Double-High Turkey & Portobello Patty Melts

by Rachael Ray Show Staff 3:00 AM, January 25, 2012

Aired January 25, 2012

Serves 4
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

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.