Patty Melts

Photo by Tufgrlz B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup sour cream

  • 1/4

    cup ketchup

  • 2

    tablespoons dill pickle relish

  • 1

    tablespoon lemon juice

  • 1

    teaspoon hot sauce, such as Tabasco

  • salt and pepper

  • 1 1/4

    pounds ground dark and white meat turkey

  • 3

    tablespoons grated onion (grate over the turkey to catch the juices)

  • 2

    tablespoons finely chopped flat-leaf parsley

  • 1

    tablespoon worcestershire sauce

  • 1 1/2

    teaspoons ground poultry seasoning; such as Bell's (about 1/2 palmful)

  • coarse salt and pepper

  • a drizzle of vegetable oil or extra virgin olive oil

  • 1

    1 pound package sauerkraut, rinsed and drained

  • 8

    slice marbled rye or pumpernickel bread

  • 4

    tablespoons butter; softened

  • 8

    slice emmentaler

  • 8

    slice sharp cheddar

  • spicy brown mustard

Directions

1.In a small bowl, combine all of the dressing ingredients. 2.Heat a griddle pan over medium-high heat. Combine all of the patty ingredients except for the oil; form 4 patties. Drizzle the oil on the griddle, add the patties and cook; turning once, until cooked through, 8-10 minutes. Transfer to a plate. Wipe the griddle. 3.In a small saucepan, warm the sauerkraut over medium heat. 4.Lightly spread 1 side of each bread slice with the butter. With the buttered sides facing down, build the patty melts: Spread the dressing liberally on the unbuttered sides of 4 bread slices, then top each with 2 emmentaler slices, an even layer of sauerkraut, a turkey patty and 2 cheddar slices. Slather the mustard on the unbuttered sides of the other 4 bread slices and set in place. Griddle, turning once, until crisp on the outside ad the cheese is melted, 6-8 minutes.

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