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
1/2 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.