Rachel Ray's Octoberfest Turkey Burger

Makes 4 burgers
1 TBS. vegetable oil or EVOO
8 slices bacon finely chopped
1/2 cup finely chopped onion
3 cloves garlic, finely chopped
2 tsp. superfine sugar or 1 TBS. light agave nectar
2 TBS. cider vinegar
1 1/2-2 lbs. ground turkey breast
salt and pepper
1/4 cup finely chopped fresh parsley
2 TBS. Worcestershire sauce
4 slices mustard seed-flavored Beemster (Gouda) or smoked Gouda
4 potato rolls split and toasted
Spicy brown mustard
1 lb. sauerkraut, rinsed and warmed
Bread and Butter pickles ( I use Famous Daves spicy pickle chips)
Salt and Vinegar potato chips

In a large skillet, heat the oil over medium to medium high heat. Crisp the bacon bits 2-3 minutes stirring constantly, then add the onion and garlic. Cook stirring constantly 3 more minutes. Add the sugar and vinegar; stir again and remove from heat. Let cool.

In a large bowl, season the turkey lightly with salt and aggressively with pepper. Add the parsley, Worcestershire and the cooled bacon mixture and drippings. Stir to combine, then form 4 patties
(thinner at the center for even cooking). Reheat the skillet over medium high. Add the burgers and cook flipping once. 12 Minutes.
*I found that broiling the burgers was better than frying them. You could grill them as well. Because of the sugar they tend to darken quickly. Be careful they don't burn.

Top each burger with 1 slice of cheese during the last 1-2 minutes. Slather each roll bottom with mustard and top with a burger, sauerkraut, pickles, and a roll top. Serve with potato chips.