BLT Turkey Burger Clubs

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Total Time
1hr
Prep
45 mins
Cook
15 mins

Rachael Ray

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Ingredients

Nutrition

Directions

  1. Heat a nonstick skillet with a drizzle of oil over medium to med-high heat.
  2. Chop one slice of bacon and add it to the pan.
  3. While the bacon cooks, trim the tough green tops from the leek; halve the leek lengthwise, and thinly slice it into half-moons.
  4. Place the slices in a colander and rinse vigorously with running water, separating the layers to release the grit.
  5. Dry the leeks on a clean kitchen towel; and add them to the browned chopped bacon.
  6. Wilt the leeks for 2-3 minutes; then transfer them and the bacon pieces to a plate to cool.
  7. Return skillet to stove over low heat; add in 2 tablespoons oil.
  8. Put turkey in a bowl; add in grill seasoning, sun-dried tomatoes, and cooled-to-handle leeks and bacon; mix well.
  9. Form mixture into 2 very large patties no thicker than 1 inch (the patties will hang just off the sides of the bread once cooked).
  10. Increase heat under oil; add in the patties; cook for 6 minutes on each side.
  11. Heat a second skillet over med-high heat; add in the remaining bacon slices; cook bacon until crisp; transfer to paper-towel lined plate to drain.
  12. Season sliced tomatoes with salt.
  13. Place the sliced bread under the broiler; toast for 1 minute on each side.
  14. In a food processor, combine the herbed cheese, cream, and pepper.
  15. Build sandwiches: toasted bread slice, burger patty, herbed cheese sauce, bread, bacon, lettuce, tomatoes, herbed cheese sauce, and bread.