Turkey Mushroom Patty Melts Recipes

Steps:

• Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
• Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.

Steps:

• Heat a skillet over medium-high. Add mushrooms; season with salt and pepper. Cook, stirring, until tender, 5 minutes. Add 1 tablespoon oil and garlic; cook 1 minute. Let cool 10 minutes; transfer to a bowl and stir in turkey, 1 teaspoon salt, and 1/4 teaspoon pepper. Shape into four 1/2-inch-thick patties; refrigerate 20 minutes. Toss lettuce with dill, lemon juice, and 2 tablespoons oil; season.
• Brush bread slices on one side with oil and on other with mustard. Heat cleaned skillet over medium-high; swirl in remaining oil. Add burgers; cook, flipping once, about 3 minutes a side. Transfer to a plate; reduce heat to low. Add bread, oil-side down; top with cheese and burgers. Cover; cook until cheese melts, 3 minutes. Serve with salad, dill sprigs, and more mustard.

Steps:

• In a large bowl, add the panko, milk, egg, sage, thyme and salt and pepper. Combine and let sit for a few minutes. Add in the turkey and combine well. Form into oblong patties (same size as the rye bread) Place on a parchment paper lined sheet pan and refrigerate for 20-30 minutes.
• While burgers are resting, in a large saute pan, heat 1/4 cup of the butter and 1 Tablespoon canola oil. Add onions and saute 15 to 20 minutes or until nicely caramelized. Set aside, but keep warm.
• In the same pan as the onions sauteed, add 3 tablespoons canola oil and the mushrooms and saute 6-8 minutes over medium high heat until softened. Set aside, but keep warm.
• Heat a griddle or cast iron skillet to medium high heat, add 1 Tablespoon canola oil and spread evenly. Add in the turkey burgers and cook for 4 to 5 minutes per side. Remove from heat, cover and keep warm.
• Butter the rye bread and add to the pan, place the gruyere on bread, then place the turkey burgers on the cheese, pile with onions and the other piece of rye, repeat for all four burgers. After 2 to 3 minutes, turn sandwich over carefully and brown on other side. Remove to cutting board and cut on the diagonal. Serve with mustard and hot cherry peppers.

Steps:

• Mix together the ingredients from beef to bread crumbs-mix well and form into 4 patties.
• In a large skillet cook patties.
• Meanwhile- In a medium skillet melt butter over medium, medium high heat.
• Add onions and saute until light brown.
• Meanwhile- Toast bread and place on 4 plates.
• Place hot patty on toast, then swiss, then hot onions.
• Salt and pepper to taste.

Steps:

• Heat the olive oil in a large, heavy-bottomed saucepan on medium heat. Add the onions, stir briefly to coat with oil and cook without stirring for 10-12 minutes.
• Flip so that the onions on the bottom of the pot are now on top, and cook for another 10-12 minutes. Flip one more time, lower heat and allow onions to caramelized until completely brown, about 15 minutes, gently stirring occasionally. Remove from heat and set aside. These can be reheated before you put the burgers together.
• In a large bowl, mix ground beef, onion powder, salt and pepper until just combined. Do not over mix or your patties will be tough.
• Divide into four portions and form patties, configure to that the burger fits the bread. Make these right before you grill them, so they stay at room temperature.
• Preheat your grill, grill pan or cast-iron skillet to high heat and add burger patties. If using a grill, cover with the lid.
• Cook until the crust that forms on the bottom of the burger releases it from the pan or grate, about 2 minutes. Gently test, but don't flip it until it gets to this point. When burgers lift up easily, flip and cook on the other side for another 2-3 minutes for medium to medium rare, then transfer to a plate and allow to rest.
• Assemble the patty melts: spread both slices of bread for each sandwich with thousand island dressing, then add a patty, two slices of cheese and top with caramelized onions.
• Preheat a cast-iron skillet and melt half a tablespoon of butter for each sandwich. Drop a sandwich in, press down with a spatula and grill until golden brown, about 2-3 minutes. Flip and grill on the other side.
• Slice down the middle and serve with extra thousand island dressing on the side for dipping.