Red Meat Allergy Friendly Cheddar Bacon Turkey Burgers with Scallions
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Learn more →Ingredients
4 servings
For the burgers
- 4 strips bacon
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 1 ½ lb ground turkey (93% lean)
- 4 scallions, thinly sliced
- 1 tsp worcestershire sauce
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 4 slices cheddar cheese
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish. - 1 tbsp olive oil
For serving
- 4 burger buns
- lettuce leaves, for serving (optional)
- sliced tomato, for serving (optional)
Instructions
- 1
Cook the bacon in a large skillet over medium heat, turning once, until crispy, about 6–8 minutes. Transfer to a paper-towel-lined plate and let cool slightly, then crumble into small pieces. Pour off all but 1 tsp of the bacon fat from the skillet and set the skillet aside.
- 2
In a large mixing bowl, combine the ground turkey, crumbled bacon, scallions, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper. Mix gently with your hands until just combined — do not overwork the meat. Divide into 4 equal portions and shape each into a patty about 3/4 inch thick, pressing a shallow dimple into the center of each with your thumb.
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