Open-Faced Buffalo Turkey Burgers - Savory Meal #3

I wasn't sure about this meal.  However, I have discovered it was good.  Next time, I might actually grill the burgers rather than cook in a skillet.  We don't care for blue cheese so I used shredded cheddar cheese.  We also omitted the French fried onions.  As with all of our recipes, please feel free to make substitutions.

Ingredients:

1 packet Sriracha Ranch Dip Mix, divided
2 Tbsp Avocado Oil or olive oil, divided
1 1/4 lbs ground turkey
1/2 c blue cheese crumbles, divided
6 pieces frozen 5-cheese Texas toast
1/3 c sour cream
1/3 c mayonnaise
French fried onions (optional)

Instructions:  Combine 1 Tbsp Sriracha Ranch Dip mix  and 1 Tbsp oil in a medium bowl; mix to combine.  Add turkey and 1/4 cup blue cheese crumbles and mix.  Form into 6 patties.  Prepare 5-cheese Texas toast according to package directions.  heat remaining 1 tbsp oil in large skillet over medium-high heat .  Add turkey patties; cook, turning once until internal temperature reaches 165 degrees, about 6-8 minutes.  Meanwhile, combine remaining Sriracha Ranch Dip mix, sour cream and mayonnaise.  Place turkey patties on Texas toast; top with Sriracha Ranch Dip and French fried onions, if desired.  Makes 6 servings.

Make Ahead & Freeze:  Assemble turkey patties and place in a gallon resealable freezer bag with a piece of  parchment or wax paper between patties.  Freeze.  Thaw and cook according to directions above.

Tip:  For added flavor, heat French fried onions in skillet for 2-3 minutes, or until golden brown and crispy.