Aired October 4, 2012
1 cup ketchup, preferably organic
1/4 cup chicken stock
2 shots (about 1/4 cup) bourbon
3 tablespoons Worcestershire sauce
3 tablespoons brown sugar
3 tablespoons cider vinegar
2 cloves garlic, minced
Coarse black pepper
For the Patties:
1 1/4 pounds ground turkey
2 to 3 scallions, finely chopped
3 tablespoons finely chopped parsley
2 tablespoons chopped fresh thyme
Salt and pepper
Flour, for dredging
2 eggs, beaten with a few dashes of hot sauce, salt and pepper
About 1 1/2 cups cornflakes, crushed
4 brioche or other soft sandwich rolls, split
Toppings: Shredded cabbage or lettuce, diced or sliced seeded tomatoes, chopped raw onion, chopped pickles
Preheat oven to 375F. In a small saucepan, bring the BBQ sauce ingredients to a boil. Lower the heat and simmer until thickened, 20 minutes.
Meanwhile, in a bowl, combine the turkey, scallions, parsley, thyme, salt and pepper; form into 4 patties. Coat the patties in the flour, then the eggs, then the cornflakes. Spray a baking sheet with the cooking spray. Place the turkey patties on the sheet and spray the patties. Bake until crisp, 18-20 minutes.
Place the turkey patties on the rolls, doused with the sauce. Serve with the toppings of your choice.