¼ cup breadcrumbs
1 tablespoon Worcestershire sauce
½ teaspoon black pepper
2 pounds ground turkey
1 large red onion
Vegetable oil for grilling
1 teaspoon kosher salt
6 slices cheddar or Swiss cheese
6 potato rolls
2 avocados, roughly mashed
Miller Lite BBQ Sauce, for serving
Miller Lite Whole-Grain Mustard, for serving
¾ cup lightly packed arugula
1 to 2 tomatoes, sliced
1. Before you make the burgers, make sure the turkey is very cold. If you’re in a hurry, you can spread it in a single layer on a rimmed baking sheet and freeze for 10 or 15 minutes, just until it’s well chilled all the way through.
2. In a large bowl, combine the breadcrumbs, egg, Worcestershire sauce, and black pepper. Add the turkey and mix just to incorporate. Gently shape it into 6 even patties, just a little wider than the rolls, and press a shallow thumbprint into the center of each. Refrigerate on a plate until you’re ready to grill.
3. Prepare the grill with medium-high heat on one side and low heat on the other, and let it get warm for at least 5 minutes. Slice the onion across to cut it into rings, about ½-inch each; try to keep the layers together. Brush oil all over the burger patties and the onion; sprinkle the salt evenly over the patties.
4. Add the patties and the onions to the grill over high heat. Cover and cook for 4 to 5 minutes per side, until the patties are firm with good grill markings and the onions start to char on the edges.
5. Move the patties to low (or indirect) heat and top each one with a slice of cheese. Meanwhile, split the rolls and toast over high heat for 20 to 30 seconds, until they are warm.
6. Spread the rolls with mashed avocado, Miller Lite BBQ Sauce, and Miller Lite Whole-Grain Mustard. Add the turkey burgers and top each one with a heap of arugula, a slice of tomato, and grilled onions. Serve immediately.
- To give your sliced tomato extra flavor, lightly drizzle with olive oil and season with salt and pepper when building your burger.
- In addition to toasting the inside halves of the rolls, flip them over on the grill so you get nice grill marks on the outside of each half.