For the onions

Cut onions in half, then slice in half rings.  Heat butter in a skillet, then add onions and cook, stirring occasionally.  After 10 minutes, sprinkle on salt and brown sugar.  Continue to cook for up to 30-45 minutes, adding water a tsp at a time if necessary to keep them from drying out.  Finished onions will look golden, transparent, and will taste sweet.  This can be done up to a week in advance if they are refrigerated.

For the Worcestershire Aioli

In a small mixing bowl, add mayo, Woo Woo Sauce, and Grilling Shake.  Stir and set aside.  May be done 2 days in advance if refrigerated.

For the Turkey melt-

Add all ingredients to a bowl and mix thoroughly.  Form into 4 balls, roll tightly, then hand press out into a burger shape.

Heat a griddle or cast iron skillet to medium high.  Add just a dash of high heat oil, such as canola or grapeseed oil.  Place patties on skillet and press down to form about 1/2″ to 3/4″ thick patties.  Sear 3-4 minutes, then flip over.  Remove when they reach 165 degrees.

Wipe out skillet, add 2 TBS salted butter, then place down toast slices 4 at a time.  put a slice of cheese on each piece of bread, add approximately 1/4 cup of onions to two of the slices, and a TBS of the aioli to the other two slices.  Place patties on the slices with onions, then put the slices with aioli on them on top of them.  Press a bit with a spatula.  Cook until both sides are toasted, turning when necessary.  Remove and repeat for remaining  patties and toast.  Serve