 |
Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 36 |
|
Rachael Ray Ingredients:
2 tablespoons extra virgin olive oil (plus extra for drizzling) |
5 slices smoky bacon |
1 small leek |
3/4 lb ground turkey breast |
1 tablespoon mccormick's montreal brand steak seasoning |
6 -8 soft sun-dried tomatoes, chopped |
1 vine-ripe tomato, thinly sliced |
salt |
6 slices white bread |
1/2 cup soft cheese spread with herbs (such as alouette or boursin) |
1/4 cup cream or 1/4 cup half-and-half |
black pepper |
4 lettuce leaves (green leaf or bibb) |
Directions:
1. Heat a nonstick skillet with a drizzle of oil over medium to med-high heat.
2. Chop one slice of bacon and add it to the pan.
3. While the bacon cooks, trim the tough green tops from the leek; halve the leek lengthwise, and thinly slice it into half-moons.
4. Place the slices in a colander and rinse vigorously with running water, separating the layers to release the grit.
5. Dry the leeks on a clean kitchen towel; and add them to the browned chopped bacon.
6. Wilt the leeks for 2-3 minutes; then transfer them and the bacon pieces to a plate to cool.
7. Return skillet to stove over low heat; add in 2 tablespoons oil.
8. Put turkey in a bowl; add in grill seasoning, sun-dried tomatoes, and cooled-to-handle leeks and bacon; mix well.
9. Form mixture into 2 very large patties no thicker than 1 inch (the patties will hang just off the sides of the bread once cooked).
10. Increase heat under oil; add in the patties; cook for 6 minutes on each side.
11. Heat a second skillet over med-high heat; add in the remaining bacon slices; cook bacon until crisp; transfer to paper-towel lined plate to drain.
12. Season sliced tomatoes with salt.
13. Place the sliced bread under the broiler; toast for 1 minute on each side.
14. In a food processor, combine the herbed cheese, cream, and pepper.
15. Build sandwiches: toasted bread slice, burger patty, herbed cheese sauce, bread, bacon, lettuce, tomatoes, herbed cheese sauce, and bread.
|
|