| 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
Just finished eating and had to come write a recommendation for these patty melts. Didn’t have the herbs, and we used a light honey oat bread and different cheeses, but it was still delicious. The wife said they were amazing and definitely a must-add to the meal rotation. I really like caramelized onions, but it never occurred to me to combine onion types, and the red/yellow combo was really good. A really good recipe and worth a try.
So good! Turkey was moist and flavorful and the toppings were fantastic. Worth the effort to get the onions beautifully caramelized.
So, so good! I think everyone was pleasantly surprised this was turkey. I did substitute sourdough for rye bread since I’m not much of a rye fan.
I have never written a review, but use Food Network recipes as my go to. I without a doubt have to say this is the best thing I have ever made!!! My hubby, 15 and 20 year old scream YES!!! I did grate an onion into the meat, mostly because I can’t follow a recipe without adding a twist
Fantastic, even my fussy son who won’t eat turkey had seconds!!
This was so good! Perfect comfort food on this very chilly weeknight in Houston.
Just made the turkey burger melt.It was delious flavor very good and juicy. i normally grill everything but fried this 5 minutes on each side . bettery than any hamburger melt.
Very tasty, and a nice change from beef burgers. The family loved it.
Great flavor! I used fresh sage but didn’t have fresh thyme so substituted 1/2 tsp of dry ground thyme. Also used Muenster cheese and portabella mushrooms. Will certainly make again!
Wow, these were delicious. I served them to company and everyone raved about them. I was a little nervous about the amount of Sage, but it was fine. I wasn’t sure if it was supposed to be fresh or dried. I used dried and I think that was the right call. The turkey was moist and the rye bread and caramelized onions made the sandwich, Yum!