Turkey patty melts

This is a like a combination of a burger and a grilled cheese sandwich, and it's absolutely delicious.

Turkey patty melts. Credit: Mary Makes It Easy / Geoff George

• makes

  4

• prep

  10 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

• 85 g butter, divided
• 2 medium yellow onions
• Kosher salt
• Freshly ground black pepper
• 2 tsp sherry vinegar or lemon juice
• 500 g turkey mince (ground turkey)
• 3 tsp mayonnaise
• 1 garlic clove, minced
• 1 tsp Worcestershire sauce
• 1½ tbsp breadcrumbs
• 8 slices rye bread
• 2 cups (about 230 g) grated Gruyere or Swiss cheese

Instructions

1. Place a medium skillet over medium heat. Halve and thinly slice the onions and add to the pan along with 1½ tablespoons (about 21 g) of butter. Season with salt and pepper and cook for 5 minutes or until the onions soften slightly and pick up a little colour. Turn the heat down to medium-low and continue to cook for 15 to 20 minutes or until the onions are well-caramelised. If the onions start to catch at any point, just add a few tablespoons of water to deglaze the pan. When the onions are caramelised, stir in the vinegar or lemon juice and transfer the onions to a dish. Wipe out the pan and set aside.
2. Meanwhile, in a large bowl, combine the turkey, mayonnaise, garlic, Worcestershire sauce and breadcrumbs and season with ¼ teaspoon of pepper. Divide the mixture into 4 equal portions and form into patties roughly the same shape as the bread. Season the patties well with kosher salt.
3. Place the skillet back over medium heat and melt in 3 teaspoons (14 g) of butter. Add the patties into the pan and, using a spatula, squash them down slightly. This will ensure a good golden-brown crust on the patties and allow for a bit of shrinkage that, like with any ground meat patties, is sure to happen. Cook for 3 to 4 minutes per side or until golden and cooked through to 74°C (165°F). Set the patties aside and wipe out the pan.
4. To assemble the sandwiches, use the remaining butter to butter one side of the bread. Add half of the bread to the pan, butter-side down, and turn the heat down to medium-low. Divide over the cheese and onions and top each with a patty. Place a piece of bread butter-side up on top of each and cover the pan with a lid. Cook until golden on the first side and the cheese has melted then remove the lid, flip, and continue to cook until golden brown.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.