For the Beer-B-Q sauce:
- 1/2 tablespoon canola oil
- 2 slices bacon, finely chopped
- 1 small onion, finely chopped
- 2 large cloves garlic, finely chopped
- 3 tablespoons Worcestershire sauce, preferably Lea & Perrins brand
- 2 tablespoons apple cider vinegar, preferably Bragg brand
- 2 tablespoons (packed) light brown sugar
- 1 cup lager or pale ale
- 1 cup organic ketchup
- 1 teaspoon coarse black pepper
For the burgers:
- 2 1/4 pounds ground turkey
- 3 tablespoons spicy brown mustard
- 3 tablespoons flat leaf parsley, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- Salt and pepper
- 2 teaspoons extra virgin olive oil (EVOO)
- Sliced extra-sharp white cheddar
- 6 sandwich-size pretzel rolls
- Kosher or other coarse salt, for sprinkling
- Dill pickle slices
- 1 heart of romaine lettuce, chopped
- Thinly sliced red onion
- Sliced beefsteak tomato
Pre-heat the oven to 325°F.
In a small pot, heat the canola oil over medium-high. Add the bacon; cook until crisp, about 3 minutes. Add the onion and garlic; cook until softened, 5 minutes. Add the Worcestershire sauce, vinegar and brown sugar; stir until the sugar dissolves. Add the beer; cook until the sauce is reduced to 1/4 cup, 3-4 minutes. Add the ketchup and pepper; reduce the heat to a low simmer.
In a large bowl, combine the turkey, mustard, parsley and thyme; season with salt and pepper. Form into six patties (thinner at the center for even cooking). In a large skillet, heat the EVOO over medium-high. Cook the patties, turning once, until cooked through, about 10 minutes. During the last few minutes of cooking, add the cheese; cover to melt. Baste the patties with the sauce.
While the patties are cooking, brush the tops of the rolls with water; sprinkle with kosher salt. Place on a baking sheet and bake until heated through, about 3 minutes, then split.
Divide the patties among the roll bottoms. Add pickles, lettuce, onion, tomato (seasoned with salt and pepper) and roll tops.