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

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


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


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.