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Sunday, September 25, 2022
Home Blog Breaking Eggs Turkey Bacon Cheeseburger with Oven Rings

Turkey Bacon Cheeseburger with Oven Rings

  • 6 slices turkey bacon, chopped
  • 1-tablespoon olive oil

  • 1 cup cornmeal

  • 1 tsp smoked chipotle powder (or 2 tsp chili powder)

  • 1 1/2 cups buttermilk

  • 1 large sweet onion, sliced 1/2 inch thick, divided into rings

  • 2 pounds ground turkey breast

  • salt and pepper

  • 1/4 cup brown mustard

  • 3/4 cup shredded sharp cheddar cheese

  • 1/2 head lettuce

  • 1 beefsteak tomato, sliced

Preheat oven to 425 degrees.

Arrange bacon in a large nonstick skillet and heat over medium heat. Slowly crisp bacon, cooking for 3-4 minutes on each side. Remove the bacon from skillet and when cool, chop. Add olive oil to drippings. 

While bacon is crisping, combine cornmeal and chipotle powder in a shallow bowl. Set up 2 more shallow bowls, filling one with the flour and the other with the buttermilk. Dip the onion rings in the buttermilk, then dredge the rings in the flour, tossing them lightly in your hands to remove the excess. Dip them once again in the buttermilk, and finally coat them fully with the cornmeal mixture. Place the dredged rings on a cookie sheet and bake until crispy, 15-18 minutes.

When rings are baking, place the ground turkey in a large mixing bowl, season with salt and pepper and mix in the mustard. Divide the meat into 4 equal portions. Shape each portion into a burger, making a well in the center. Fill the well of each with one quarter of the bacon pieces and 2 tablespoons of cheese. Carefully for the burger around the cheese and bacon filling, making sure the filling is completely covered. Return the skillet you cooked that bacon in to medium-high heat. Add the burger patties to hot skillet and cook for 2 minutes on each side, then reduce the heat to medium-low and cook the burgers for 5-6 minutes longer, turning occasionally. Do not press down on the burgers as they cook. 

Serve each burger on a bed of lettuce topped with sliced tomato, chopped pickles and a few oven rings.

Courtesy of Rachel Ray: Yum-O Family Cookbook


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