2lb ground wild turkey
2ea slices of bacon, chopped
1ea white onion, diced small
1T fresh thyme chopped
1/2lb butter, softened
Salt and fresh ground black pepper
6ea Aged white cheddar slices
6ea Brioche burger buns
In a heavy bottomed pan, preferably cast iron, sauté the bacon for a couple of minutes and add the diced onions. Sweat the mixture until the onions are just translucent. Don’t brown the onions too much. Add the bourbon and flambé. Turn off heat and add fresh thyme. Fold this into the ground turkey mixture and chill for 15 minutes.
Patty the turkey mixture into 6oz balls and hand form burger patty’s evenly so they cook evenly. Using the same pan that was used for the bacon-onions, cook the turkey patty’s on each side for 3-4minutes or until the center reads 165F on a digital thermometer. Top with cheese when flipped.
Butter each bun with 1-2T soft butter and toast cut side down in the pan that was used to cook the burgers.