Cheyenne burger with turkey, onion rings and barbecue sauce

Ingredients:

Hamburgers

• Hamburger buns
• Ground turkey
• Bacon
• Onion rings for serving
• Cheddar cheese

Ketchup

• 1 tbsp. tomato sauce
• 2 tbsp. l. canola oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons ground poblano pepper
• 1 tbsp paprika
• 1 heaping tbsp mustard powder
• 1 tbsp red wine vinegar
• 1 tbsp Worcestershire sauce
• 1 chipotle (smoked red jalapeño pepper) in adobo sauce
• 2 tbsp. l. brown sugar
• 1 tbsp. honey
• 1 tbsp. black molasses

Preparation:

1. Ground turkey tastes great in this combination—just use a mixture of white and red meat. Form into patties and fry for 5 minutes on each side.
2. This impressive burger is made with two strips of bacon. Bobby likes his burger with bacon, so the slices are crispy.

3. Onion rings

   
   To make thin onion rings, heat 1 liter of peanut oil to 180°C in a deep, heavy-bottomed saucepan. Dredge the thin onion rings in flour seasoned with salt, pepper, and cayenne; dip them in buttermilk seasoned with salt and pepper, then dredge them again in flour. Fry until golden brown, about 4 minutes, turning once or twice during frying. Drain on paper towels; season with salt.
4. This burger calls for 2 thick slices of smoked sharp cheddar cheese.
   
   

   Barbecue sauce

   
   Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add the onion and cook until softened, 3-4 minutes. Add the garlic and cook for 30 seconds. Add the tomato sauce and 1/3 cup water, bring to a boil, and simmer for 5 minutes. Add the remaining ingredients (except salt and pepper); simmer for 10 minutes or until thickened, stirring occasionally.
   
   Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper. Pour into a bowl; cool to room temperature. Spoon onto the burgers.
   
   
   Recipe Cheeseburger with melted cheese.
   
   This dish pairs well with dark ale.