Have you ever had a patty melt before? It is typically made from a beef patty and is like a mix between a burger and a grilled cheese since it uses sliced bread rather than traditional burger buns. I’ve been making variations of this recipe for turkey burgers for years, and this patty melt version is now our very favorite. The turkey stays nice and moist, and the tart sweetness of the the jam plays so well with the sharp cheese and whole grain mustard. It is quick to make, and I always double the turkey patty ingredients to freeze half for later.
Turkey & White Cheddar Patty Melts
Prep time
Cook time
Total time
Serves: 4-6
Ingredients
- Olive oil
- 1 small onion, diced
- 1 teaspoon fresh minced sage
- 1 teaspoon fresh minced rosemary
- 1 pound lean ground turkey
- 1 large egg
- 2 tablespoons greek yogurt
- ¼ cup panko bread crumbs
- Salt and freshly ground black pepper
- 4 slices sharp white cheddar
- Whole grain mustard
- Blackberry jam
- Multigrain bread (8-12 slices depending on size of burger patties made)
Instructions
- In a saucepan, heat about 1 tablespoon olive oil over medium heat, enough to lightly coat the bottom of the pan. Add onions and cook until softened and nearly translucent, about 5-7 minutes. Add in sage and rosemary and cook for another minute until fragrant. Remove from heat and set aside to cool.
- In a large mixing bowl, combine ground turkey, egg, yogurt, breadcrumbs, and cooled onion mixture. Season with salt and pepper and stir until just combined. Form into 4-6 patties (depending on the size patty you want, I tend to make ours a little bit smaller and thinner for our kids). Layer patties between wax paper and freeze for about 10 minutes (this step isn't necessary, but helps patties keep their shape a little bit better if you have time for it). Patties can also be frozen at this point for later use.
- In the pan you cooked the onions in, add a little more olive oil to lightly coat the bottom of a pan and heat over medium to medium-high heat. Cook patties, about 4 minutes or so each side, until browned and cooked through completely. Top with a slice white cheddar, then move patties to a plate and cover with foil. Keep the pan on medium heat to toast bread in.
- Spread half of the slices of artisan bread with a layer of whole grain mustard, and the other half with a thin layer of blackberry jam. Lay the bread down, spread side up, in your heated pan and cook until toasted. Add patties to the slices with the jam, then top with the slices that have the mustard. Cook for another minute until cheese is melty and gooey.
Notes
If freezing patties, freeze between layers of wax paper and store in a freezer-safe, air tight container for up to 3 months.
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