A big ole pile of Jeff’sButter-Garlic Oven Fries with Herbs is an easy and tasty accompaniment to the patty melt.
| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 1/4 pounds ground turkey
- 1/2 cup whole milk ricotta
- 2 tablespoons minced fresh sage
- 2 teaspoons soy sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and freshly cracked black pepper
- Salt and freshly cracked black pepper
- 1 to 2 tablespoons canola oil
- 8 slices Swiss cheese
- 8 slices light rye
- Caramelized Onions, recipe follows
- 4 tablespoons salted butter, softened
- Yellow mustard, for serving
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 large, yellow onions, 1/4-inch slices
- Salt and freshly cracked black pepper
- Salt and freshly cracked black pepper
- 1/4 cup dry sherry
- 1 teaspoon finely chopped fresh thyme
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 824 |
| Total Fat | 61 g |
| Saturated Fat | 28 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 49 g |
| Cholesterol | 211 mg |
| Sodium | 940 mg |
Reviews
Flavors were delicious; however, the burgers completely fell apart when we cooked them. Not sure what we did wrong but it was just a mess of ground turkey pieces. Maybe I’ll try it with ground beef next time.
Delicious! I made the patties and the onions earlier in the day so putting together at dinner time was simple. Will definitely make again.
This is my “go to” turkey burger. It’s delicious. Have made many times. Wouldn’t change a thing.
A great burger! The onions cook down a lot so if you like lots of onions then add a few more to the pan!
Best. Turkey. Burger. Ever. I also used a left over burger the next day with sauerkraut instead of the onions. So good.
Simply awesome! I like these turkey burgers better than beef burgers.
We love Jeff Mauro, but my 4 just didn’t think this was fab. The Turkey patty itself was delicious, but I would never use plain swiss again–really needs a cheese with more flavor. Was a bit on the dry side overall, but maybe would have been better if we’d added sliced tomato & lettuce & a sauce of some type. The onions were definitely delicious!
Ground Turkey, because of how lean it can be, is really a flavor carrier. A protein that tastes like whatever else you add to it. I’ve always treated turkey patties like my hamburger patties and thrown them on the grill. The results were often mixed; either soft and falling apart or hockey puck hard.
I’d never thought of adding the ricotta to keep the meat moist the way mauro does here. It’s an absolute hit. I added two teaspoons of kosher salt to the 1 1/4lb. meat (recipe doesn’t specify because the soy and worcester have loads of salt. The sage was an excellent touch. The co-star of this dish was the caramelized onions that I made a day earlier (took about 45 minutes all together. I didn’t have Sherry so I used Port. The Port and Thyme made the onions super savory and absolutely delicious
Thanks Mauro this ones a keeper
Turkey burgers can be pretty blah and dry, especially when you use 99% lean ground breast as I always do. This is an unbelievably moist burger, really the best I’ve ever made! I changed things up a bit by adding a chopped large portobello mushroom cap because it was sitting in my fridge ready to go south. I used some blah swiss cheese along with some grated smoked gouda for a little extra flavor. I grilled the burger and bread on my Weber gas grill, pure perfection. DO NOT SKIP the carmelized onions in this recipe simply because they take an hour, they are a key component of this amazing burger!
The burgers were super fast to put together. After making them into patties, I let them sit in the fridge while the onions cooked so that they would firm up before cooking. My countertop grill died recently so I gave the burgers a sear in a frying pan then let them finish cooking in the oven. Even though I bought 93% lean turkey, the burgers still let off a lot of juice and shrunk considerably. They were super tasty though. The sage really added a lot of flavor. The onions did take a very long time but they were simple to make. I didn’t have any sherry so I used marsala instead. That, with the fresh thyme, gave them a terrific flavor. I substituted goat cheese for the swiss since I had some left over from one of Jeff’s sandwiches from the previous weeks’ show. I did not make these into a sandwich – I know… that’s the idea of the show – but we are trying to watch our carbs. Definitely will make again.