Ingredients (11)
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 2 small yellow onions, halved and thinly sliced
- Kosher salt
- 1 1/3 pounds ground dark-meat turkey
- 2 tablespoons finely chopped yellow onion
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- Freshly ground black pepper
- Cooking spray
- 8 slices rye bread
- 8 slices Swiss-style cheese, preferably Gruyère or Comté
Nutritional Information
- Calories640
- Fat41.84g
- Saturated fat20.41g
- Trans fat0.56g
- Carbs13.29g
- Fiber1.86g
- Sugar3.02g
- Protein51.4g
- Cholesterol200.99mg
- Sodium742.26mg
- Nutritional Analysis per serving (4 servings) Powered by
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Standard patty melts—burger–grilled cheese hybrids, with caramelized onions and Swiss-style cheese on rye—are one of the glories of the American diner. With this recipe we respect tradition but lighten up a bit, subbing a moist, flavorful dark-meat turkey burger for the beef. Feel free to gild the lily by adding Thousand Island or Russian dressing to the bread before cooking. An accompanying pile of crispy french fries will take things all the way to the diner.
Tips for Burgers and Ground Turkey
Tip
How to Freeze Burgers
Place patties in a single layer or stack and separate layers with non-greased freezer paper. Insert carefully into a freezer bag, lay flat in the freezer (if you have the room), and consume within three months.
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Next: How to Thaw Burgers
Tip
How to Thaw Burgers
Do not thaw the patties at room temperature. Instead, stick the patties in the refrigerator and wait until they are at least partially thawed. You can grill partially frozen patties, but it may take longer for the centers to finish. This could also result in an unevenly cooked burger.
Read More
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Next: How to Store Burgers
Tip
How to Store Burgers
Store hamburger patties the same way you’d store ground beef. Either keep the meat in its original container or wrap in saran wrap and insert into a plastic bag. The meat should stay fresh for one to two days.
Read More
3 of 6
Next: How to Store Ground Turkey
Tip
How to Store Ground Turkey
Store raw ground turkey in its original container (or one that’s air-tight) for up to three days before cooking or freezing.
Read More
4 of 6
Next: How to Freeze Ground Turkey
Tip
How to Freeze Ground Turkey
While you can certainly overwrap the turkey in its original packaging, the best method is to remove it, place it in a freezer bag, and eliminate as much of the air as possible before placing it in your freezer. Frozen ground turkey can last up to four months if freezer burn is not present.
Read More
5 of 6
Next: How to Thaw Ground Turkey
Tip
How to Thaw Ground Turkey
Ground turkey can be thawed in the microwave or in a bowl of cold water (while still in the freezer bag), but must be cooked immediately. Ground turkey thawed in the fridge will have up to two days before it must be cooked and consumed.
Read More
6 of 6
Next: How to Freeze Burgers
Instructions
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1Melt 2 tablespoons of the butter in a large frying pan over medium heat. Add the onion slices and a pinch of salt and cook, stirring occasionally, until the onions are evenly golden brown and tender, about 20 minutes.
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2In a medium bowl, combine the turkey, chopped onion, Worcestershire sauce, and mustard. Season with salt and pepper.
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Use your hands to gently combine. Divide the meat into 4 equal portions. Shape each portion into an even 1/2-inch-thick patty. Using your thumb, make a shallow indentation in the center of each patty (this helps them cook evenly). Transfer the patties to a plate and set aside. -
3Set a grill pan over medium-high heat. When it’s hot, spray with cooking spray. Use a metal spatula to transfer the turkey patties to the pan and cook, undisturbed (don’t be tempted to press down with the spatula!), until grill marks appear on the bottom, about 5 to 6 minutes. Flip the patties and continue cooking until they’re cooked through and an instant-read thermometer registers 165°F, about 6 minutes more.
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4Spread the remaining 2 tablespoons of butter on one side of each bread slice. Arrange the slices buttered-side down on a work surface. To each, add a slice of cheese, a turkey patty, a quarter of the caramelized onions, a second slice of cheese, and a second slice of bread, buttered-side up.
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5Place a large two-burner griddle or large frying pan over medium heat until a drop of water sizzles and immediately disappears on the surface, about 3 minutes. Place 2 of the sandwiches on the grill or in the pan and cook until the bottom slices of cheese start to melt and the bread is golden brown, about 3 to 4 minutes. Flip and cook until the other side is golden brown and all of the cheese has melted, about 3 to 4 minutes more. Remove to a serving plate and repeat with the remaining 2 patty melts. Serve immediately.
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Use your hands to gently combine. Divide the meat into 4 equal portions. Shape each portion into an even 1/2-inch-thick patty. Using your thumb, make a shallow indentation in the center of each patty (this helps them cook evenly). Transfer the patties to a plate and set aside.
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