| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 pound ground turkey
- 1 cups Panko bread crumbs
- 1/3 cup milk
- 1 egg
- 1 tablespoon sage
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 1 teaspoon pepper, freshly cracked
- 1 cup cremini mushrooms, sliced (optional)
- 1 tablespoon olive oil
- 1/2 cup butter, unsalted
- 3 tablespoons canola oil
- 1 red onion, sliced
- 1 yellow onion, sliced
- 8 pieces rye bread
- 8 pieces Gruyere
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 984 |
| Total Fat | 68 g |
| Saturated Fat | 30 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 49 g |
| Cholesterol | 244 mg |
| Sodium | 922 mg |
Reviews
I tried this turkey burger it was very good,i will make this for my girls nite .
These are awesome. I followed the recipe to the letter and was rewarded with super-moist patties with a satisfyingly crisp crust. The mushrooms and onions just knocked it out of the park. This is a real keeper — it’s got all the flavor of a regular patty melt with a fraction of the grease.
FWIW, I made more patties than I wanted to cook right away, so I left a couple in the fridge and cooked them the next day. They came out just as good as the first batch, so this would be a good make-ahead dish.
didnt like the burgers at all i dont like the sage yuck lol it would have been good without the sage
Best turkey burgers I ever ate. I didn’t find them bland at all. I would make these again any day of the week and twice on Sunday.
My husband cringes every time I mention Turkey burgers. I knew a turkey burger by Guy would be a thumbs up for hubby but WOW! This is a home run and super tasty! Thanks Guy!
These were pretty good, didn’t use sage but I did use the Thyme(dried), they were really moist as well. My family are so use to eating beef that they will have to get use to the turkey taste.
I saw you cook this recipe on guys big bite
it lokes good
I’m not the most proficient cook, but every once in a while, I like to try something new. I’ve found this recipe to be simple, relatively fast, and delicious. I’ve now made it a number of times and it has been loved by all. It’s also great with some onion pepper relish.
The thyme and sage do not fit… it makes the patty taste more like unsatisfying meatloaf than a burger. Patty melts are one of my favorite meals, and I do like the idea of using turkey instead of the traditional beef – but this just tasted strange. Not like a patty melt. Leave out the spices and this would be a good turkey patty melt.
My girlfriend and I normally love Guy’s recipes. These tasted like Grandma’s bad thanksgiving on bread…