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Turkey Caramelized Onion Patty Melt
Andre Lewis

Turkey Caramelized Onion Patty Melt

Turkey needs help from onions, Worcestershire and two cheeses to taste at home on rye. Make the patties thin but handle them gently; compact turkey turns firm faster than beef. Cooking to 165°F is nonnegotiable, and the juicy onions keep the finished melt from eating dry.
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Prep Time 22 minutes
Cook Time 48 minutes
Total Time 1 hour 10 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 tbsp unsalted butter divided
  • 2 yellow onions thinly sliced
  • 1/2 tsp kosher salt divided
  • 12 oz ground turkey
  • 1 tsp Worcestershire sauce
  • 1/2 tsp black pepper
  • 4 slices rye bread
  • 2 slices Swiss cheese
  • 2 slices American cheese

Method
 

  1. Cook the onions in 1 tablespoon butter and 1/4 teaspoon salt over medium-low heat for 35 to 40 minutes until deep brown.
  2. Mix the turkey lightly with Worcestershire, remaining salt and pepper and shape two thin oval patties.
  3. Cook over medium heat for 4 to 5 minutes per side until browned and 165°F inside.
  4. Layer Swiss, turkey, onions and American between rye and butter the outside faces.
  5. Griddle over medium-low heat until the bread is crisp and cheese melts, 3 to 4 minutes per side.