Ritzy Turkey Burger Patty Melt




2/3 c crumbled Gorgonzola cheese

3/4 c chopped pecans, lightly toasted

2 Cloves fresh garlic, minced

1/2 tsp each kosher salt and black pepper

As needed nonstick cooking spray

1/2 c whole-berry cranberry sauce

1/4 c honey mustard

12 Medium slices artisan bread (sourdough preferred)

6 Slices Muenster cheese

2 c firmly packed young arugula leaves


Turkey Burgers

In a large bowl, gently mix turkey, cheese, pecans, garlic, salt and pepper together.

Form into 6 patties (about 1/2-inch thick).

Spray a large, heavy nonstick skillet with nonstick cooking spray. Over medium heat, cook patties about 10-12 minutes, turning once after half the cooking time. Cook until the internal temperature reaches 165 degrees F. Remove burgers from skillet and keep warm. Wipe skillet clean.

Meanwhile, in a small bowl, mix cranberry sauce and mustard together.


Lightly spread 1 tablespoon cranberry-mustard sauce on 1 side of each piece of bread.

Top 6 pieces bread with Muenster cheese slices and arugula leaves. Top each with a cooked turkey burger. Cover burgers with remaining bread slices, cranberry-mustard side down.

Spray reserved skillet with additional nonstick cooking spray and return stacked sandwiches to the heated skillet. Do not crowd skillet and if needed, cook, three sandwiches at a time. Cook each sandwich until the cheese melts and bread is golden.