3 tablespoons grated onion (grate over the turkey to catch the juices)
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon Worcestershire sauce
1 1/2 teaspoons ground poultry seasoning, such as Bell’s (about 1/2 palmful)
Coarse salt and pepper
A drizzle of vegetable oil or extra virgin olive oil
1 1-pound package sauerkraut, rinsed and drained
8 slices marble rye or pumpernickel bread
4 tablespoons butter, softened
8 deli slices Emmenthaler cheese
8 deli slices sharp cheddar
Spicy brown mustard
In a small bowl, combine all of the dressing ingredients. Heat a griddle pan over medium-high heat.
Combine all of the patty ingredients except for the oil; form 4 patties. Drizzle the oil on the griddle, add the patties and cook, turning once, until cooked through, 8-10 minutes. Transfer to a plate.
Wipe the griddle. In a small saucepan, warm the sauerkraut over medium heat.
Lightly spread 1 side of each bread slice with the butter. With the buttered sides facing down, build the patty melts: Spread the dressing liberally on unbuttered side of 4 bread slices, then top each with two slices of Emmenthaler slices, an even layer of sauerkraut, a turkey patty and 2 cheddar slices.
Slather the mustard on the unbuttered sides of the 4 other slices and set in place.
Grill, turning once, until crisp on the outside and cheese is melted, 6-8 minutes.
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