There is something about eating a burger with a knife and a fork that makes it seem more classy than something you would order at a burger dive. And who can resist the freshly made bread these turkey burgers sit on. This recipe will elevate your next backyard cookout.
The secret to creating open-faced burgers is topping them with delicious ingredients. And you don’t have to worry about cramming all those ingredients under another slice of bread. Get creative and try piling on your favorite seasonal vegetables, like grilled zucchini and asparagus.
1 tablespoons olive oil
1 tablespoon butter
2 large onions, peeled and thinly sliced
1 teaspoon sugar
3 tablespoons mayonnaise
2 teaspoons balsamic vinegar
1 pound ground turkey
½ teaspoon salt
½ teaspoon ground black pepper
4 slices fresh bread, preferably homemade or from a local bakery
4 slices gouda cheese
arugula (or other seasonal vegetables) for topping
- In a large skillet, heat olive oil and butter over medium-low heat. Once butter has melted, add onion slices and sprinkle with sugar. Stirring occasionally, let the onions cook about 20 to 25 minutes, until caramelized and golden brown.
- In a small bowl, mix mayonnaise and balsamic vinegar and set aside.
- Form turkey into patties and season with salt and pepper. Prepare grill to medium-high heat. Grill burgers until they reach 165 degrees with a meat thermometer, which should take about 5 minutes per side. During the last three minutes of cooking, top each burger with a slice of cheese and allow to melt while burgers continue cooking.
- Grill bread slices for about a minute per side, until light brown grill marks appear. Spread each slice with balsamic mayonnaise. Top turkey burgers with caramelized onion and arugula.
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