Turkey Patty Melts with Sour Cream, Herbs & Melted Leeks
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Turkey Patty Melts with Sour Cream, Herbs & Melted Leeks

This is a burger my mother would love—not too heavy, served on toast with the sweet, mildly oniony flavor of leeks, and highlighted with lemon.

Ingredients

  • 2 tbsp. butter, plus softened butter for the bread

  • 2 large leeks, white and light-green parts only, halved lengthwise and sliced into 1/2-inch-thick half-moons

  • Salt

  • ½ cup chicken stock

  • 2 tsp. lemon zest plus juice of 1/2 lemon (about 2 tbsp.)

  • 1 ½ lb. ground turkey or chicken

  • Finely ground white or black pepper

  • ½ cup chopped mixed fresh herbs (such as chives, thyme, and parsley)

  • 2 tbsp. sour cream

  • 1 large clove garlic, grated

  • 1 tbsp. olive oil

  • 8 slices good-quality white or sourdough bread

  • ½ cup Dijon mustard

  • 4 slices Swiss cheese

  • 4 slices white American cheese

Preparation

  • Step 1

    In a medium skillet with a lid, melt 2 tbsp. butter over medium heat. Add the leeks. Cook, stirring occasionally, until softened, about 5 minutes; season with salt. Add the stock. Lower heat to medium-low. Cover and cook, stirring occasionally, until the leeks are very soft, about 10 minutes. Remove the lid and cook, stirring often, until only a little liquid remains, 1 to 2 minutes more. Add the lemon juice. Remove the melted leeks from heat.

  • Step 2

    In a medium bowl, season the turkey with salt and pepper. Mix in the herbs, sour cream, garlic, and lemon zest. Form into 4 thin patties (thinner in the centers for even cooking), not thicker than 1/2 inch.

  • Step 3

    Heat a griddle or large skillet over medium-high. Add the oil, one turn of the pan. Cook the patties until cooked through, turning once, 4 to 5 minutes per side. Wipe the skillet clean.

  • Step 4

    Lightly butter 1 side of each slice of bread. Place the bread on a work surface, buttered-side down. Spread 4 slices of bread with half the Dijon. Top with the Swiss cheese, patties, American cheese, and melted leeks. Spread the remaining bread with more Dijon and place on top, buttered-side facing out.

  • Step 5

    Heat the same pan over medium. Cook the patty melts until the bread is golden and the cheese is gooey, about 3 minutes per side. Cut each patty melt from corner to corner.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...