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Patty Melt

Recipe courtesy of: 

Rachael Ray

Print Recipe

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For the Dressing:

  • 1 cup sour cream 
  • 1/2 cup ketchup 
  • 2 tablespoons dill pickle relish 
  • 1 tablespoon lemon juice 
  • 1 teaspoon hot sauce, such as Tabasco 
  • Salt and pepper 

For the Patties:

  • 1 1/4 ground dark-and-white meat turkey 
  • 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

Sandwich Toppings:

  • 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
  1. In a small bowl, combine all of the dressing ingredients. Heat a griddle pan over medium-high heat. 
  2. 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. 
  3. Wipe the griddle. In a small saucepan, warm the sauerkraut over medium heat. 
  4. 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. 
  5. Slather the mustard on the unbuttered sides of the 4 other slices and set in place. 
  6. Grill, turning once, until crisp on the outside and cheese is melted, 6-8 minutes.

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