French Onion Turkey Burgers

Two classic comfort foods come together to make the best turkey burger you will ever taste.

 I am finally beginning to realize that eating healthy doesn’t mean you have to give up the flavor.  Case in point – healthy turkey burgers that taste just like a bowl of comforting French Onion soup. These burgers are amazing. Turkey burgers can be really dry, but the caramelized onion and Gruyère cheese keep these really moist and flavorful. Caramelizing the onions is a bit time-consuming – 45 -60 minutes, but I think it is well worth the effort.

French Onion Turkey Burgers
recipe source: A Vintage Kitchen

  • 3 large yellow onions, sliced thinly
  • 2 Tbsp. olive oil
  • 1 tsp. fresh thyme leaves
  • 1 oz. Cognac
  • 1 lb. extra lean ground turkey
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. Dijon mustard
  • about 1 cup grated Gruyère cheese, divided
  • salt and pepper, to taste
  • 4 burger buns


  1. Heat olive oil in a large pan over medium-low heat. Add the onions, thyme and a pinch of salt and pepper. Cook the onions until softened and deep brown in color, this will take about 45 – 60 minutes. I cover with a lid for the first half of the cooking. Don’t go too far away, this will need to be stirred every few minutes, especially toward the end of the cooking process. Deglaze the pan with the Cognac, cook until liquid is evaporated. Let cool.
  2. Preheat oven to 400 F. Combine turkey, cooled onions, Dijon, Worcestershire, 1/2 cup of Gruyère, salt and pepper. Form into 4 patties. Place on a baking sheet sprayed with cooking spray.
  3. Bake until cooked through and the temperature is 165 F in center, about 20 minutes, flip once during cooking. Sprinkle the remaining 1/2 cup of Gruyère over the split buns. Heat in oven until the cheese is melted.












Spaghetti Carbonara with Roasted Cauliflower

Spaghetti  Carbonara is a classic pasta dish that requires only a few basic ingredients, comes together in minutes, and is so wonderfully sinful it should be illegal.



There are only a few ingredients needed for this amazing pasta dish – pasta, eggs, cured pork such as bacon or pancetta, hard aged cheese such as Parmesan or Pecorino and plenty of freshly cracked black pepper. This dish is so much more than the sum of its parts. Steaming hot pasta is tossed with raw eggs and grated cheese, resulting in a luxuriously creamy sauce without the addition of any cream. I just love roasted cauliflower and I thought it would work beautifully in this dish. I also replaced the Parmesan with an aged Asiago cheese as that is what I had on hand.

Spaghetti Carbonara with Roasted Cauliflower
Recipe source: A Vintage Kitchen

Serves 2


  • 1/2 medium head cauliflower, cut into florets
  • olive oil
  • 3 slices thick-cut bacon, chopped
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 2 eggs
  • 1/2 cup freshly grated Parmesan, plus more for garnishing
  • 1/2 lb. spaghetti
  • freshly ground black pepper
Preheat oven to 375 F. Toss cauliflower with olive oil. Season with salt and pepper. Spread on baking sheet. Roast until golden brown – about 25 minutes. In a large pot of boiling water, cook pasta until al dente. Drain, reserving about 1 cup of the starchy pasta water. Meanwhile, cook bacon until crisp. Remove bacon with slotted spoon and cook onion in the drippings until softened. Add garlic and cook 1 or 2 minutes more. In a small bowl whisk eggs, Parmesan and a splash of the pasta water. Off the heat toss the pasta with the egg mixture, tossing together until the sauce is creamy. Add the cauliflower, bacon/onion mixture and lots of freshly ground black pepper. Arrange on serving bowls and garnish with freshly grated Parmesan cheese.