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Double-High Turkey & Portobello Patty Melts

Serves 4

Originally aired

INGREDIENTS
  • For the Turkey Burgers:
  • 1 1/2 pounds ground turkey
  • 2 to 3 tablespoons grated onion
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon poultry seasoning
  • 1/4 cup EVOO Extra Virgin Olive Oil, divided
  • For the Portobellos:
  • 4 large Portobello mushrooms, sliced 1/4-inch thick
  • 1 large shallot, sliced
  • 2 tablespoons chopped fresh thyme
  • Salt and pepper
  • 1/4 cup dry sherry or Marsala
  • Softened butter
  • 8 slices Pullman or soughdough bread
  • 8 slices Jarlsberg or Emmentaler cheese
PREPARATION

Make the turkey burgers: In a bowl, combine turkey, onion, chives, parsley, mustard, Worcestershire and poultry seasoning. Form into 4 thin patties. In a skillet, heat 1 tablespoon EVOO. Add the patties and cook, turning once, for 8-10 minutes.

Make the portobellos: In another skillet, heat the remaining 3 tablespoons EVOO over medium-high heat. Add the mushrooms and brown for 10 minutes. Add the shallot, thyme, salt and pepper; cook to soften, 5-10 minutes. Deglaze with sherry.

Wipe out the skillet and place over medium-high heat. Spread butter on 1 side of each bread slice. Layer each of 4 bread slices, buttered side down, with a cheese slice, a burger, some mushrooms, another cheese slice and another bread slice, buttered side up. Fry the melts in the skillet over medium heat until golden brown.

PRESENTATION
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