Turkey burgers are rarely good in my experience, but this take on a Bobby Flay recipe was pretty killer. Everything is done on the grill of course, and the flavors in the grilled onion relish add a solid punch to the indulgent meltiness of the emmanthaler cheese and grilled rye bread both soaked in suprisingly yummy turkey burger juices. Read on for the recipe! 

Ingredients:

• 1 sweet onion
• 1 Tablespoon balsamic vinegar
• 5 Tablespoons olive oil (used in 1 Tablespoon increments)
• 2 teaspoons dijon mustard
• 1 teaspoon fresh thyme
• 1 lb ground turkey
• 4 slices emmanthaler swiss cheese
• 4 slices rye bread
• Kosher salt and fresh ground pepper to taste

Process:

• Prepare a hot grill with coals banked to one side (or one burner on low) 
• Cut the but ends off of the onion, and slice the remaining segment into 1-inch thick rings (keeping rings intact)
• Coat both sides in 1 Tablespoon olive oil and a few pinches of salt and pepper
• Grill over high heat for 3-4 minutes per side, or until nicely charred and starting to tenderize
• Meanwhile whisk together 1 Tablespoon olive oil, the balsamic vinger, dijon mustard, and fresh thyme
• After 6-8 minutes on the grill, remove the onions and chop coarsley
• To make the onion relish, combine the onions with the vinegar mixture and set aside
• Form two patties from the ground turkey about an inch thick, and in the oval-like shape and size of the rye bread (you should have a little turkey left over... make a small burger for a snack later!)
• Drizzle with 1 Tablespoon olive oil and a few pinches of salt and pepper
• Grill the burgers over high heat for 4 minutes per side
• After 8 minutes, prepare the patty melts by placing a piece of cheese on a piece of rye bread, then add a quarter of the onion relish, then a cooked turkey patty, then another quarter of the onion relish, another piece of cheese, and another piece of rye bread. Repeat for the second sandwich. 
• Drizzle 1 Tablespoon of olive oil on the tops of each sandwich, and place on the grill oil side down, over a medium heat
• Press the sandwich down slightly with a spatula, and grill for 3-4 minutes or until golden brown with a little charring
• Drizzle the ungrilled tops of the sandwich with another Tablespoon of olive oil and flip the sandwiches over
• Press the sandwhich down slightly with a spatula, and grill for 3-4 minutes
• Remove from the grill, cut in half, and serve! 
• I made some sweet potato fries as a side, and also served up a couple dill pickles.
• Delicious!