I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Thursday, August 25, 2011

Inside Out Turkey Bacon Cheeseburgers w/ Oven-Baked Onion Rings

From Rachael Ray

6 slices turkey bacon
1 Tb evoo
1 C cornmeal
2 tsp chili powder
1 C flour (for dredging)
1 1/2 C buttermilk
1 lg sweet onion, sliced 1/2" thick and divided into rings
2 pounds ground turkey breast
salt/pepper
1/4 C brown mustard
3/4 C shredded sharp cheddar
1/2 head of lettuce, chopped
1 beefsteak tomato
4 dill pickles, chopped

Oven to 425.

Cook bacon over med heat and crisp, 3-4 minutes each side.  Remove, cool, and chop.  Add evoo to remaining drippings and set aside.

While bacon is crisping, combine cornmeal and chili in a shallow bowl.  Set up two more shallow bowls, on with flour and the other with the buttermilk.  Dip onion rings in buttermilk, then dredge in flour and tossing lightly to remove excess.  Dip again in buttermilk and then coat fully with cornmeal mixture.  Place on a cookie sheet and bake until crispy, 15-18 minutes.

While rings are baking, put turkey in a large mixing bowl, season with salt/pepper, and mix in mustard.  Divide into 4 equal portions and shape each into a burger, making a well in the center.

Fill each well with 1/4 the bacon and 2 Tb of cheese.  Carefully form burger around the filling, making sure the filling is completely covered.  Return to bacon skillet over medium high heat.  Add patties to hot skillet and cook for 2 minutes on each side, then reduce heat to med-low and cook 5-6 minutes longer, turning occasionally.  Do NOT press down on burgers as they're cooking.

Serve each burger on a bed of lettuce and topped with a slice of tomato, chopped pickles, and a few onion rings.

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