Ingredients
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
Directions
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.
