Recipe: Turkey Cobb Burger

Serves 4

Cobb salads occupy a delicious middle ground between the decadent (hello bacon and blue cheese!) and the virtuous (lean turkey, and it is a salad after all). Whichever side you land on, there is no denying how awesome the mixture of tangy blue cheese, salty bacon, creamy avocados, ripe tomatoes, and crisp romaine lettuce is. It’s not hard to imagine how good those ingredients would taste not tossed with cubes of cold roasted turkey, but atop a hot and juicy turkey burger. It makes perfect sense to me!

Ingredients

1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper
¼ cup extra-virgin olive oil
1½ pounds ground turkey (90 percent lean)
1½ tablespoons canola oil
2 ounces crumbled blue cheese (about ½ cup), plus more for garnish (optional)
4 hamburger buns, split; toasted, if desired
1¼ cups finely shredded romaine lettuce
1 large ripe beefsteak tomato, cut into8 slices
1 ripe Hass avocado, halved, pitted, peeled, and sliced
8 slices crisp cooked bacon

Directions

1. To make the dressing, whisk together the vinegar, lemon juice, mustard, Worcestershire sauce, and garlic in a large bowl. Season with salt and pepper and then whisk in the olive oil.

2. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a ¾-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

3. Cook the burgers, using the canola oil and topping each one with some of the cheese and a basting cover during the last minute of cooking.

4. Place the burgers on the bun bottoms. Toss the romaine with the dressing and arrange over the burgers. Top each with 2 slices of bacon, 2 slices of tomato, sliced avocado, and additional blue cheese, if desired. Cover each burger with the bun tops and serve immediately.

 

 

 

Images and recipes courtesy of Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House, LLC. Copyright 2009 by Bobby Flay, Stephanie Banyas, and Sally Jackson from Bobby Flay’s Burgers, Fries and Shakes