Patty Melts

By Tufgrlz

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

Preparation

Step 1

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.