Chicken Cobb Burger Turned Turkey

LaKi and I from the nest decided to start a cooking group, called Dinner Divas, with no restrictions, and no expectations, only that you try your best i guess. I picked the first recipe from Food Networks Bobby Flay I choose the Chicken Cobb Burger I made mine with ground turkey b/c that is what i had around the house and it was a little cheaper than the chicken. I have to say i think this is just about the best burger i have ever had. I couldn't get it to stack very well on the bun as you can see.

I think the vineg would be great on a salad, I Think i will make some just to have around. It Was Awsome. I hope you all have fun with this recipe and you make some good looking burgers.

For the burgers:
8 (1/2- thick) strips bacon
1 1/2 pounds ground chicken, 90 percent lean (I used ground turkey 93% lean)

2 tablespoons canola oil

Salt (I omitted)

Freshly ground black pepper

1/2 cup crumbled blue cheese

4 burger buns, split

1 large ripe beefsteak tomato, cut into 4 slices

1 ripe avocado, peeled, pitted and cut into 8 slices

For the vinaigrette:
2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice (used lemon juice from bottle)

1 teaspoon Dijon mustard (used spicey brown mustard, gave it a nice kick)

1 teaspoon Worcestershire sauce

1 clove garlic, finely chopped

1/4 teaspoon sugar

1/4 teaspoon kosher salt (omitted)

1/4 teaspoon freshly ground black pepper

3 tablespoons olive oil (canola oil)

1 cup finely shredded romaine lettuce

Directions:

For the burgers:

Heat the grill to medium.
Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high. (Brad said there was no way I was cooking bacon on the grill and making it into a greasy mess, so i cooked it on the stove in a pan)
Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.
Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.

For the vinaigrette:
Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.
Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.