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Open-Faced Turkey Burger Melts with Swiss Cheese

Jamie Purviance

Fuel Type:

  • People

    Serves 4

  • Prep Time

    15 min.

  • Grilling Time

    8 to 10 min.

Ingredients
Instructions

the Ingredients

20151023095400 Row Poultry 36

Patties

  • 680 grams ground turkey (93% lean)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 teaspoons tomato paste
  • 1 teaspoon minced garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon dried sage (optional)
  • ¼ teaspoon freshly ground black pepper

Sauce

  • 3 tablespoons Dijon mustard
  • 3 tablespoons mayonnaise
  • 1½ teaspoon balsamic vinegar
 
  • 2 ciabatta rolls, each about 10 centimeters square
  • Extra-virgin olive oil
  • 4 slices Swiss cheese
  • 55 grams baby greens or watercress
  • 1 large tomato, cut into 8 slices
  • Kosher salt

Instructions

  • Prepare the grill for direct cooking over medium heat (180° to 230°C).
    Prepare the grill for cooking over medium heat (200°C).
  • Gently combine the patty ingredients. With wet hands, form four patties each about 10 centimeters square and 12 millimeters thick to fit the rolls. Refrigerate until ready to grill.

    Related Grill Skills

    Mincing Garlic
  • In a small bowl mix the sauce ingredients.
  • Cut each roll in half and brush the cut sides with oil.
  • Brush the cooking grates clean. Grill the patties over direct medium heat, with the lid closed, until fully cooked (74ºC), 8 to 10 minutes, turning once. After you turn the patties, add two slices of cheese to each patty. During the last minute of grilling time, toast the rolls, cut side down, over direct heat.
    Brush the cooking grates clean. Grill the patties over medium heat, with the lid closed, until fully cooked (74ºC), 8 to 10 minutes, turning once. After you turn the patties, add two slices of cheese to each patty. During the last minute of grilling time, toast the rolls, cut side down, over direct heat.
  • Build the burgers on the rolls with sauce, baby greens, a patty, and two tomato slices. Season with salt. Serve warm.

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