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11 Weekend Burgers

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RECIPE

Aired May 20, 2014

Turkey Cheeseburgers with Beer-B-Q Sauce on Pretzel Rolls

serves 6

INGREDIENTS
    For the Beer-B-Q Sauce:
    1/2 tablespoon canola oil
    2 slices bacon, finely chopped
    1 small onion, finely chopped
    2 large cloves garlic, finely chopped
    3 tablespoons Worcestershire sauce, preferably Lea & Perrins
    2 tablespoons apple cider vinegar, preferably Bragg
    2 tablespoons (packed) light brown sugar
    1 cup lager or pale ale
    1 cup organic ketchup, such as Heinz
    1 teaspoon coarse black pepper
     
    For the Burgers:
    2 1/4 pounds ground turkey
    3 tablespoons spicy brown mustard
    3 tablespoons finely chopped flat-leaf parsley
    2 tablespoons finely chopped fresh thyme
    Salt and pepper
    2 teaspoons EVOO – Extra Virgin Olive Oil
    Sliced extra-sharp white cheddar
    6 sandwich-size pretzel rolls
    Kosher or other coarse salt, for sprinkling
    Dill pickle slices, such as Vlasic Stackers
    1 romaine heart, chopped
    Thinly sliced red onion
    Sliced beefsteak tomato
PREPARATION

Preheat oven to 325°F.

 
In a small pot, heat the canola oil over medium-high. Add the bacon; cook until crisp, about 3 minutes. Add the onion and garlic; cook until softened, 5 minutes. Add the Worcestershire, vinegar and brown sugar; stir until the sugar dissolves. Add the beer; cook until the sauce is reduced to 1/4 cup, 3 to 4 minutes. Add the ketchup and pepper; reduce the heat to a low simmer.
 
In a large bowl, combine the turkey, mustard, parsley and thyme; season with salt and pepper. Form into 6 patties (thinner at the center for even cooking). In a large skillet, heat the EVOO over medium-high. Cook the patties, turning once, until cooked through, about 10 minutes. During the last few minutes of cooking, add the cheese; cover to melt. Baste the patties with the sauce.
 
While the patties are cooking, brush the tops of the rolls with water; sprinkle with kosher salt. Place on a baking sheet and bake until heated through, about 3 minutes, then split.
 
Divide the patties among the roll bottoms. Add pickles, lettuce, onion, tomato (seasoned with salt and pepper) and roll tops.
PRESENTATION

11 Weekend Burgers

1 / 11

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