Fiendishly tasty bacon turkey burgers (with smoky burger spread) from Food52

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Notes about this recipe

  • Eat Your Books

    Can substitute sweet onions for yellow onions

  • wkhull on April 19, 2023

    This was good with less bacon usage. I think we used 8 strips of bacon. I too pan fried everything instead of bacon-ing in the oven and only sauteed the onions for about 15 minutes. We overcooked the first two burgers; we found 2 minutes per side was ideal for the burger. The only regret was not sauteeing some mushrooms with the onions. The sauce was great with jarred pepperoncini.

  • mharriman on August 10, 2020

    These are decadently delicious. My husband and I loved them. I made half a recipe for two people with some changes: increased ground turkey to nine 1/2 ounces; skipped the cumin in the sauce mixture; caramelized the onions for 15 minutes, not 45, in olive oil while the bacon was in the oven; reduced bacon to 6 ounces; pan fried the turkey and bacon patties in a cast iron skillet on stove for a total of 8 minutes. My bacon was fully cooked at 10 minutes, not 15-18 as indicated.

  • Rutabaga on July 25, 2020

    I finally made these using "real" pork bacon, and sure enough, that made the difference! The burgers were full-flavored, and I was careful not to overcook them on the grill, keeping them tender and juicy.

  • Rutabaga on March 23, 2017

    My husband really loved the burger sauce in this recipe. As for the burgers themselves, they were good, but I made the patties a little too flat and overcooked them (always the risk with poultry that must be thoroughly cooked). Mine were a less indulgent version, as I used turkey bacon instead of pork bacon, and in place of bacon fat I used some olive oil from a jar of homemade confit garlic. The garlicky olive oil added great flavor, but the overall lower fat content also contributed to drier burgers. All in all, I would definitely make this again, but would form thicker patties and maybe even try it with real bacon for the full effect.

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