An Open Face BBQ Apple Turkey Patty

Step 1: Patty ... Add everything except the turkey to a large bowl; and mix to combine. Make sure to grate the garlic and onion over the bowl; so, you get all those juices. Then, add the turkey; and, mix by hand, trying not to over mix. Cover with plastic wrap; and, refrigerate for at least 1 hour to firm up. I like to let it set over night, if you have time.

Step 2: BBQ Sauce ... This makes more than you need; but, it keeps a good 2 weeks in the refrigerator; or you can freeze it. You can also cut this recipe in half, if you want. Add the BBQ sauce, apple jelly, mustard, and bourbon to a small pot; and, bring to a light boil; immediate reduce to a simmer, and cook for 5 minutes. Then, cool, and it's ready to use. Transfer to a container or mason jar and refrigerate. Definitely perfect to make ahead. I do like to serve this warm; but, it only takes a few seconds in the microwave to warm up.

Step 3: Bacon ... You can pan saute, microwave, or oven bake. Whatever method you prefer. One note: I hate when the long slices hang outside the sandwich bun ... so, I always cut the slices in half before cooking. They fit much better on the burgers or sandwiches. Again, make ahead. You can even freeze the bacon after cooking - just reheat in the microwave, in only takes a few seconds.

Step 4: Apples and Onions ... Add the butter to a small saute pan; and, bring to medium high heat. Add the onions, a pinch of salt and pepper; and saute for 4-5 minutes - just until tender and lightly golden brown. Then, add the apples, thyme; and, reduce to medium heat; and, saute until the apples are soft (about 3-4 minutes). Remember, you are NOT making applesauce; but you want the apples tender. Transfer to a bowl and cover to keep warm. You can also make these ahead, and reheat in the microwave as well.

Step 5: Patty ... Remove your mix from the fridge; and form 4 SQUARE patties - remember the bread is not round. Then, season with salt and pepper on both sides; and, press your thumb down in the center, creating a small indentation. This prevents the patty from "puffing" up during cooking. I prefer a grill pan, inside grill, or cast iron skillet; not an outside grill. Turkey is very moist, and difficult to cook on an outside grill.

Step 6: Grill/Cook ... Add the oil to your saute or grill pan, and bring to medium high heat. Then, grill until the first side gets a nice char (about 5 minutes). DO NOT press down or move them around during cooking. Let them get a nice char on the first side; then, flip, and continue to cook another 4-5 minutes. Too high of heat; and, they can burn before cooked - turkey needs to be cooked all the way through.

Step 7: Cheese ... Now, depending on the brand of cheese ... 1 slice might cover the entire slice of bread; or, it may take 2 slices. So, just adjust according to the size of the patty and bread. Finish with 1-2 slices of cheese on each patty. Remove from the heat, and cover with foil to let the cheese finish melting.

Step 8: Bread ... I prefer the bread toasted for this. You can use your broiler; but, I just use the toaster. After they are toasted, I put 1-2 slices on the bottom bread slice; a little warm BBQ sauce, and the cheese topped patty. The patty will melt the cheese.

Step 9:

Step 10: Finish ... Top the burger with more sauce and the apples and onions. That's it!

Step 11: Serve and ENJOY! ... It isn't a weeknight patty; it is something fun to entertain with, or for a nice Sunday dinner. Sweet potato fries; and, a kale salad would be delicious. It sounds like a lot of work; but, it really isn't. Just plan ahead is all. As for the BBQ sauce; I always make a double batch and keep some in the fridge; just as good on grilled chicken or pork too. It's just a nice option to the typical burger.

Step 12: Sometimes for entertaining ... I will make the burgers ahead and freeze. Same with the sauce and bacon. You can even make the apples and onions a day ahead too. Then, just grill your burgers and heat up a couple of things. It's just a dish you need to plan ahead for. And, trust me ... you will not miss the second slice of bread.