Blt Turkey Burger Clubs - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil (plus extra for drizzling)
5 slices smoky bacon
1 small leek
3/4 lb ground turkey breast
1 tablespoon McCormick's Montreal Brand steak seasoning
6 -8 soft sun-dried tomatoes, chopped
1 vine-ripe tomatoes, thinly sliced
salt
6 slices white bread
1/2 cup soft cheese spread with herbs (such as Alouette or Boursin)
1/4 cup cream or 1/4 cup half-and-half
black pepper
4 lettuce leaves (green leaf or bibb)

Preparation

Heat a nonstick skillet with a drizzle of oil over medium to med-high heat.
Chop one slice of bacon and add it to the pan.
While the bacon cooks, trim the tough green tops from the leek; halve the leek lengthwise, and thinly slice it into half-moons.
Place the slices in a colander and rinse vigorously with running water, separating the layers to release the grit.
Dry the leeks on a clean kitchen towel; and add them to the browned chopped bacon.
Wilt the leeks for 2-3 minutes; then transfer them and the bacon pieces to a plate to cool.
Return skillet to stove over low heat; add in 2 tablespoons oil.
Put turkey in a bowl; add in grill seasoning, sun-dried tomatoes, and cooled-to-handle leeks and bacon; mix well.
Form mixture into 2 very large patties no thicker than 1 inch (the patties will hang just off the sides of the bread once cooked).
Increase heat under oil; add in the patties; cook for 6 minutes on each side.
Heat a second skillet over med-high heat; add in the remaining bacon slices; cook bacon until crisp; transfer to paper-towel lined plate to drain.
Season sliced tomatoes with salt.
Place the sliced bread under the broiler; toast for 1 minute on each side.
In a food processor, combine the herbed cheese, cream, and pepper.
Build sandwiches: toasted bread slice, burger patty, herbed cheese sauce, bread, bacon, lettuce, tomatoes, herbed cheese sauce, and bread.