Melt the butter in a large, deep skillet over medium heat, and swirl in the olive oil. Add the onions to the pan and cook, stirring frequently, until slightly browned and softened, about 30 minutes. Season with salt and pepper and set aside.
In the meantime, combine turkey, eggs, mustard, paprika, dill, parsley, salt and pepper in a large bowl until well blended. Form the mixture into 6 large patties (about 8 ounces each).
Cook the burgers on the grill, or in a large nonstick pan, until cooked through, 4-6 minutes on each side. The internal temperature of the burgers should be 165°F when done. While the burgers are cooking, brush both sides generously with BIG BAY BBQ SAUCE. In the last minute of cooking, lay a slice of cheddar on top of each burger and let it melt.
While the burgers are cooking, split the buns and spread with butter. Lay on the grill, or under the broiler until slightly toasted.
In a bowl, combine mayonnaise, 2 Tbsp of the BIG BAY BBQ SAUCE and the pickle juice.
Spread some of the sauce on the bottom of each bun. Top with lettuce greens, a burger, some caramelized onions and sliced pickles.
.svg)
.svg)
.svg)
.png)
