Turkey Patty Melt

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Best. Turkey. Burger. Ever. I also used a left over burger the next day with sauerkraut instead of the onions. So good.

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Simply awesome! I like these turkey burgers better than beef burgers.

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We love Jeff Mauro, but my 4 just didn't think this was fab. The Turkey patty itself was delicious, but I would never use plain swiss again--really needs a cheese with more flavor. Was a bit on the dry side overall, but maybe would have been better if we'd added sliced tomato & lettuce & a sauce of some type. The onions were definitely delicious!

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Ground Turkey, because of how lean it can be, is really a flavor carrier. A protein that tastes like whatever else you add to it. I've always treated turkey patties like my hamburger patties and thrown them on the grill. The results were often mixed; either soft and falling apart or hockey puck hard.

I'd never thought of adding the ricotta to keep the meat moist the way mauro does here. It's an absolute hit. I added two teaspoons of kosher salt to the 1 1/4lb. meat (recipe doesn't specify because the soy and worcester have loads of salt. The sage was an excellent touch. The co-star of this dish was the caramelized onions that I made a day earlier (took about 45 minutes all together. I didn't have Sherry so I used Port. The Port and Thyme made the onions super savory and absolutely delicious

Thanks Mauro this ones a keeper

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Turkey burgers can be pretty blah and dry, especially when you use 99% lean ground breast as I always do. This is an unbelievably moist burger, really the best I've ever made! I changed things up a bit by adding a chopped large portobello mushroom cap because it was sitting in my fridge ready to go south. I used some blah swiss cheese along with some grated smoked gouda for a little extra flavor. I grilled the burger and bread on my Weber gas grill, pure perfection. DO NOT SKIP the carmelized onions in this recipe simply because they take an hour, they are a key component of this amazing burger!

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The burgers were super fast to put together. After making them into patties, I let them sit in the fridge while the onions cooked so that they would firm up before cooking. My countertop grill died recently so I gave the burgers a sear in a frying pan then let them finish cooking in the oven. Even though I bought 93% lean turkey, the burgers still let off a lot of juice and shrunk considerably. They were super tasty though. The sage really added a lot of flavor. The onions did take a very long time but they were simple to make. I didn't have any sherry so I used marsala instead. That, with the fresh thyme, gave them a terrific flavor. I substituted goat cheese for the swiss since I had some left over from one of Jeff's sandwiches from the previous weeks' show. I did not make these into a sandwich - I know... that's the idea of the show - but we are trying to watch our carbs. Definitely will make again.

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These were SO good. Made for my husband, when I told him they were Turkey he didn't believe me. Onions are worth the time. Also made the garlic fries, best garlic fries I've ever had!!

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This was our first time making turkey burgers. They tasted very good and I was surprised on how much my husband liked them. I do not know what I did wrong, but they did not stay together well.

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very easy. The turkey was very moist. it had great flavors. The onions were a good sweet touch.

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These turkey patty melts are flavorful! Moist, juicy, just all around good! The carmelized onions took forever, but worth it. I have found that turkey "burgers" are lifeless and boring but these lived up to the Sandwich King's hype. A must try!