I know this may sound un-American, but I've never been much for turkey, even on Thanksgiving (although I highly recommend deep frying a turkey, if only just for the sheer thrill of it). The only exceptions so far seem to be turkey meatballs and turkey patties (which, when it comes down to it, are basically smushed turkey meatballs). Add some cheese, caramelized onions and toasty rye bread and I'm enjoying turkey. (Cue patriotic music ♪ ♫.)
TURKEY PATTY MELTS
Yield: 4 servings
Caramelized Onions:
2 tablespoons
unsalted butter
2 tablespoons olive
oil
3 large, yellow
onions, 1/4-inch slices
salt and freshly
cracked black pepper
1/4 cup dry sherry
1 teaspoon finely
chopped fresh thyme
Turkey Patties:
1 1/4 pounds ground
turkey
1/2 cup whole milk
ricotta
2 tablespoons minced
fresh sage
2 teaspoons soy
sauce
2 teaspoons
Worcestershire sauce
1 teaspoon Dijon
mustard
Salt and freshly
cracked black pepper
1 to 2 tablespoons
canola oil
8 slices Swiss
cheese
8 slices light rye
4 tablespoons salted
butter, softened
yellow mustard, for
serving
1. Caramelized Onions: Heat a large
heavy-bottomed pot over medium-high heat. Add the butter and olive oil, let the
butter mel,t and then add in the onions and toss to coat. Sprinkle with salt
and pepper, and then cover the pot and lower the heat to medium-low.
2. Let
the onions sweat, steam and soften for 10 to 15 minutes. Uncover the pan and
let the onions cook for about an hour, checking on the onions frequently and
stirring.
3. Once
the onions are fully caramelized, and a deep golden color, add the sherry and
scrape up any bits from the bottom of the pan. Stir in the thyme, season with
salt and pepper and set aside.
4. Turkey Patties: In a large bowl,
combine the turkey, ricotta, sage, soy sauce, Worcestershire sauce, Dijon and
sprinkle with some salt and pepper. Divide into 4 equal patties and press them
into 1/4-inch-thin rounds.
5. Heat
a cast-iron griddle pan to medium-high heat.
6. Add
the canola oil and sear the patties on the first side until golden brown, 3 to
4 minutes. Flip and cook for another 3 to 4 minutes until cooked through.
7. For the sandwich build: Place a slice
of Swiss cheese on each piece of bread, then a turkey burger, followed by about
1/4 cup caramelized onions. Place the top piece of bread on and then butter
each side of the sandwich.
8. Griddle
each side over medium heat until golden, 2 to 3 minutes on each side. If you
have a metal bowl, cover the sandwiches so they steam a bit and the cheese will
melt faster. Serve with good ol' yellow mustard.
from Jeff Mauro
raw onions |
adding sherry to caramelized onions |
adding thyme |
turkey patty ingredients |
mixed |
raw turkey patties |
cooking the turkey patties |
cooked turkey patties |
turkey patty on rye and swiss cheese |
adding caramelized onions |
buttering the bread |
grilling I did cover it with a metal bowl, but all the photos came out with a hideous reflection of me in them (and no, you can't see any). |
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