Turkey Patty Melts

I’m a big fan of the Next Food Network Star and was really happy when Jeff Mauro won on Season 7. I record his show, Sandwich King, every week. When I saw this recipe on the show, I knew I had to try it. It definitely took a while to make (mainly because of the onions), but it was well worth the time and effort!

The onions were delicious. I didn’t have sherry in my pantry and almost skipped it. I am so glad I didn’t though! It added a great tang. The turkey patties also had great flavor and were moist (probably because of the ricotta). And the Swiss added the perfect amount of cheesy goodness! I left the mustard out and didn’t miss it at all. My husband really enjoyed this dish too.

Start with the onions…

Slice up 2 medium onions.

In a large skillet over medium-high heat, add 2 tablespoons each of butter and EVOO.

Once the butter has melted, add the onions and stir them up.

Season with s&p.

Cover, reduce the heat to medium-low, and cook until the onions soften, about 15 minutes.

While the onions cook, mince up some fresh thyme.

Once the onions are soft, remove the cover.

Let cook for about 1 hour, stirring occasionally, until the onions become caramelized and have a deep golden color.

Once caramelized, add 1/4 cup sherry to the onions.

Scrap up any bits from the bottom of the pan.

Add the thyme.

Season with some more s&p.

Remove from the heat and set aside.

Now you’re ready to make the turkey patties…

Start by placing 1 package of group turkey into a large bowl.

Add 1/2 cup ricotta cheese. (I used part skim ricotta.)

Pour in 2 teaspoons soy sauce.

Pour in 2 teaspoons Worcestershire sauce.

Mince up some fresh sage.

Add the sage to the turkey mixture.

Season with some s&p.

Mix the turkey mixture with your hands.
Roll into 6 balls.

Heat a griddle pan over medium-high heat and add some canola oil.

Flatten the turkey balls into patties, indenting in the middle just a bit.
Place the patties onto the griddle pan.

You should notice the juices from the turkey gathering in the indent you created in the center. This helps keep the patties moist. (I learned this from an episode of Kelsy’s Kitchen on Cooking Channel. She visited Bobby Flay at one of his Burger Palaces.)