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For the Blue Ranch:
  • 1 cup sour cream
  • 1 cup smoked blue cheese or blue cheese crumbles
  • 2 tablespoons cream or half-n-half
  • Salt and pepper
  • Juice of 1/2 lemon
  • 1 clove garlic, grated
  • 1/4 cup mixed chopped parsley, dill and chives
  • Hot sauce, such as Tabasco, to taste
For the Turkey Burger Clubs:
  • For the Turkey Burger Clubs: 12 slices meaty bacon
  • 1 lime
  • 1/2 cup thinly sliced red onions
  • 2 packages ground turkey
  • Kosher salt and black pepper
  • 1/4 cup grated onion and its juice
  • 2 cloves garlic, grated
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 6 white hamburger rolls or brioche burger rolls, lightly toasted
  • Sliced bread-and-butter pickles
  • Boston, Gem or Bibb lettuce leaves
  • 2 large beefsteak or heirloom tomatoes, sliced and seasoned with celery salt
  • Blue corn tortilla chips, preferred brand Que Pasa


Serves: 6


Preheat oven to 375°F.

Combine ingredients for the Blue Ranch dressing in a food processor, process until smooth and taste to adjust seasoning and hot sauce. Reserve.

Place bacon on a slotted pan or wire rack inserted onto a rimmed baking sheet and bake to crisp and well-browned, 18 minutes.

Combine the red onions and lime juice with salt and pepper to quick-pickle the onions. 
Combine turkey with salt, pepper, grated onion, garlic, Worcestershire and mustard. Form 6 patties that are thinner at the center and thicker at the edges for even cooking. 
Heat a cast-iron griddle or skillet over medium-high heat.
Drizzle burgers with oil and cook patties 7-8 minutes, turning occasionally.
Lightly toast the buns and stack: bun, pickled onions, pickles, burger patty, bacon, lettuce, a tomato slice seasoned with celery salt and the bun tops.