MAKES 4
2 tbsp. butter
2 onions, chopped
1 bay leaf
Salt and finely ground
black pepper
2 Honeycrisp or Gala apples,
peeled and chopped
1∕4 cup pure maple syrup
2 tbsp. fresh thyme
leaves, finely chopped
1∕8 tsp. freshly grated nutmeg
1∕2 cup grainy Dijon mustard
12 slices meaty smoked bacon
1 1∕2 lb. ground turkey, a blend
of dark and light meat
2 tbsp. Worcestershire
sauce
1 tsp. each coarsely
ground black pepper,
ground white pepper,
and granulated garlic
1 tbsp. vegetable or olive oil
8 oz. sharp white cheddar,
sliced or crumbled
4 brioche buns or
other burger buns,
lightly toasted
Sliced bread-and-butter
pickles or dill pickles
ŶPreheat the oven to 400°. In
a medium skillet, melt the butter
over medium heat. Add the
onions and bay leaf; season with
salt and finely ground pepper.
Cook, stirring occasionally,
until the onions soften, about
15 minutes; reduce heat if the
onions begin to brown. Add
1∕2 cup water. Increase heat
a bit. Cook, stirring often, until
the onions are golden, about
15 minutes. Add the apples,
maple syrup, thyme, and
nutmeg. Cook, stirring often,
until the apples soften, 10 to
15 minutes. Stir in the Dijon.
Remove the relish from heat.
ŶMeanwhile, arrange the bacon
on a slotted broiler pan or on
a wire rack set inside a baking
sheet lined with foil. Bake until
very crisp, about 20 minutes.
ŶHeat a large cast-iron skillet
over medium-high.
Turkey Cheeseburgers with Bacon & Apple-Onion Relish
and it will get you in the mood for my favorite season. —RACHAEL RAY
ŶIn a medium bowl, mix the
turkey, Worcestershire,
coarsely ground black pepper,
white pepper, and granulated
garlic; season with salt. Form
into 4 patties (thinner in
the centers for even cooking).
ŶAdd the oil to the skillet, one
turn of the pan. Add the patties;
cook, turning occasionally, until
cooked through, 7 to 8 minutes.
Top with the cheese. Turn off heat.
Tent the skillet with foil until the
cheese melts, about 2 minutes.
ŶArrange some pickles on the
bun bottoms. Top with the
burgers, bacon, and apple-onion
relish. Set the bun tops in place.
FOOD STYLING BY EUGENE JHO
104 RACHAELRAYMAG.COM | SEPTEMBER 2019 PHOTOGRAPH BY KATE MATHIS
