Open-Faced Turkey Patty Melt Recipe (2024)

FAQs

What does a patty melt contain? ›

The sandwich consists of a ground beef patty topped with melted cheese (traditionally Swiss cheese) and usually with caramelized onions between two slices of griddled bread (typically caraway-seeded rye or marbled rye, though sourdough or Texas toast are sometimes substituted in some regions, including the Southern ...

Just like in a traditional meatloaf, you need something to hold the meat together. Try adding some dry breadcrumbs to the turkey mixture before you shape the patties. The crumbs will absorb the moisture and, together with the egg, will act like glue and help your burgers maintain their shape on the grill.

The patty melt is believed to have been invented sometime in the 1940s in Los Angeles, CA by Tiny Naylor. Traditionally, a patty melt is a cooked burger patty on toasted rye bread with caramelized onions and Swiss cheese.

If the mixture is too wet, add the panko. Place the patties on the grill or in the pan and cook approximately 5 minutes on each side or until they reach an internal temperature of 160°F. Remove the patties from the heat and let rest until reaching a temperature of 165°F.

In its most basic form, a patty melt is a thin beef patty cooked between two pieces of toasted bread with cheese and onions.

Like burgers, patty melts include ground beef, cheese, and onions, but instead of a circular bun, patty melts are typically made using toasted rye bread. Two more key differences are that a patty melt's meat is square shaped, and while burgers can go crazy with toppings, a patty melt's magic is in its simplicity.

While raw egg can be used to bind the burgers, mayonnaise does the trick while also adding an irreplacable dimension of creaminess, moisture, and flavor. When the patties cook, the mayo melts into the pockets of the meat to create a wonderfully juicy patty. Goodbye, dry turkey burgers.

If you don't have Worcestershire sauce on hand, soy sauce or tamari will work as a substitute. garlic powder and onion powder – these classic burger seasonings are a must. sea salt and black pepper – to bring all the flavors together.

Turkey burgers are more prone to falling apart because they don't have the same fat content as ground beef patties. Turkey patties tend to dry out more during cooking because of their lean nature.

Diner customers often order the patty melt for its meaty, crispy and melty combination. Each sandwich starts with a beef patty formed by hand and seasoned. From here, it's layered with cheese – Swiss is preferred – and the tangy sweetness of caramelized onions.

Why is it called a patty melt? ›

The origin of the patty melt, however, is somewhat better documented, with most sources agreeing that the hamburger patty (or patties) with cheese, served in rye bread slices rather than a bun, first appeared on menus in 1940s California at Tiny Naylor's eponymous restaurants.

A grilled cheese becomes a melt when you add a dominant item to the sandwich and the cheese becomes an accompaniment. For example, if I toast two slices of rye bread with Swiss cheese it is a grilled Swiss cheese on rye. If I add a hamburger patty it becomes a Patty Melt. Hamburger patties trump melted Swiss cheese.

For turkey burger success, you must first make peace with the obvious: Ground turkey isn't ground beef. It's very wet—71 percent water versus 66 percent for beef—which makes it hard to work with, yet it can easily cook up dry. That's because ground turkey must be cooked to 160 degrees.

Both turkey and chicken have a much lower fat content than beef, which is why they're so prone to drying out. In theory, using ground dark meat poultry solves this, but I've never seen it at any of my local grocery stores and suspect you haven't either.

The best way to be sure a turkey — or any meat — is cooked safely and done is to use a meat thermometer. If the temperature of the turkey, as measured in the thigh, has reached 180°F. and is done to family preference, all the meat — including any that remains pink — is safe to eat.

Two cheesy burger patties are topped with caramelized onions and signature sauce, served on crunchy Texas toast.

Patty melts are notorious for being a BAD choice when dining out. Fatty meats combined with gobs of cheese and oil laden onions, but you can't dispute their magical properties as pure comfort food. While many melts clock in at nearly 900 calories, mine will cost you 521 calories or 14 Points+.

Master the Waffle House Texas Patty Melt, and your family and friends are in for a special treat. They'll enjoy a warm sandwich with buttery toasted bread, melty cheese, crispy bacon, and a juicy beef patty.