Turkey Cobb Burger

• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 clove garlic, finely chopped
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 1/2 pounds ground turkey (90 percent lean)
• 1 1/2 tablespoons canola oil
• 2 ounces crumbled blue cheese (about 1/2 cup), plus more for garnish (optional)
• 4 hamburger buns, split; toasted (see page 15), if desired
• 1 1/4 cups finely shredded romaine lettuce
• 1 large ripe beefsteak tomato, cut into 8 slices
• 1 ripe Hass avocado, halved, pitted, peeled, and sliced
• 8 slices crisp cooked bacon

1. To make the dressing, whisk together the vinegar, lemon juice, mustard, Worcestershire sauce, and garlic in a large bowl.
2. Season with salt and pepper and then whisk in the olive oil.
3. Divide the meat into 4 equal portions (about 6 ounces each).
4. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
5. Season both sides of each burger with salt and pepper.
6. Cook the burgers, using the canola oil (see page 16) and topping each one with some of the cheese and a basting cover during the last minute of cooking (see page 21).
7. Place the burgers on the bun bottoms.
8. Toss the romaine with the dressing and arrange over the burgers.
9. Top each with 2 slices of bacon, 2 slices of tomato, sliced avocado, and additional blue cheese, if desired.
10. Cover each burger with the bun tops and serve immediately.

red wine vinegar, lemon juice, mustard, worcestershire sauce, clove garlic, kosher salt, extravirgin olive oil, ground turkey, canola oil, blue cheese, buns, romaine lettuce, tomato, avocado, bacon

Taken from www.epicurious.com/recipes/food/views/turkey-cobb-burger-376002 (may not work)