Turkey Burger Patty Melts

Ingredients

• Himalayan Pink Salt

  Kirkland Signature

  5g

• Bread crumbs

  Dry, grated, plain

  108g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Sage

  Spices, ground

  2g

• Thyme

  Spices, dried

  3g

• Pepper

  Spices, white

  1 tsp, ground or 2g

• Mushrooms

  Oyster, raw

  1 cup sliced or 86g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Onions

  Raw

  110g

• Onions

  Raw

  110g

• Rye bread

  Reduced-calorie

  800g

• Gruyere

  Whole Foods Market

  800g

• Pure Almond Almondmilk

  Unsweetened Vanilla - Silk

  80g

• Vital farms pasture raise butter

  sea salted

  7 servings or 98g

• Turkey Burgers, Original

  Jennie-O

  454g

Directions

1. In a large bowl, add the panko, almond milk, egg, sage, thyme and salt and pepper. Combine and let sit for a few minutes. Add in the turkey and combine well. Place burgers on a parchment paper lined sheet pan and refrigerate for 20-30 minutes.
2. While burgers are resting, in a large saute pan, heat 1/4 of the butter up. Add onions and saute 15 to 20 minutes or until nicely caramelized. Set aside, but keep warm.
3. In the same pan as the onions sauteed, add 1/4 of butter and the mushrooms and saute 6-8 minutes over medium high heat until softened. Set aside, but keep warm.
4. Heat a griddle or cast iron skillet to medium high heat, add 1/4 butter and spread evenly. Add in the turkey burgers and cook for 4 to 5 minutes per side. Remove from heat, cover and keep warm.
5. Butter the rye bread and add to the pan, place the gruyere on bread, then place the turkey burgers on the cheese, pile with onions and the other piece of rye, repeat for all four burgers. After 2 to 3 minutes, turn sandwich over carefully and brown on other side. Remove to cutting board and cut on the diagonal.

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