Daytime Kitchen: Tangy Turkey Burgers

Chef Randall Spencer is back in the Daytime Kitchen with his secret BBQ sauce

ROANOKE – Chef Randall Spencer is back from Blue Ridge Mountain Catering to show us the secrets behind his "Tangy Turkey Burger"-- including a secret BBQ sauce recipe and fresh Onion Rings.


Tangy BBQ Sauce

2 tbsp Canola Oil
1 Spanish Onion, Chopped
1 cup Ketchup
2 tbsp. Ancho Chili Powder
1 tbsp. Smoked Paprika
1 tbsp. Dijon Mustard
1 tbsp. Red Wine Vinegar
1 tbsp. Worchestershire Sauce
1 Chipotle Chili in Adobo, chopped
2 tbsp. Dark Brown Sugar
1 tbsp. Honey
1 tbsp. Molasses
Salt & Pepper to taste

Tangy Turkey Burger

Pork Belly Slices, or Bacon
1.5 lb. Ground Turkey (90% lean)
2 tbsp. Canola Oil
1 cup, Seasoned Flour (Salt, Pepper, Cayenne Pepper)
1/2 cup, Buttermilk
1 each, Vadilia Onion, sliced into rings
1 quart, Peanut Oil
Sliced, Smoky Cheddar Cheese

-Place pork belly on a sheet pan and place in 350 degree oven for 8-10 minutes or until crisp

-Meanwhile, heat a cast-iron griddle or grill pan. Form the ground meat into 4 pattiest about 3/4 inch tick and make a depression in the centerof each one with your thumb. Brush the burgers with oil and season generously with salt and pepper. Cook over medium-high heat until browned on the bottom, about 5 minutes. Flip the burgers and cook for 3 minutes longer. Top each burger with a slice of cheese and tent with foil. Cook for 2 minutes longer, until the cheese is slightly melted and the burgers are done.

- In a medium saucepan, heat oil to 350 degrees. In a shallow bowl, combine the flour with caenne and season generously with salt and pepper. In another shallow bowl, whisk the buttermilk with a generous pinch each of salt and pepper.

- Working in batches, dredge the onion rings in the seasoned flour. Drop the rings in the buttermilk, allowing the excess to drip off, and then dredge again in the flour. Fry the rings until golden brown and crisp, about 2 minutes per batch. Drain on paper towels and season with salt.

- Place burger on bun and top with BBQ sauce and onion straws.