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Ground Turkey Patty Melts Recipe

Ground Turkey Patty Melts Recipe

I’ve always had a soft spot for a good patty melt—there’s something so comforting about that golden, toasty bread hugging a juicy patty.

When I started playing around with ground turkey instead of beef, I wasn’t sure it’d live up to the classic, but oh, you’re in for a treat with this one. It’s lighter, sure, but it's still packed with flavor that’ll make your taste buds sing.

You know those evenings when you want something hearty but not too fussy?

This turkey patty melt recipe is my go-to.

It’s quick enough to whip up after a long day, and I love how it feels indulgent without leaving you sluggish. Grab a skillet, and let’s get cooking—you’ll see what I mean.

I reckon this dish is one of those turkey patty meal ideas that sneaks its way into your regular rotation.

It’s got that homely vibe, and honestly, who can resist melty cheese and caramelized onions? I can’t, and I bet you won’t either.

Prep Time 15 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 40 mins
Cooking Temp: 375  F
Servings: 4
Description

Now, let’s talk about what makes this ground turkey patty melt so special.

I start with lean ground turkey—perfect if you’re after turkey patties that are healthy enough to feel good about—and mix in just the right spices to keep things lively.

You shape them into patties, and they cook up beautifully juicy, ready to nestle between rye bread with all the fixings.

What I adore here is how the onions get all soft and sweet in the pan—don’t rush them, because that’s where the magic happens.

Pair that with a good sharp cheddar, and you’ve got yourself a turkey burger patty melt that’s every bit as satisfying as the original.

It’s one of those ground turkey patties recipes that proves lighter doesn’t mean less tasty.

You can tweak this turkey patty melt recipe to suit your mood—swap the cheese or bread if you fancy. I’ve made it a dozen times, and it’s always a hit at my table.

Honestly, it’s the kind of meal that makes you wonder why you don’t cook with turkey more often—it’s that good.

Ingredients
    1 lb ground turkey (lean, but not too lean—93% works best)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large onion, thinly sliced
  • 2 tbsp unsalted butter, divided
  • 8 slices rye bread
  • 4 slices sharp cheddar cheese
  • 2 tbsp olive oil
  • A dollop of Dijon mustard or mayo for spreading (Optional)
Step-by-Step Instructions
  1. 1
    In a big bowl, mix your ground turkey with garlic powder, smoked paprika, salt, and pepper. I use my hands—it’s the best way to get everything combined. Shape into 4 flat turkey patties, about the size of your bread slices.
  2. 2
    Heat 1 tablespoon of olive oil in a skillet over medium heat. Pop the patties in and cook for 4-5 minutes on each side until they’re golden and cooked through (internal temp should hit 165°F). Set them aside on a plate.
  3. 3
    In the same skillet, melt 1 tablespoon of butter. Add your sliced onions and cook them low and slow for 10 minutes, stirring now and then, until they’re soft and golden. Scoop them out and keep them handy.
  4. 4
    Wipe the skillet clean if you like, then heat it back up over medium. Spread a little butter on one side of each bread slice. Lay 4 slices, butter-side down, in the skillet.
  5. 5
    Top each with a slice of cheddar, a turkey patty, a generous spoonful of onions, and another slice of bread, butter-side up. Cook for 3-4 minutes per side, pressing gently with a spatula, until the bread’s crisp and the cheese is oozing.
  6. 6
    Take them off the heat, let them rest for 5 minutes, then slice and serve. I sometimes add a smear of Dijon inside for a little kick—you do you.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 520kcal
% Daily Value *
Total Fat 28g44%
Saturated Fat 12g60%
Cholesterol 110mg37%
Sodium 780mg33%
Total Carbohydrate 34g12%
Dietary Fiber 4g16%
Sugars 5g
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use a decent ground turkey that’s not too lean, or your patties might dry out; I find 93% lean hits the sweet spot.

If you’re cooking for a crowd, you can double up the recipe, but don’t overcrowd the skillet—give those patties room to breathe.

And trust me, letting them rest after cooking keeps all that juiciness locked in, so don’t skip that step.

Read it online: https://recipeshubb.com/recipe/ground-turkey-patty-melts-recipe/