Turkey burger melts

  • Preparation Time15 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyEasy
100g Panko breadcrumbs
80ml milk
1 egg
1 tbsp sage
1 tbsp fresh thyme
1 tsp salt
1 tsp pepper, freshly cracked
450g minced turkey
110g butter, unsalted
4 tbsp olive oil
1 red onion, sliced
1 yellow onion, sliced
75g cremini mushrooms, sliced (optional)
1 tbsp rapeseed oil
8 slices rye bread
8 slices Gruyere cheese
Mustard and hot cherry peppers, to serve
1) Into a large bowl put the panko, milk, egg, sage, thyme and salt and pepper. Combine and leave to sit for a few minutes. Add in the turkey and combine well. Form into oblong patties the same size as the rye bread. Place on a greaseproof paper lined tray and refrigerate for 20-30 minutes.

2) Whilst the burgers are resting, in a large saute pan heat 55g of the butter and 1 tbsp of the olive oil. Add all the onions and saute for 15 to 20 minutes or until nicely caramelised. Set aside, but keep warm.

3) In the same pan in which the onions were sauteed, add 3 more tbsp of the olive oil and the mushrooms and saute for 6-8 minutes over a medium high heat until softened. Set aside, but keep warm.

4) Heat a griddle or cast iron skillet to a medium high heat, add the rapeseed oil and spread evenly. Put the turkey burgers on the griddle and cook for 4 to 5 minutes per side. Remove from the heat, cover and keep warm.

5) Butter the rye bread lightly and add to the pan, butter-side down. Place a slice of Gruyere on the bread, then place a turkey burger on the cheese, pile with onions and add the other piece of rye. Repeat for all four burgers.

6) After 2 to 3 minutes, turn the sandwich over carefully and brown on the other side. Remove to a cutting board and cut on the diagonal. Serve with mustard and hot cherry peppers.

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