I absolutely adore burgers. Before I was more health-conscious, a cheeseburger was my usual go-to at restaurants, especially if I didn’t know the place or its reputation very well. I love making burgers at home too, and I love how creative you can be with burgers. It seems like there is literally no end to the types of seasonings, toppings, condiments, cheeses and even breads you can use to build your dream burger. Any ethnic cuisine is up for grabs, and you can riff a burger on any number of classic dishes out there. Not that there’s anything wrong with a traditional cheeseburger with the usual condiments – when that one is done right, it can rival a religious experience. So yeah, burgers are one of my faves.
And I realized that I’ve had this blog for about seven months, and there has been not one burger recipe posted. For shame! Blasphemy! That all changes today, for today I shall blog this delicious burger.
This one is a mash-up of a burger, a club sandwich, and a BLT sandwich. I used ground turkey, but ground chicken would work just fine too. We begin this gloriousness with white sandwich bread (get a good-quality Pullman loaf if you can), and then spread spicy mayonnaise on it, then crisp lettuce, crunchy bacon, a flavorful, moist turkey burger and a juicy tomato slice are piled up together. And when you take each bite, you remember exactly why you love burgers, and club sandwiches, and BLT sandwiches. Because they’re all awesome, that’s why! And you get a little of each in every single bite. Winning!
Source: adapted from Burger Bar by Hubert Keller
½ cup mayonnaise
2 tbs Dijon mustard
1-2 dashes hot sauce, such as Texas Pete’s
1 ½ lbs. ground turkey, not extra-lean
2 garlic cloves, minced
½ tsp ground cumin
Kosher salt and black pepper
8 strips of bacon
8 slices good-quality white sandwich bread, toasted if desired
2 large handfuls salad mix
2 large tomatoes, sliced
In a small bowl, combine the mayonnaise, mustard, and hot sauce. Set aside in the refrigerator until needed.
In a large mixing bowl, combine the turkey, garlic, cumin, plus salt and pepper to taste. Use your hands to mix together, but be careful not to overmix. Form the mixture into 4 even patties. Make a thumbprint in the center of each patty, place on a plate and refrigerate until needed.
In a large cast-iron skillet, cook the bacon until crisped up and crunchy. Remove to a paper-towel-lined plate to drain. Drain off all but 2 tablespoons of fat from the skillet. Preheat to medium-high heat. When it is smoking, add the patties. Cook the patties about 4 minutes per side, flipping only once, or until cooked through. With a large spoon, baste the burgers several times with the bacon fat. When cooked remove the burgers to a plate.
Assemble the burgers. Spread 2 slices of bread with a generous amount of the mayonnaise. To one slice, add the lettuce, tomato, burger patty, then 2 slices of bacon. Add the top slice of bread. Cut in half on the diagonal, if desired, and serve immediately.