Turkey Reuben Patty Melt

Turkey Reuben Patty Melt. Yes, yes, yes. This is where the classic patty melt and a grilled turkey reuben collide. And how sweet it is. Or should I say how savory it is?

It’s burger week! Which so deserves a woot-woot, don’t you think? What is more summer than listening to Bob Marley on the radio, sipping on an ice cold beer and serving up burgers and dogs from the grill? And when all your friends bring their own burger to the party, it’s really something to celebrate.

If you’ll remember, a few months ago I participated in a fun celebration with a slew of other food bloggers to bring you Pizza Week. We’re doing it again, thanks to the mad organizational skills from Vijay at Nosh On It but this time around it’s all about the burger. And burgers are quintessential summer so grab a napkin or two and get ready to get your grill on.

The restaurant that I worked at in college did a big (read: HUGE) summer business thanks to the large deck out back. All summer long I ran that thing delivering sandwiches, refilling iced teas and repeatedly listened to patrons tell me we had the best blue cheese dressing under the sun. My absolute favorite thing on the menu was a grilled Turkey Reuben. We made a house Russian sauce and not only was the rye bread grilled but so was the turkey and sauerkraut. It was out of this world. And because the restaurant is no longer open, I now only dream of my beloved turkey reuben.

I’ve tried to recreate it at home countless times but it’s never quite the same. Good but not it, you know? I suppose even if I could recreate it perfectly it still wouldn’t be the same. Something about running that deck all summer and then sitting down to enjoy the sandwich was part of it. Plus, I really earned that thing. I must have run 5-6 miles each shift. I suppose this burger is my nod to what I still consider the best sandwich I’ve ever had but with a fun, summery, burger-y patty melty twist.

I like to shape the patties in to oblong shapes so they fit better into the bread but obviously you don’t have to. Feel free to use a bottled russian sauce if you really want it to be easy but don’t skip grilling the bread and sauerkraut. It takes minuscule extra effort but the payoff is huge.

Be sure to check out the other bloggers, listed below, participating in Burger Week and have a fantastic week!

Turkey Reuben Patty Melt

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Ingredients

Russian Sauce:

• 1/2 cup mayonnaise
• 3 tablespoons chili sauce
• 1 teaspoon horseradish
• 1/4 teaspoon paprika
• 1 tablespoon grated onion
• 2 tablespoons chopped bread and butter pickles

Turkey Burgers:

• 1 lb ground turkey (a mixture of white and dark meat)
• 1 teaspoon dijon mustard
• 1 heaping teaspoon mayonnaise
• dash worcestershire sauce
• 1 tablespoon chili sauce
• 1/4 cup bread crumbs
• 1/4 teaspoon kosher salt

Patty Melt:

• 8 slices rye bread
• 4 slices deli swiss cheese
• 1 cup sauerkraut

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Instructions

1. To make the Russian sauce, combine all ingredients in a small and mix to combine. Set aside until ready to serve.
2. To make the turkey burgers, combine ground meat with all the ingredients listed and gently incorporate taking care not to over mix. Divide mixture into 4 patties.
3. Heat grill to medium heat and grill turkey patties 4-5 minutes each side until fully cooked through.
4. In a small pan, heat sauerkraut until hot and starting to brown.
5. Brush one side of each slice of bread with a little softened butter. Grill the buttered side of bread, laying a slice of swiss cheese on to melt. Top with burger, a smear of Russian sauce and 1/4 cup of sauerkraut.
6. Top with the other grilled slice of rye bread and devour.

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