into eight 1/4-pound patties.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

TURKEY CHEESEBURGER WITH ONION BACON WHISKEY JAM

Steps:

• 1. For the Burgers: Combine all of the burger ingredients in a large mixing bowl. Don't over mix. Separate into 8 patties, cover, set in the fridge and let them rest. Bring them out about 15 minutes before you are ready to cook them.
• 2. For the Jam: Put the bacon in a cold cast iron, or other heavy frying pan, add about 1 tablespoon of water to the pan, turn the heat to medium-high and cook until the fat has rendered out and the bacon is starting to become crisp, stirring occasionally. Don't let them get too well done. Remove the bacon from the pan and drain on paper towels. Set aside.
• 3. Pour out all but about 2 tablespoons of the bacon fat and return to the stove. Reduce the heat to medium, add the onions and the salt and cook uncovered for 10 to 15 minutes, stirring occasionally until the onions are starting to get soft.
• 4. At that point add the bacon, brown sugar and water, stir together, turn the heat to low, cover and continue cooking for 20 minutes. Remove the cover, add the whisky, turn the heat back up to medium and cook partially covered for 10 to 15 minutes. For the last couple of minutes, add the apple cider vinegar and combine thoroughly. This could be made ahead of time and reheated when needed.
• 5. (To save time, start the onions at the same time as the bacon, in a second pan with two tablespoons of vegetable oil and the salt, following the directions above. When the bacon is done, drain out most of the bacon fat, leaving about one tablespoon, and add the onions to that pot using a slotted spoon. Follow the remaining directions.)
• 6. Cooking the Burgers: Heat a heavy cast iron pan or grill pan to medium high, brush with oil or spray, press an indentation into the top of each patty with your thumb, and put on the patties. Cook for 4 minutes. Don't move them until they are ready to turn. Turn and cook an additional 3 to 4 minutes and check for desired doneness, about 150 deg. Continue to cook if necessary.
• 7. Turn the heat to low, tear the cheese slices into quarters and place the cheese on each burger, cover and allow to melt, 2-3 minutes. Remove from the heat, cover and let rest while assembling the burgers.
• 8. Assembling the sandwich: Brush a small amount of vegetable oil (optional) on each side of the pineapple rings and heat the rings in the pan that you cooked the burgers in, on medium-high, on both sides to develop a little crust.
• 9. Toast or grill the split muffins until brown and crispy, but not burnt.
• 10. Place a pineapple ring on each muffin bottom, followed by the burger. Spoon about 2 heaping tablespoons of the jam on top of each burger, cover with the top half of the muffin and serve.