Chipotle-Bacon Turkey Burger

I gave my son a list of possible dinner options for tonight, and he chose (of course) the one burger on the list.  I was ok with the idea, but I was sure my husband would be a little annoyed. (he has had to try too many burgers, too recently)  I know burgers are inherently good, and this one was no exception.  We all totally dug it.  I was really pleased that, as far as burgers go, it was a bit, and only a bit, lighter.  Why?  It had turkey instead of beef, no mayo (ok in the coleslaw there was mayo) and no cheese.  I did use ground turkey instead of ground turkey breast; it was cheaper and my boys like dark meat better.  The only really "bad" ingredient was the bacon. The biggest problem was it was a Dagwood like sandwich.  It was huge and unwieldy to eat.  I think less meat next time; I even used slightly less meat than called for. The ketchup  was nice.  It had just enough heat but not overwhelmingly so.  And, the coleslaw gave it a nice crunch.  I am finding too many burgers I really like.  I guess I can't blame my son for loving burgers and wanting them all the time; I craved them when I was pregnant with him.

Chipotle-Bacon Turkey Burger

For the chipotle ketchup
1/4 c  ketchup
1 T  sauce from canned chipotles in adobo
For the burger
1    medium red onion
1 T  olive oil
1 t  red wine vinegar
1 1/2 lb ground turkey breast
2 t  soy sauce
1 t  anchovy paste or 1 minced anchovy fillet
1    large egg
1 1/2 t  kosher salt,plus more as needed
1/2 t  freshly ground black pepper plus more as needed
Vegetable oil,for oiling the grill
To assemble,:
4    kaiser rolls,sliced in half horizontally and toasted
8 sl cooked bacon
1 c  coleslaw
For the chipotle ketchup:
Place the ketchup and chipotle sauce in a small bowl and stir to
combine;   set aside.
For the burgers:
Slice the onion into 1/4-inch-thick rounds. Keeping the slices intact
in their concentric rings, place three-quarters of the rounds in a
shallow baking dish and drizzle with the olive oil and vinegar. Season
with salt and pepper and turn to coat in the oil and vinegar; set aside.
Finely chop the remaining rounds and place in a medium bowl (you
should have about 1/2 cup). Add the turkey, soy sauce, anchovy paste,
egg, and measured salt and pepper to the bowl and mix with your hands
until just evenly combined. Divide the mixture into 4 equal portions.
Shape each portion into an even 3/4-inch-thick patty, wetting your
hands with water as needed if the mixture is sticky. Transfer the
patties to a plate and refrigerate while you prepare the grill. Heat a
grill pan or outdoor grill to medium high (about 375F to 425F). When
the grill is ready, use tongs to rub the grate with several layers of
paper towels dipped in vegetable oil.
Using tongs, place the marinated onion rounds on the grill, close the
grill, and cook until seared and softened, flipping halfway through the
cooking time, about 8 minutes. Transfer to a plate and set aside.
Using a flat spatula, transfer the reserved turkey patties to the grill,
close the grill, and cook undisturbed (do not press down on the
patties) until grill marks appear on the bottom, about 5 to 6 minutes.
Using a clean spatula, flip the burgers, close the grill, and cook
until the patties are cooked through and an instant-read thermometer
registers 165F, about 6 minutes more. Remove to a clean plate and let
rest in a warm place or tent loosely with foil for 5 minutes.
To assemble:
Spread about 1 1/2 teaspoons of the chipotle ketchup on each top and
bottom roll (about 3 teaspoons per burger you will probably have some
ketchup leftover). Place 2 bacon slices on each bottom roll and top
with a turkey patty. Top each patty with a fourth of the grilled onions
and coleslaw and close with the roll tops. Serve immediately.