Turkey Patty Melts

• porcijos: 4 servings
• bendras laikas: 1 hour 15 minutes

Ingredientai

1 shallot, chopped coarse (1/3 cup)

¼ cup panko bread crumb

½ teaspoon kosher salt

¼ teaspoon pepper

1 pound 93 percent lean ground turkey

¼ cup milk

2 tablespoons unsalted butter, melted and cooled

1 tablespoon Worcestershire sauce

1 pound onion, halved and sliced thin

½ cup water

1 tablespoon unsalted butter, divided

½ teaspoon kosher salt

¼ teaspoon pepper

Pinch baking soda

2 teaspoons balsamic vinegar

1 teaspoon brown sugar

8 slices hearty white sandwich bread

2 tablespoons Dijon mustard

12 slices pepper Jack cheese (4 ½ ounces), divided

Nurodymai

Note: We like the melty texture and subtle heat that pepper Jack brings to this sandwich but you can use any good melting cheese, like Swiss, Muenster, or American.

FOR THE TURKEY MIX: Process shallot, panko, salt, and pepper in food processor, scraping down sides as necessary, until shallot is finely ground, about 20 seconds. Add turkey, milk, butter, and Worcerstershire and pulse until just combined, 8 to 12 pulses. Transfer to bowl, cover, and refrigerate until ready to use. (Turkey mixture can be refrigerated for up to 2 days or frozen for up to 1 month).

FOR THE PATTY MELTS: Divide ground turkey mix into 4 equal portions. Shape each portion into thin patties that are ¼-inch larger than slices of bread. Place 2 patties in 12-inch nonstick skillet and cook over medium heat until spotty brown on bottom, about 3 minutes. Flip and cook, pressing down on patties frequently, until second side is lightly browned, about 2 minutes. Transfer to plate. Wipe out skillet and add remaining two patties. Repeat cooking process and transfer patties to plate, leaving fat in skillet.

Add onions, water, 1 tablespoon butter, salt, pepper, and baking soda and bring to simmer. Cover and cook for 8 minutes. Uncover and continue to cook, stirring occasionally until onions are well-browned, 7 to 10 minutes. Stir in vinegar and sugar.

While onions cook, arrange 4 slices of bread on cutting board. Spread 1½ teaspoons mustard on each slice. Top each slice with 1 ½ slices cheese, breaking up cheese as necessary to keep from hanging over edge. Arrange patties on top of cheese. Divide onions evenly over patties and top with remaining 6 slices cheese and remaining 4 slices bread.

In clean, dry skillet, melt 1 teaspoon butter over medium-low heat. Add 2 sandwiches and cook until bottoms are well-browned, 4 to 5 minutes, moving sandwiches as needed to ensure even browning. Flip, add 1 teaspoon butter, and continue to cook until second side is well-browned, 2 to 3 minutes. Remove sandwiches and repeat with remaining 2 teaspoons of butter and remaining sandwiches. Serve.

Mityba

• Kalorijos: 649
• Bendras Riebalų Kiekis: 35 g
• Sočiųjų Riebalų Kiekis: 17 g
• Nesotieji Riebalai: 10 g
• Transriebalai: 0 g
• Cholesterolis: 147 miligrams
• Natris: 953 miligrams
• Bendri Angliavandeniai: 41 g
• Bendras Cukraus Kiekis: 12 g
• Baltymai: 38 g