Ingredients (15)
For the chipotle ketchup:
- 1/4 cup ketchup
- 1 tablespoon sauce from canned chipotles in adobo
For the burger:
- 1 medium red onion
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- 1 1/2 pounds ground turkey breast
- 2 teaspoons soy sauce
- 1 teaspoon anchovy paste or 1 minced anchovy fillet
- 1 large egg
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- Vegetable oil, for oiling the grill
To assemble:
- 4 kaiser rolls, sliced in half horizontally and toasted
- 8 slices cooked bacon
- 1 cup coleslaw
Tip
How to Freeze Burgers
Place patties in a single layer or stack and separate layers with non-greased freezer paper. Insert carefully into a freezer bag, lay flat in the freezer (if you have the room), and consume within three months.
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Tip
How to Thaw Burgers
Do not thaw the patties at room temperature. Instead, stick the patties in the refrigerator and wait until they are at least partially thawed. You can grill partially frozen patties, but it may take longer for the centers to finish. This could also result in an unevenly cooked burger.
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Tip
How to Store Burgers
Store hamburger patties the same way you’d store ground beef. Either keep the meat in its original container or wrap in saran wrap and insert into a plastic bag. The meat should stay fresh for one to two days.
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Tip
How to Cook Bacon
Bacon is most commonly cooked on the stovetop or in the oven. If you’re opting for the former, start with a cold pan with the bacon strips touching, but not overlapping. Set the burner on low and allow the bacon to slowly release its fat. As it begins to cook, use tongs to flip the strips and fry them on their opposite sides. Continue to flip and turn until the bacon is browned evenly. Let the cooked bacon drain by carefully placing them on paper towels or a newspaper.
To cook bacon in the oven, simply line a large baking sheet with aluminum foil and arrange the bacon strips on its surface. If your baking sheet does not have grooved edges, be sure to fold the aluminum corners upwards to catch excess grease. Bake at 400°F for ten to 20 minutes (depending on your texture preference), remove, and place bacon strips on paper towels or a newspaper. The bacon will crisp as it cools.
To cook bacon in the oven, simply line a large baking sheet with aluminum foil and arrange the bacon strips on its surface. If your baking sheet does not have grooved edges, be sure to fold the aluminum corners upwards to catch excess grease. Bake at 400°F for ten to 20 minutes (depending on your texture preference), remove, and place bacon strips on paper towels or a newspaper. The bacon will crisp as it cools.
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Next: How to Store Bacon
Tip
How to Store Bacon
Pre-packaged bacon has an impressive shelf life, but not once it’s opened. While it’s best to freeze uncooked bacon, the slices can be tightly wrapped in aluminum foil and stored in a ziploc bag for up to a week. The same storage technique should also be applied to fresh bacon purchased directly from the butcher.
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Next: How to Freeze Bacon
Tip
How to Freeze Bacon
Bacon actually holds up quite well in the freezer, though its peak flavor quality will only last one to two months. To freeze, you may keep the bacon in its original packaging, but wrap around it with another layer of aluminum foil, plastic wrap, or freezer paper. Just be sure to keep your freezer at a consistent zero degrees for optimal freezing results.
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Tip
How to Freeze Pork
Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags.
Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.
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Next: How to Thaw Pork
Tip
How to Thaw Pork
Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
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8 of 12
Next: How to Store Pork
Tip
How to Store Pork
Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.
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Tip
How to Store Ground Turkey
Store raw ground turkey in its original container (or one that’s air-tight) for up to three days before cooking or freezing.
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10 of 12
Next: How to Freeze Ground Turkey
Tip
How to Freeze Ground Turkey
While you can certainly overwrap the turkey in its original packaging, the best method is to remove it, place it in a freezer bag, and eliminate as much of the air as possible before placing it in your freezer. Frozen ground turkey can last up to four months if freezer burn is not present.
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Next: How to Thaw Ground Turkey
Tip
How to Thaw Ground Turkey
Ground turkey can be thawed in the microwave or in a bowl of cold water (while still in the freezer bag), but must be cooked immediately. Ground turkey thawed in the fridge will have up to two days before it must be cooked and consumed.
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Next: How to Freeze Burgers
We all know fat equals flavor, and most turkey burgers have neither. Enter the umami-centric flavors of anchovy paste and soy sauce. They give this burger a savory boost and much-needed moisture without taking over. Add a slather of spicy chipotle ketchup, and you’ve got a tasty turkey burger. Serve with a heaping pile of onion rings and a pitcher of margaritas for a backyard Tex-Mex feast.
What to buy: Anchovy paste is made from ground anchovies, vinegar, and olive oil. You can find it in 2-ounce tubes in the ethnic section of most well-stocked supermarkets. We used the Roland brand of anchovy paste to make our burgers. If you can’t find paste, substitute 1 minced anchovy fillet.
Game plan: Try serving these turkey burgers with a mayonnaise-based coleslaw rather than a vinegar-based version—the cooling, creamy crunch will complement the spiciness of the burgers.
If you’re grilling outside, toast the rolls right on the grill while the cooked patties are resting. If you’re grilling inside using a grill pan, toast your rolls in the oven, because the moisture left in the pan from cooking the burgers will make the rolls soggy.
This recipe was featured as part of our Burger Bonanza!
Instructions
For the chipotle ketchup:
- 1Place the ketchup and chipotle sauce in a small bowl and stir to combine; set aside.
For the burgers:
- 1Slice the onion into 1/4-inch-thick rounds. Keeping the slices intact in their concentric rings, place three-quarters of the rounds in a shallow baking dish and drizzle with the olive oil and vinegar. Season with salt and pepper and turn to coat in the oil and vinegar; set aside.
- 2Finely chop the remaining rounds and place in a medium bowl (you should have about 1/2 cup).
- 3Add the turkey, soy sauce, anchovy paste, egg, and measured salt and pepper to the bowl and mix with your hands until just evenly combined. Divide the mixture into 4 equal portions. Shape each portion into an even 3/4-inch-thick patty, wetting your hands with water as needed if the mixture is sticky. Transfer the patties to a plate and refrigerate while you prepare the grill.
- 4Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
- 5Using tongs, place the marinated onion rounds on the grill, close the grill, and cook until seared and softened, flipping halfway through the cooking time, about 8 minutes. Transfer to a plate and set aside.
- 6Using a flat spatula, transfer the reserved turkey patties to the grill, close the grill, and cook undisturbed (do not press down on the patties) until grill marks appear on the bottom, about 5 to 6 minutes. Using a clean spatula, flip the burgers, close the grill, and cook until the patties are cooked through and an instant-read thermometer registers 165°F, about 6 minutes more. Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes.
To assemble:
- 1Spread about 1 1/2 teaspoons of the chipotle ketchup on each top and bottom roll (about 3 teaspoons per burger—you’ll probably have some ketchup leftover). Place 2 bacon slices on each bottom roll and top with a turkey patty. Top each patty with a fourth of the grilled onions and coleslaw and close with the roll tops. Serve immediately.
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