Ultimate Turkey Bacon Burger with Sweet Potato Fries
When I say Ultimate turkey bacon burger I mean it. This turkey burger is seasoned to perfection then topped with muenster, caramelized onions, and turkey bacon, sandwhiched into a challah roll. We are talking big bites of yum! Add sweet potato fries and you might feel as if you’ve just died and gone to burger heaven.
1 large sweet potato, cut into shoestring fries
1 lb lean turkey meat
2 tablespoons fresh Italian parsley, minced
1/2 teaspoon garlic powder
1 teaspoon cumin
1/4 teaspoon ground mustard
salt and freshly ground pepper
4 tablespoons olive oil, divided
1 medium yellow onion, thinly sliced
2 teaspoons sugar, divided
3 teaspoons red wine vinegar
8 slices of turkey bacon, cooked until crispy
3 slices of thick cut muenster cheese
3 challah rolls
condiments: mayonnaise, ground mustard, spicy ketchup, lettuce, tomato
Preheat your oven to WARM. Fill a medium stock pot 3/4 full with cold, salted water and bring to a boil. Begin boiling your sweet potato shoestring fries in batches, a handful at a time. Boil for 2-3 minutes per batch, you should repeat process about 3 times. Finish by straining cut sweet potatoes in a collander.
Next, in a medium bowl, combine turkey meat, parsley, garlic powder, cumin, and ground mustard. Season with salt and freshly ground pepper and mix well. Form into 3 large burger patties and set aside on a large plate.
In a large saute pan, add a tablespoon of olive oil and bring heat to medium high. Add sliced onion and cook for about 3-4 minutes, stirring several times. Add a teaspoon of sugar and 2 teaspoons of red wine vinegar and continue to cook for about 2-3 minutes. Add remaining vinegar and season with salt and pepper. Cook until onions are translucent and turning a nice caramel color (about 3-4 additional minutes). Once onions have cooked, set them aside in a small bowl and return pan to heat.
Add an additional tablespoon of olive oil and begin pan frying your sweet potato fries in batches. Season each batch with salt, pepper, and a pinch of sugar and cook for about 6 minutes per batch, stirring from time to time to get a nice crust on all sides of the fries. Line a baking sheet with aluminum foil, and once a batch of fries is finished, scatter them on baking sheet and keep warm in oven.
Once you have finished your fries, line another baking sheet with foil, slice your challah rolls in half, and lay them on the cookie sheet to toast. Put them in the oven.
In the large saute pan, add another tablespoon of olive oil, bring back to medium-high heat and begin cooking burgers. Cook 4 minutes per side then cover the pan with a lid, reduce the heat to simmer and cook an additional 4-6 minutes till well done (check with a small paring knife to make sure no visible pink shows). Then cover each burger with a slice of muenster and cover pan once more with lid. Heat for about 1 minute, remove from heat, and allow cheese to further melt.
To assemble, take your toasted buns and add mayonnaise, ground mustard, and ketchup to taste. Top with a leaf of lettuce, a thick slice of tomato, and add your turkey burgers. Top burgers with turkey bacon and caramelized onion and plate with sweet potato fries. Enjoy your turkey burger and sweet potato fries!