Double-High Turkey & Portobello Patty Melts

By nurseliz

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

Details

Servings 4

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