November 9, 2023 Rachael Ray

Turkey Cheeseburgers with Beer-B-Q Sauce on Pretzel Rolls

These turkey burgers have ground mustard, grated onion and herbs and seasonings incorporated right into the burger. Topped with extra-sharp cheddar and a homemade sauce, serve them on pretzel rolls to knock them out of the park!

These turkey burgers have ground mustard, grated onion and herbs and seasonings incorporated right into the burger. Topped with extra-sharp cheddar and a homemade sauce, serve them on pretzel rolls to knock them out of the park!

Ingredients

For the Beer-B-Q sauce:

1/2 tablespoon canola oil
2 slices bacon, finely chopped
1 small onion, finely chopped
2 large cloves garlic, finely chopped
3 tablespoons Worcestershire sauce, preferably Lea & Perrins brand
2 tablespoons apple cider vinegar, preferably Bragg brand
2 tablespoons (packed) light brown sugar
1 cup lager or pale ale
1 cup organic ketchup
1 teaspoon coarse black pepper

For the burgers:

2 1/4 pounds ground turkey
3 tablespoons spicy brown mustard
3 tablespoons flat leaf parsley, finely chopped
2 tablespoons fresh thyme, finely chopped
Salt and pepper
2 teaspoons extra virgin olive oil (EVOO)
Sliced extra-sharp white cheddar
6 sandwich-size pretzel rolls
Kosher or other coarse salt, for sprinkling
Dill pickle slices
1 heart of romaine lettuce, chopped
Thinly sliced red onion
Sliced beefsteak tomato

Preparation

Pre-heat the oven to 325°F.

In a small pot, heat the canola oil over medium-high. Add the bacon; cook until crisp, about 3 minutes. Add the onion and garlic; cook until softened, 5 minutes. Add the Worcestershire sauce, vinegar and brown sugar; stir until the sugar dissolves. Add the beer; cook until the sauce is reduced to 1/4 cup, 3-4 minutes. Add the ketchup and pepper; reduce the heat to a low simmer.

In a large bowl, combine the turkey, mustard, parsley and thyme; season with salt and pepper. Form into six patties (thinner at the center for even cooking). In a large skillet, heat the EVOO over medium-high. Cook the patties, turning once, until cooked through, about 10 minutes. During the last few minutes of cooking, add the cheese; cover to melt. Baste the patties with the sauce.

While the patties are cooking, brush the tops of the rolls with water; sprinkle with kosher salt. Place on a baking sheet and bake until heated through, about 3 minutes, then split.

Divide the patties among the roll bottoms. Add pickles, lettuce, onion, tomato (seasoned with salt and pepper) and roll tops.

Ingredients

For the Beer-B-Q sauce:

1/2 tablespoon canola oil
2 slices bacon, finely chopped
1 small onion, finely chopped
2 large cloves garlic, finely chopped
3 tablespoons Worcestershire sauce, preferably Lea & Perrins brand
2 tablespoons apple cider vinegar, preferably Bragg brand
2 tablespoons (packed) light brown sugar
1 cup lager or pale ale
1 cup organic ketchup
1 teaspoon coarse black pepper

For the burgers:

2 1/4 pounds ground turkey
3 tablespoons spicy brown mustard
3 tablespoons flat leaf parsley, finely chopped
2 tablespoons fresh thyme, finely chopped
Salt and pepper
2 teaspoons extra virgin olive oil (EVOO)
Sliced extra-sharp white cheddar
6 sandwich-size pretzel rolls
Kosher or other coarse salt, for sprinkling
Dill pickle slices
1 heart of romaine lettuce, chopped
Thinly sliced red onion
Sliced beefsteak tomato

Directions

Pre-heat the oven to 325°F. In a small pot, heat the canola oil over medium-high. Add the bacon; cook until crisp, about 3 minutes. Add the onion and garlic; cook until softened, 5 minutes. Add the Worcestershire sauce, vinegar and brown sugar; stir until the sugar dissolves. Add the beer; cook until the sauce is reduced to 1/4 cup, 3-4 minutes. Add the ketchup and pepper; reduce the heat to a low simmer. In a large bowl, combine the turkey, mustard, parsley and thyme; season with salt and pepper. Form into six patties (thinner at the center for even cooking). In a large skillet, heat the EVOO over medium-high. Cook the patties, turning once, until cooked through, about 10 minutes. During the last few minutes of cooking, add the cheese; cover to melt. Baste the patties with the sauce. While the patties are cooking, brush the tops of the rolls with water; sprinkle with kosher salt. Place on a baking sheet and bake until heated through, about 3 minutes, then split. Divide the patties among the roll bottoms. Add pickles, lettuce, onion, tomato (seasoned with salt and pepper) and roll tops.

Tags:bake, Burgers, cheese, Dinner, Every Day with Rachael Ray, grains and breads, Lunch, poultry, rice, simmer, undoRS, vegetables