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1
Heat a nonstick skillet with a drizzle of oil over medium to med-high heat.
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2
Chop one slice of bacon and add it to the pan.
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3
While the bacon cooks, trim the tough green tops from the leek; halve the leek lengthwise, and thinly slice it into half-moons.
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4
Place the slices in a colander and rinse vigorously with running water, separating the layers to release the grit.
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5
Dry the leeks on a clean kitchen towel; and add them to the browned chopped bacon.
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6
Wilt the leeks for 2-3 minutes; then transfer them and the bacon pieces to a plate to cool.
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7
Return skillet to stove over low heat; add in 2 tablespoons oil.
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8
Put turkey in a bowl; add in grill seasoning, sun-dried tomatoes, and cooled-to-handle leeks and bacon; mix well.
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9
Form mixture into 2 very large patties no thicker than 1 inch (the patties will hang just off the sides of the bread once cooked).
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10
Increase heat under oil; add in the patties; cook for 6 minutes on each side.
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11
Heat a second skillet over med-high heat; add in the remaining bacon slices; cook bacon until crisp; transfer to paper-towel lined plate to drain.
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12
Season sliced tomatoes with salt.
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13
Place the sliced bread under the broiler; toast for 1 minute on each side.
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14
In a food processor, combine the herbed cheese, cream, and pepper.
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15
Build sandwiches: toasted bread slice, burger patty, herbed cheese sauce, bread, bacon, lettuce, tomatoes, herbed cheese sauce, and bread.
