Turkey Burger and Gorgonzola Patty Melt




2-1/2 c crumbled Gorgonzola cheese

3 c chopped pecans, lightly toasted

8 Cloves fresh garlic, minced

2 tsp each kosher salt and black pepper

2 c whole berry cranberry sauce

1 c honey mustard

48 Medium slices artisan bread (sourdough preferred)

24 Slices Muenster cheese

8 c firmly packed young arugula leaves



Gently mix turkey, cheese, pecans, garlic, salt and pepper together. Form into 24 patties (about 1/2-inch thick). Cover and reserve in refrigerator.

Mix cranberry sauce and mustard together. Cover and reserve in refrigerator.

Assembly and Service

Per order: Over medium heat, and on a prepared griddle/skillet, 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 griddle/skillet and keep warm.

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

Top bread with Muenster cheese and arugula leaves. Top each with a cooked turkey burger. Cover burger with bread slice, cranberry-mustard side down.

Spray griddle/skillet with nonstick cooking spray and return stacked sandwich to heated griddle/skillet. Cook until the cheese melts and bread is golden.