- 8 slices poultry bacon or poultry bacon with pepper or applewood smoked bacon
- 1 1/3 pounds ground poultry breast, the typical weight of just one package
- 2 cloves garlic clove, finely chopped
- 1 large shallot or 1/4 red onion, finely chopped
- two tablespoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
- two tablespoons chopped fresh cilantro leaves, optional - parsley might be substituted
- 1/2 small bell pepper, eco-friendly, red or yellow, seeded and finely chopped
- 1 serrano or jalapeno pepper, seeded and finely chopped
- 2 teaspoons, 2/3 palm full, ground cumin
- one to two teaspoons cayenne hot sauce, several drops (suggested: Tabasco)
- 2 teaspoons grill seasoning blend (suggested: Montreal Steak Seasoning by McCormick)
- Vegetable oil or essential olive oil, for drizzling
- 1/2 pound deli sliced pepper jack cheese
- 4 crusty kaiser rolls, split
- 1 cup sweet red pepper relish, available on condiment aisle - pepper jelly might be substituted
- Red leaf lettuce
- Spicy O-nuts, recipe follows
Chop your garlic clove and veggies.
Prepare bacon inside a large nonstick skillet over medium high temperature until crisp. Wipe excess grease from pan and return skillet to heat.
While bacon cooks, combine poultry meat, garlic clove, shallot or onion, thyme, cilantro or parsley, bell pepper. serrano or jalapeno pepper, cumin, hot pepper sauce, grill seasoning or pepper and salt. Divide mixture into 4 equal mounds then form meat into patties. Drizzle patties with vegetable oil to coat. Prepare in skillet over medium high temperature for five to six minutes on every side. Place sliced cheese within the patties within the last 2 minutes of cooking, use one or two slices for every patty, as you desire.
Pile cooked cheeseburgers into buns. Spread sweet relish or jelly on bun tops and hang red leaf lettuce into position, while using relish or jelly as glue. Top cheeseburgers with 2 slices of cooked, crisp bacon or poultry bacon and lettluce. Then serve with tortilla chips, thrown salad and/or spicy o-nuts.
Recipe thanks to Rachael Ray