NOTE: Caramelized onion jam will keep for at least 5 days refrigerated.
- Make the onion jam ahead of time (1-2 days or morning of) and have ready in the refrigerator.
- Heat the olive oil in a large pan until hot but not smoking over medium heat. Add the onions and cook for about 15-20 min. or until golden brown, stirring occasionally.
- Tie the parsley, thyme and rosemary together with kitchen twine and add to the onions. Cook for about 3 minutes, stirring occasionally until fragrant.
- Sprinkle the sugar over the onion but do not stir, reduce heat to low. Let the sugar melt without stirring, about 5 min.
- Increase the heat to high and let the mixture cook without stirring until amber-brown about 6-8 minutes. Don't let it burn.
- Add the vinegar and simmer for 5 minutes, stirring a few times until thick like jam. Remove the herb bundle. Season with salt. Let cool and refrigerate covered.
- Make the turkey burgers at least an hour before grilling.
- In a large mixing bowl add the turkey burger ingredients, turkey, olive oil, Worcestershire sauce, Dijon, garlic, onion, egg, breadcrumbs, salt and pepper. Don't overwork the meat.
- Form into four large 1/2 lb. burgers and refrigerate for 30-60 minutes prior to grilling.
- Brush with oil and heat a grill or grill pan on a medium-high BBQ (you can use a non-stick pan indoors too).
- Cook on the grill or grill pan for 7-10 min. per side, turning only once to an internal temperature of 160F.
- Add the brie cheese slices to the top of the burgers and heat to melt and let the burger cook to 165F. At this time quickly heat and grill the smoked turkey slices.
- Let the patties rest 10 minutes covered with foil.
- To build the burger, spread mayonnaise on the bottom brioche bun and add as much arugula as you would like.
- Top with the turkey burger, onion jam, yum yum pickles and grilled smoked turkey. Serve immediately.