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1
Place the ketchup and chipotle sauce in a small bowl and stir to combine; set aside.
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2
Slice the onion into 1/4-inch-thick rounds.
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3
Keeping the slices intact in their concentric rings, place three-quarters of the rounds in a shallow baking dish and drizzle with the olive oil and vinegar.
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4
Season with salt and pepper and turn to coat in the oil and vinegar; set aside.
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5
Finely chop the remaining rounds and place in a medium bowl (you should have about 1/2 cup).
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6
Add the turkey, soy sauce, anchovy paste, egg, and measured salt and pepper to the bowl and mix with your hands until just evenly combined.
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7
Divide the mixture into 4 equal portions.
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8
Shape each portion into an even 3/4-inch-thick patty, wetting your hands with water as needed if the mixture is sticky.
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9
Transfer the patties to a plate and refrigerate while you prepare the grill.
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10
Heat a grill pan or outdoor grill to medium high (about 375 degrees F to 425 degrees F).
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11
When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
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12
Using tongs, place the marinated onion rounds on the grill, close the grill, and cook until seared and softened, flipping halfway through the cooking time, about 8 minutes.
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13
Transfer to a plate and set aside.
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14
Using a flat spatula, transfer the reserved turkey patties to the grill, close the grill, and cook undisturbed ( press down on the patties) until grill marks appear on the bottom, about 5 to 6 minutes.
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15
Using a clean spatula, flip the burgers, close the grill, and cook until the patties are cooked through and an instant-read thermometer registers 165 degrees F, about 6 minutes more.
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16
Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes.
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17
Spread about 1 1/2 teaspoons of the chipotle ketchup on each top and bottom roll (about 3 teaspoons per burgeryoull probably have some ketchup leftover).
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18
Place 2 bacon slices on each bottom roll and top with a turkey patty.
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19
Top each patty with a fourth of the grilled onions and coleslaw and close with the roll tops.
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20
Serve immediately.
