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Turkey Burger Patty Melts

Photo: Jennifer Davick; Styling: Buff Hargett
Hands-on time 45 mins
Total time 45 mins
Yield Makes 6 servings


  • 3/4 cup chopped pecans
  • 1 1/2 pounds lean ground turkey
  • 2/3 cup crumbled Gorgonzola cheese
  • 1 teaspoon garlic salt
  • 3/4 teaspoon freshly ground pepper
  • 1/2 cup canned whole-berry cranberry sauce
  • 1/3 cup Dijon mustard
  • 12 sourdough bread slices
  • 6 (3/4-oz.) Monterey Jack cheese slices
  • 3 cups loosely packed fresh arugula

How to Make It

  1. Heat pecans in a small nonstick skillet over medium-low heat, stirring often, 8 to 10 minutes or until toasted and fragrant.

  2. Combine ground turkey, next 3 ingredients, and pecans in a large bowl. Shape into 6 (1/2-inch-thick) patties, shaped to fit bread slices.

  3. Cook patties in a large lightly greased skillet over medium heat 5 to 6 minutes on each side or until done.

  4. Stir together cranberry sauce and Dijon mustard. Spread 1 Tbsp. cranberry mixture on 1 side of each bread slice. Layer 6 sourdough bread slices with Monterey Jack cheese, arugula, and turkey burgers; top with remaining bread slices, cranberry mixture side down.

  5. Cook sandwiches, in 2 batches, on a hot griddle or in a lightly greased skillet over medium heat 2 to 3 minutes on each side or until golden brown and cheese melts.