Turkey Patty Melt Recipes

Steps:

• For the turkey patties: In a large bowl, combine the turkey, ricotta, sage, soy sauce, Worcestershire sauce, Dijon and sprinkle with some salt and pepper. Divide into 4 equal patties and press them into 1/4-inch-thin rounds.
• Heat a cast-iron griddle pan to medium-high heat.
• Add the canola oil and sear the patties on the first side until golden brown, 3 to 4 minutes. Flip and cook for another 3 to 4 minutes until cooked through.
• For the sandwich build: Place a slice of Swiss cheese on each piece of bread, then a turkey burger, followed by about 1/4 cup Caramelized Onions. Place the top piece of bread on and then butter each side of the sandwich.
• Griddle each side over medium heat until golden, 2 to 3 minutes on each side. If you have a metal bowl, cover the sandwiches so they steam a bit and the cheese will melt faster. Serve with good ol' yellow mustard if you like and a big pile of oven fries.
• Heat a large heavy-bottomed pot over medium-high heat. Add the butter and olive oil, let the butter mel,t and then add in the onions and toss to coat. Sprinkle with salt and pepper, and then cover the pot and lower the heat to medium-low.
• Let the onions sweat, steam and soften for 10 to 15 minutes. Uncover the pan and let the onions cook for about an hour, checking on the onions frequently and stirring.
• Once the onions are fully caramelized, and a deep golden color, add the sherry and scrape up any bits from the bottom of the pan. Stir in the thyme, season with salt and pepper and set aside.

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:

• For the spicy mayonnaise: Whisk together the mayonnaise and pickle juice in a small bowl. Add the sriracha, a little at a time, adding more to your taste.
• For the pickle mix: Stir together the chopped pickles and grainy mustard. Set aside.
• For the burgers: Put the meat in a large bowl and spread it all over the bottom and a little up the sides. This will help distribute the seasoning evenly throughout the meat. Sprinkle liberally with salt and pepper. Stir in the mayonnaise.
• Test the seasoning by taking a tiny piece of the meat mixture and forming it into a patty. Set a small skillet over medium heat, add a touch of oil and sear the patty on each side. Let cool slightly and taste. If it needs more salt and pepper, add it to the raw mixture. Repeat the test as needed.
• Divide the meat into 8 equal patties (3 ounces each) and roll each into a ball. Place the balls on a clean surface and use the palm of your hand to gently flatten to 3/4-inch thick and 2 to 3 inches in diameter. Alternatively, use a round cookie cutter to mold the burgers into uniform "rounds" by pressing the meat into the mold and making the burgers one by one. Make an indent in the middle of each patty (as the meat cooks the center of the patty will puff up; this will keep the thickness even).
• Preheat the oven to 375 degrees F.
• Heat a large cast-iron skillet over high heat and add just enough canola oil to coat the bottom. When the oil begins to smoke lightly, add the burgers in a single layer with space in between each, cooking in batches if needed. Press the patties down with a metal spatula so they are fairly thin and cook, undisturbed, until the edges brown, 2 to 3 minutes. Flip using a metal spatula and place a slice of cheese on top of each to melt as the burgers finish cooking. Cook to desired doneness, 3 to 5 minutes longer.
• Place the bun halves on a baking sheet and toast in the oven until light brown, 3 to 5 minutes. Place a dollop of spicy mayonnaise on the bottom halves but don't spread it around. Top with the hamburgers followed by pickle mix, more spicy mayo, and another hamburger. Finish with more pickle mix, spicy mayo and the top buns. Serve immediately.

Steps:

• Heat butter and oil in a Dutch oven. Add onions, season with salt and pepper, cook, stirring continually, for 3 minutes. Cover with a lid and allow onions to caramelize, stirring occasionally to prevent burning, about 20 minutes.
• Meanwhile, combine ground beef, garlic salt, and pepper in a bowl and mix thoroughly. Shape ground beef into 4 rectangular patties.
• Cook patties in a skillet over medium-high heat, flipping once, 3 to 4 minutes per side. Add a slice of Swiss cheese to each patty and top each with an equal amount of caramelized onions.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread 1 teaspoon butter over each slice of bread. Broil until lightly golden and toasted. Assemble patty melts and serve immediately.

Steps:

• Heat 1 tablespoon of the oil in a large cast iron skillet over medium heat.
• Add the onion, season with some salt and pepper, and cook until golden, about 7 minutes.
• Put in a bowl and set aside. Wipe out the skillet and add another tablespoon of oil.
• Season the turkey patties with salt and pepper, and cook in the remaining oil until well browned, about 3 minutes per side. Remove from the skillet. Wipe out the pan.
• Divide the onions among 4 bread slices, and top with a slice of cheese, a patty, another slice of cheese, and a slice of bread.
• Spread the top and bottom of the sandwiches with some butter.
• Heat the cast iron skillet over medium heat.
• Cook the sandwiches, in batches if needed, turning once, until lightly browned and the cheese melts, about 2 minutes per side.
• Halve the sandwiches and serve with cranberry sauce, if desired.

Steps:

• Heat 1 tablespoon of the oil in a large cast iron skillet over medium heat. Add the onion, season with some salt and pepper, and cook until golden, about 7 minutes. Put in a bowl and set aside. Wipe out the skillet and add another tablespoon of oil. Season the turkey patties with salt and pepper, and cook in the remaining oil until well browned, about 3 minutes per side. Remove from the skillet. Wipe out the pan.
• Divide the onions among 4 bread slices, and top with a slice of cheese, a patty, another slice of cheese, and a slice of bread. Spread the top and bottom of the sandwiches with some butter. Heat the cast iron skillet over medium heat. Cook the sandwiches, in batches if needed, turning once, until lightly browned and the cheese melts, about 2 minutes per side. Halve the sandwiches and serve with cranberry sauce, if desired.

Steps:

• For the Burgers:.
• Mix first 3 ingredients in a bowl.
• Form into patties on a plate.
• Cover with cling wrap and refridgerate for at least 2 hours.
• (this will keep the burgers from breaking apart on the grill).
• Grill onions for relish first:.
• Heat grill to high.
• Brush onions on both sides with oil and season with salt and pepper.
• Grill on each side for 3 to 4 minutes or until slightly charred and just cooked through.
• Whisk together vinegar, mustard, salt, pepper, and thyme in a medium bowl. Whisk in 1/4 cup of olive oil until emulsified. Add the onions and stir until combined.
• Let stand at room temperature until ready to use.
• Grilling turkey burgers:.
• With grill on high brush burgers with olive oil.
• Grill for 3 to 4 minutes per side for medium-well doneness (the burger will continue to cook when placed back on the grill in the next step).
• Turn grill down to medium.
• Place the bread on a flat surface.
• Top each slice with a slice of cheese and a few tablespoons of Grilled Onion Relish. Place a burger on top and then top the burger with the remaining slice of bread. Brush the top of the bread with the oil and place the burgers carefully on the grill, oiled side down, and press down slightly on the sandwich with a metal spatula.
• Grill for 1 to 2 minutes or until golden brown, then brush the top slice of bread with oil, flip over, press the top with the spatula and cook until that side is golden brown and the cheese has melted.
• Cut in half and serve.

Steps:

• Sauté onions until golden in 2 tablespoons butter until translucent and lightly golden.
• Remove from the pan.
• Form the meat patty so it will fit the bread.
• Grill to desired doneness.
• Butter bread on one side; put buttered side down on hot griddle, put 1 slice cheese followed by onions then cooked patty, followed by cheese.
• Butter one side of the other slice of bread and place on top buttered side out.
• Fry until bread is crisp but not burned (I have trouble with this part), turn over and do the same thing on the other side. Cheese should be well melted.
• Slice on the diagonal.

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.

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:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook onion and bell pepper in skillet 6 to 8 minutes, stirring frequently, until tender. Remove vegetables from skillet; keep warm.
• Mix turkey, chili sauce and garlic powder. Shape mixture into 4 patties, each 5 inches in diameter. Cook patties in skillet over medium heat 4 to 5 minutes on each side or until turkey is no longer pink in center.
• Top each patty with about 1/4 cup of the vegetables; sprinkle with 2 tablespoons of the cheese. Cover and cook 1 to 2 minutes or until cheese is melted. Spread 1 teaspoon mayonnaise on each slice toast. Top each with patty.

Steps:

• In a mixing bowl, combine turkey, onion powder, garlic powder, worcestershire and salt and pepper. Form into 4 4-inch patties.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 4 minutes on each side or until done.
• Heat oil in a medium skillet over medium-high heat. Add onion, salt, pepper, and mushrooms; sauté 3 minutes. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Stir in beer; cook 30 seconds or until thick. Remove from heat; keep warm.
• When patties are done, remove from large skillet. Wipe pan clean; heat over medium-high heat.
• Coat 1 side of each bread slice with cooking spray. Place 4 bread slices, coated sides down, in pan. Top each with 1 patty, 1 cheese slice, and one-fourth of mushroom mixture. Top with remaining bread slices; coat with cooking spray. Cook 2 minutes on each side or until browned.
• Serve with sweet potato fries or coleslaw.