Turkey Club Burgers with Homemade Pretzel Buns to celebrate the first weekend of summer!

turkey club burger

Summer is for grilling, and since this is the first official weekend of the summer I wanted to share a recipe that you can throw on the grill.  I will try to find a way to grill anything, if it means I don’t have to use the stove.  My husband would be especially happy if I found a way to not use the oven during the summer, but I can’t give up baking just because it’s warm outside!  I’ll admit, the oven can heat up our house a whole five degrees or more sometimes, but isn’t a freshly baked loaf of bread or batch of cookies worth it?!  I’ll tell you what is also worth it – homemade pretzel buns for your burgers.  I used this recipe from King Arthur Flour, who is generally my go-to site for any yeast bread.  Their recipes rarely let me down! I am of the thinking that any sandwich is better on a pretzel roll, so when I saw this burger recipe, I decided that it could only taste better on a fresh-baked pretzel roll.

This burger recipe is adapted from Bobby Flay’s Burgers, Fries, and Shakes.  Makes 4, 8 oz burgers.

Turkey Club Burgers


  • For the burgers:
  • 8 strips bacon, cooked
  • 1 1/2 pounds ground turkey, 85 or 90 percent lean
  • Kosher Salt
  • Freshly ground black pepper
  • 1/2 cup crumbled blue cheese
  • 4 pretzel buns, or buns of your choice
  • 1 large ripe beefsteak tomato, sliced
  • 1 ripe avocado, sliced
  • Romaine or leaf lettuce, dressed (recipe below)
  • For the dressing:
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil


For the burgers:

Form the meat into 4 (8-ounce) burgers, and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through. 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 sliced tomato, avocado, 2 slices of bacon and some of the dressed lettuce. Cover each burger with the bun tops and serve.

For the dressing:

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.



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