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1
*Preheat oven to 425 degrees and heat a large skillet over medium-high heat.
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2
* In the skillet, cook the bacon until crisp, 4-5 minutes, then set aside to drain on a paper towel-lined plate. Reserve the fat rendered from the bacon in the skillet to cook the burgers in.
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3
*While the bacon is crisping, combine the cornmeal & chipotle powder in a bowl with high sides. Set up teo more small bowls with high sides, filling one with the flur & the other with the buttermilk. Dip the onion rings first in the buttermilk, then dredge them in the flour, tossing them lightly in your hands to remove any excess. Dip them once again in the buttermilk, then finally coat them completely with the cornmeal mixture. Place the dredged rings on a cookie sheet and bake until crispy, about 20 minutes.
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4
*While the onion rings are baking, place the ground turkey in a large mixing bowl. Season it with salt & pepper, then add the mustard. Work the meat with your hands to incorporate the seasoning. Divide the meant into 4 equal parts and form patties out of each portion, making a well in the center of each one. Fill the well of each burger with some of the crisped bacon & 1 tableshpoon grated cheese. Then carefully form the burger around the cheese & bacon filling, making sure the fillings are completely covered with the meat.
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5
*When all the patties are done, drizzle the EVOO into the skillet the bacon was cooked in, and place each burger in the pan. Cook 2 minutes on each side, then reduce the heat to medium-low and cook burgers 7-8 minutes longer, turning occasionally. Do not press down on the burgers as they cook.
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6
*Serve each burger on a bed of lettuce and tomato. Top each burger with pickled and a few crispy onion rings.
