Double Decker Turkey Patty Melt is a hearty twist on the classic patty melt, using lean turkey patties instead of traditional beef. This recipe layers juicy turkey patties between two slices of buttery, grilled bread, creating a savory, melt-in-your-mouth experience. The addition of melted cheese and sautéed onions adds rich flavor and texture to every bite.
Perfect for a comforting lunch or dinner, this sandwich offers a satisfying crunch with each bite, balanced by the tender turkey patty. The double decker format not only increases the flavor but makes for an impressive and filling meal. Whether you’re craving a classic patty melt or looking for a lighter option, this turkey version won’t disappoint.
Ideal for anyone looking to indulge without the guilt, this turkey patty melt is both flavorful and a healthier choice. The combination of turkey, cheese, and onions creates a mouthwatering dish that’s perfect for all occasions.
Double Decker Turkey Patty Melt Recipe
Ingredients
Zesty Mayo Sauce:
- 1/4 cup of mayonnaise
- A dash of pickle brine
- 1 to 1 1/2 tablespoons of sriracha
Tangy Pickle Topping:
- 1 large half-sour pickle finely chopped (yields about 1/2 cup)
- 1 tablespoon of whole grain mustard
Turkey Burger Patties:
- 1 3/4 pounds of ground turkey
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons of mayonnaise
- Canola oil for cooking
- 8 slices of American cheese
- 4 potato hamburger buns split
Instructions
- Spicy Mayo: In a small bowl, combine mayonnaise and pickle juice, whisking until smooth. Gradually add sriracha, tasting as you go, until you reach your preferred level of heat.
- Pickle Topping: Mix together chopped pickles and whole grain mustard in a bowl. Set aside for later use.
- Burger Patties: Place the ground meat in a large bowl, spreading it evenly across the bottom and slightly up the sides to ensure even seasoning. Generously season with salt and pepper, then mix in the mayonnaise.
- To check seasoning, shape a small portion of the meat into a mini patty. Heat a small skillet over medium heat with a touch of oil, sear the patty on both sides, allow it to cool slightly, and taste. Adjust the seasoning in the raw mixture if needed, repeating the test as necessary.
- Divide the meat into eight equal portions (about 3 ounces each), roll into balls, and gently flatten them to roughly ¾ inch thick and 2 to 3 inches wide. For more uniformity, you can press the meat into a round cookie cutter. Create a shallow indent in the center of each patty to prevent them from puffing up during cooking.
- Cooking: Preheat your oven to 375°F (190°C).
- Heat a large cast-iron skillet over high heat and add enough canola oil to lightly coat the bottom. Once the oil is lightly smoking, place the patties in the skillet in a single layer, leaving space between each (cook in batches if needed). Firmly press each patty down with a metal spatula to ensure even cooking. Sear undisturbed for 2 to 3 minutes, or until the edges are nicely browned. Flip the patties and top each with a slice of cheese. Cook for another 3 to 5 minutes, or until done to your liking.
- Assembly: Toast the buns in the preheated oven for 3 to 5 minutes, or until lightly golden. On each bottom bun, spoon a dollop of spicy mayo without spreading. Add a burger patty, a spoonful of the pickle mix, another layer of mayo, and a second patty. Finish with more pickle mixture, another touch of spicy mayo, and the top bun. Serve hot and enjoy!
