Cobb salads occupy a delicious middle ground between the decadent (hello, bacon and blue cheese!) and the virtuous (lean turkey, and it is a salad after all). Whichever side you land on, there is no denying how awesome the mixture of tangy blue cheese, salty bacon, creamy avocados, ripe tomatoes, and crisp romaine lettuce is. It’s not hard to imagine how good those ingredients would taste not tossed with cubes of cold roasted turkey, but atop a hot and juicy turkey burger. It makes perfect sense to me!–Bobby Flay
Turkey Cobb Burger Recipe
Ingredients
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 1/2 pounds ground turkey (90 percent lean)
- 1 1/2 tablespoons canola oil
- 2 ounces crumbled blue cheese (about 1/2 cup), plus more for garnish (optional)
- 4 hamburger buns, split; toasted, if desired (see Note)
- 1 1/4 cups finely shredded romaine lettuce
- 1 large ripe beefsteak tomato, cut into 8 slices
- 1 ripe Hass avocado, halved, pitted, peeled, and sliced
- 8 slices crisp cooked bacon
Directions
- 1. To make the dressing, whisk together the vinegar, lemon juice, mustard, Worcestershire sauce, and garlic in a large bowl. Season with salt and pepper and then whisk in the olive oil.
- 2. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
- 3. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 5 minutes for turkey. Flip over the burgers. Cook turkey burgers until cooked throughout, about 5 minutes on the second side, topping each one with some of the cheese and a basting cover during the last minute of cooking (see Note).
- 4. Place the burgers on the bun bottoms. Toss the romaine with the dressing and arrange over the burgers. Top each with 2 slices of bacon, 2 slices of tomato, sliced avocado, and additional blue cheese, if desired. Cover each burger with the bun tops and serve immediately.
Notes
- To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds.
- Getting the perfect melt is easy to accomplish, I use a basting cover, an inexpensive aluminum dome that short-order cooks use in diners. It looks like the lid of a saute pan, except that it is domed to fit over the burger. A basting cover allows just enough clearance, meaning the cheese doesn’t touch and stick to it cot the cover can still hold in the heat to melt the cheese beautifully.
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Damn, Bobby Flay, this was DELICIOUS! Never thought to use a vinaigrette instead of the usual ketchup and mustard to flavor a burger. I will make this again and again.
Love to hear you had exactly the same reaction as us, Rebecca!