- 4
Ingredients
- TURKEY BURGERS:
- Ingredients
- 1 1/2 lbs. ground turkey
- 2 –3 tbsp. grated onion
- 2 tbsp. chopped fresh chives
- 2 tbsp. chopped flat-leaf parsley
- 2 tbsp. dijon mustard
- 1 tbsp. worcestershire sauce
- 1 tbsp. poultry seasoning
- 1/4 cup EVOO
- PORTOBELLOS:
- 4 large portobello mushrooms, sliced on an angle 1/4 inch thick
- 1 large shallot, sliced
- 2 tbsp. chopped fresh thyme
- Salt and pepper
- 1/3 cup dry sherry or marsala
- Softened butter
- 8 slices pullman or sourdough bread
- 8 slices jarlsberg or emmentaler cheese
Preparation
Step 1
Directions:
Make the turkey burgers: In a bowl, combine all of the ingredients except the EVOO. Form into 4 thin patties. In a skillet, heat 1 tbsp. EVOO. Add the patties and cook, turning once, for 8 to 10 minutes.
Make the portobellos: In another skillet, heat the remaining 3 tbsp. EVOO over medium-high heat. Add the mushrooms and brown for 10 minutes. Add the shallot, thyme, salt and pepper; cook to soften, 5 to 8 minutes. Deglaze with the sherry.
Wipe out a skillet and place over medium-high heat. Spread the butter on 1 side of each bread slice. Layer each of 4 bread slices, buttered side out, with 1 cheese slice, a burger, some mushrooms, another cheese slice and another bread slice, buttered side out. Fry the melts in the skillet over medium heat until golden