Popular
Latest From the Show
Denver Mile-High Burgers
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 8 slices of good quality bacon
- 1/3 to 1/2 pound cooked deli ham, coarsely chopped
- 1 1/2 pounds lean ground turkey breast
- 1 tablespoon grill seasoning
- 1 teaspoon hot sauce
- 4 scallions, finely chopped
- A handful of flat-leaf parsley, finely chopped
- 4 tablespoons extra-virgin olive oil (EVOO), divided
- 1 large onion, sliced
- 1 green bell pepper, seeded and sliced
- 1 red bell pepper, seeded and sliced
- Salt and freshly ground black pepper
- 1 cup chili sauce
- 4 Kaiser rolls, split and toasted
Yield
Serves: 4 servings
Preparation
Preheat oven to 375F.
Place bacon slices on a slotted broiler pan and bake 15 minutes, until crisp.
While the bacon is cooking, grind up the ham in a food processor.
In a bowl, combine the ground ham and turkey with the grill seasoning, hot sauce, scallions and parsley. Form 4 large patties, making them a little thinner at the center as the burgers will plump as you cook them.
Heat 2 tablespoons EVOO in a large, nonstick skillet over medium to medium-high heat. Cook burgers for 15 minutes, 7-8 minutes on each side.
While the burgers are cooking, heat remaining EVOO in a second skillet over medium-high heat. Add the onions and peppers to the skillet, and season them with salt and freshly ground black pepper. Place a piece of foil over the onions and peppers, and press down to smother them. Stir the veggies every few minutes for 10 minutes, until soft, then stir in the chili sauce and reduce heat to keep warm.
To serve, place the burgers on bun bottoms, and top each with 2 slices of bacon and a mound of onions and peppers. Set bun tops in place and enjoy!