Turkey Bacon and Cheese Burgers with Fire Roasted Tomato Sauce and Potato Wedges

This is a Rachael Ray recipe.  The picture in the cookbook is what sold me on these burgers.  I have worked with ground turkey before and the recipes usually turn out dry and lacking in flavor. These burgers have changed my mind about turkey.  The flavors are fantastic and blend so well.


3 1/2 Tbsp EVOO
8 slices turkey bacon
2 tsps grated lime zest
3 limes
1 Tbsp  chipotle chili powder
1 1/2 tsp sweet smoked paprika
2 scallions finely chopped
handful of cilantro finely chopped
3 lbs ground turkey
salt and pepper
1/2 red onion chopped
2 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1 Tbsp grainey mustard
1 (15 ounce) can fire roasted tomatoes, lightly drained
8 slices pepper jack cheese
toasted english muffins
sliced dill pickles (optional)

Heat 1/2 Tbsp EVOO in a large nonstick skillet over medium high heat and add turkey bacon.  Cook until crisp, about 3 minutes per side.  Remove to a paper towel lined plate.  
While the bacon cooks combine the zest and juice of 2 limes with the chili powder, paprika, scallions and cilantro.  Add turkey to bowl and season with salt and pepper. Use your hands to mix together.  Form your patties. Add a Tbsp EVOO to same skillet you cooked your bacon in and  cook patties for about 4-5 minutes per side. While burgers are cooking heat 1 Tbsp EVOO in a meduim sauce pan heat over med-high.  Add your onion and cook for about 4 minutes. Then add the brown sugar and stir until dissolved. Add worcestershire, mustard and tomatoes and let sauce cook on low while you cook second batch of burgers.  Top Burgers with cheese and you pull them off the heat.  To assemble your burgers place a pattie on the toasted english muffin top with pickles, bacon and fire roasted sauce. place on other end of english muffin.

Potato Wedges
Preheat oven to 450 degrees

4 baking potatoes
olive oil
Parmesean cheese
salt and pepper

Rinse and scrub your potatoes
slice into 1/8ths
toss in a bowl with olive oil and salt and pepper
spread on a baking sheet making sure not to overlap
cook for approx 30-40 minutes
remove from oven and sprinkle with parmesean cheese

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