Red, White and Blue-gers - Turkey Burger Clubs

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

• 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

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.