Cobb Turkey Burgers and Fries

Cobb Turkey Burgers and Fries
Cobb Turkey Burgers and Fries

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    slices good-quality bacon

  • 1/2

    small onion, finely chopped

  • 3

    cloves garlic, 2 finely chopped and 1 grated, divided

  • Extra virgin olive oil (EVOO), for drizzling

  • 1 1/2

    pounds ground turkey breast

  • Salt and pepper

  • 2

    tablespoons fresh thyme, finely chopped

  • 3/4

    cup blue cheese crumbles

  • 1

    avocado

  • Juice of 1 lemon

  • 1/2

    cup sour cream

  • 1/2

    cup buttermilk

  • 1

    teaspoon Tabasco sauce

  • 3

    tablespoons chives, finely chopped

  • Ten

    der lettuce leaves, such as butter, leaf or Bibb

  • 4

    slices ripe tomato, about 1/2-inch thick

  • Club rolls or brioche rolls, split

  • Fries

  • 6

    starchy medium Idaho potatoes

  • EVOO, for drizzling

  • Salt and pepper

  • Optional flavorings:

  • Minced garlic and lots of minced fresh rosemary

  • Old Bay seasoning or Cajun Seasoning

  • Chipotle chili powder

  • Minced garlic, parmesan cheese and oregano

Directions

Pre-heat the oven to 375°F. Arrange the bacon slices on a slotted broiler pan and bake to crisp, about 15 minutes. Meanwhile, in a skillet over medium-high, sauté the onions and finely chopped garlic in a drizzle of EVOO until softened, 5 minutes. Place in a mixing bowl and cool. Once cool, add the meat; season with salt, pepper and thyme and mix well. Divide the meat into four portions and shape each portion into two thin patties. Top each patty with a mound of cheese crumbles, then sandwich them together with another thin patty and press them together at the edges to mold them into burgers. Drizzle with EVOO and turn the heat back on under the skillet to medium-high. When hot, add the patties and cook for 6 minutes on each side. For the green ranch dressing, place the avocado in a blender with the lemon juice, a pinch of salt and pepper, the grated garlic, sour cream, buttermilk, Tabasco and chives. Process into a smooth dressing. Serve the burgers on bun bottoms topped with lettuce, tomato and bacon slices. Slather the roll tops with green ranch dressing and set into place. Serve these stuffed burgers with Rachael's Double-Baked Crazy-Crisp Oven Fries alongside. (Bake the bacon while the fries are in the oven for the first time at the lower oven temperature; remove the bacon once crisp along with the fries, then bring the heat up to 425°F and allow the oven to fully reheat to the higher temperature.) Pre-heat the oven to 400°F. Arrange cooling or wire racks over two baking sheets. Peel the potatoes lengthwise, leaving a patch of the skin on each end of the potatoes. Cut each potato into very thin fries lengthwise, no more than a quarter-inch thick – the thinner they are, the crispier the end product will be. In a large bowl, dress the fries very lightly with EVOO – a couple of turns of the bowl ought to do the trick. Season with salt and pepper, then arrange the fries in single layer without crowding either baking sheet. Place the fries in the oven and roast for 30 minutes. Remove the fries and increase the heat to 425°F. Toss the fries in large bowl again with the seasonings, garlic and herbs of choice. Return the fries to the oven and bake for another 15-20 minutes, until very crisp and brown.

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