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Ground turkey is hardly the stuff of flavor fireworks, but turkey sausage, preseasoned and ready to cook, tends to have great flavor right out of the package.
Ingredients
Summer Pickles
- ½ cup distilled white vinegar
- 1 medium zucchini, thinly sliced into rounds
- 1 small onion, thinly sliced into rings
Assembly
- Vegetable oil (for grill)
- 8 ounces bacon (about 8 slices)
- 1 pound spicy turkey sausage, casings removed if needed
- 4 ounces sharp cheddar, sliced (optional)
- Sliced tomato, sliced avocado, and lettuce (for serving)
Recipe Preparation
Summer Pickles
Stir vinegar, sugar, salt, and garlic in a medium bowl until sugar and salt are dissolved. Add zucchini and onion. Let sit until slightly softened, 10–15 minutes.
Do Ahead: Vegetables can be pickled 1 week ahead. Cover and chill.
Assembly
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grate. Grill bacon over indirect heat, moving around and turning as needed to minimize flare-ups (you can even briefly put it over direct heat to speed things up) until browned and crisp, 8–10 minutes. Transfer to a plate.
Shape turkey sausage into 4 patties. Grill over direct heat, moving to indirect heat if browning too quickly, until browned and cooked through, 6–8 minutes. Top patties with cheese if desired and cook until melted, about 1 minute.
Lightly toast buns while cheese is melting. Build burgers with buns, turkey patties, drained zucchini pickles, bacon, tomato, avocado, and lettuce.
