• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, C, P
MineralsNatrium, Silicon, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For the chipotle ketchup:

  2. 1/4 cup ketchup

  3. 1 tablespoon sauce from canned chipotles in adobo

  4. For the burger:

  5. 1 medium red onion

  6. 1 tablespoon olive oil

  7. 1 teaspoon red wine vinegar

  8. 1 1/2 pounds ground turkey breast

  9. 2 teaspoons soy sauce

  10. 1 teaspoon anchovy paste or 1 minced anchovy fillet

  11. 1 large egg

  12. 1 1/2 teaspoons kosher salt , plus more as needed

  13. 1/2 teaspoon freshly ground black pepper , plus more as needed

  14. Vegetable oil , for oiling the grill

  15. To assemble:

  16. 4 kaiser rolls , sliced in half horizontally and toasted

  17. 8 slices cooked bacon

  18. 1 cup coleslaw

Instructions Jump to Ingredients ↑

  1. For the chipotle ketchup:

  2. Place the ketchup and chipotle sauce in a small bowl and stir to combine; set aside.

  3. For the burgers:

  4. Slice 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.

  5. Finely chop the remaining rounds and place in a medium bowl (you should have about 1/2 cup).

  6. Add 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.

  7. Heat 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.

  8. Using 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.

  9. Using 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.

  10. To assemble:

  11. Spread 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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