Double-High Turkey & Portobello Patty Melts

Photo by Tufgrlz B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    pounds ground turkey

  • 2 - 3

    tablespoons grated onion

  • 2

    tablespoons chopped fresh chives

  • 2

    tablespoons chopped flat-leaf parsley

  • 2

    tablespoons dijon mustard

  • 1

    tablespoon worcestershire sauce

  • 1

    tablespoon poultry seasoning

  • 1/4

    cup EVOO

  • 4

    large portobello mushrooms, sliced on an angle 1/4-inch thick

  • 1

    large shallot, sliced

  • 2

    chopped fresh thyme

  • Salt and pepper

  • 1/3

    cup dry sherry or marsala

  • Softened butter

  • 8

    pullman or sourdough bread

  • 8

    slices jarlsberg or emmentaler cheese

Directions

1.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. 2.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. 3.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.

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