Ohio Nacho Turkey Burgers

Serves 4

Originally aired

  • 1 cup heavy cream
  • 2 cloves garlic, grated or pasted 
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • 1 1/2 pounds ground turkey 
  • 1 tablespoon Worcestershire sauce 
  • Salt and pepper 
  • 2 tablespoons grated onion
  • 2 tablespoons flat-leaf parsley, finely chopped 
  • 2 tablespoons butter
  • 2 tablespoons hot sauce  
  • 4 burger rolls, split and toasted 
  • Good quality thick-cut potato chips 
  • 1/2 cup blue cheese crumbles 
  • Chopped chives or finely chopped scallions  

Place cream and garlic in small pan and bring to bubble, reduce by about a third, 7-8 minutes; stir in Parm.
Meanwhile, heat a large, cast-iron skillet or griddle over medium-high heat. Combine turkey with Worcestershire, salt, pepper, grated onion and parsley, and form 4 patties that are thinner at center and thicker at edges. Cook 10 minutes, turning once.  Remove to plate and add butter to pan. When butter foams, add hot sauce; flip burgers in hot sauce.
Place burgers on roll bottoms and top with potato chips, cream sauce, blue cheese crumbles, green onions and roll tops.