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!
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 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.
Step 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.
Step 3
Cook the burgers, using the canola oil (see page 16) and topping each one with some of the cheese and a basting cover during the last minute of cooking (see page 21).
Step 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.
