- 2
Ingredients
- 2 tbsp EVOO
- 5 slices smoky bacon
- 1 small leak
- 3/4 pound ground turkey breast
- 1 tbsp grill seasoning
- 6-8 soft sun-dried tomatoes, chopped
- 1 vine-ripe tomato, thinly sliced
- Salt
- 6 slices white sandwich bread
- 1/2 cup herbed cheese such as Alouette or Boursin
- 1/2 cup cream of half-and-half
- Black pepper
- 4 leaves green leaf or Bibb lettuce
Preparation
Step 1
Heat a medium nonstick skillet with a drizzle of EVOO over medium to medium-high heat. Chop one slice of the bacon and add it to the pan. While the bacon cooks, trim the tough green tops from the leek, halve the leek lengthwise, and thinly slice it into half-moons. Place the slices in a colander and rinse vigorously with running water, separating the layers to release the grit. Dry the leeks on a clean kitchen towel and add them to the browned chopped becon. Wilt the leeks for 2 or 3 minutes, then transfer them and the bacon pieces to a place to cool. Return the skillet to the stove over low heat and add the 2 tbsp of EVOO.
Place the turkey in a bowl and add the grill seasoning, sun-dried tomatoes, and cooled-to-handle leeks and bacon. Mix the meat and other ingredients, then form two very large patties no thicker than 1 inch. The patties will hang just off the sides of the bread once cooked.
Raise the heat under the EVOO and add the burgers. Cook them for 6 minutes on each side.
Heat a second skillet over medium-high heat and add the remaining 4 slices of bacon. Cook the bacon until it is crisp and transfer it to a paper-tower-lined plate to drain. (Don't pour the fat down the drain; it'll cause a clog. Cool the fat and discard it in the garbage).
Season the sliced tomatoes with salt.
Place the sliced bread under the broiler and toast for 1 minute on each side.
In a blender or food processor, combine the herbed cheese, cream or half-and-half, and pepper.
Assemble the clubs: bread, burger, herbed-cheese sauce, bread, bacon, lettuce, tomatoes, herbed-cheese sauce, and bread. Serve the cheesy tots alongside.