Open-Faced Turkey Burger Melts with Swiss Cheese
By Chris Luther / March 3, 2015.
Recipe by Jamie Purviance
Serves: 4 // Prep time: 15 minutes | Grilling time: 8 to 10 minutes
- 1½ pounds ground turkey (93% lean)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons tomato paste
- 1 teaspoon minced garlic
- ½ teaspoon kosher salt
- ½ teaspoon dried sage (optional)
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons Dijon mustard
- 3 tablespoons mayonnaise
- 1½ teaspoons balsamic vinegar
- 2 ciabatta rolls, each about 4 inches square
- Extra-virgin olive oil
- 4 slices Swiss cheese
- 2 cups baby greens or watercress
- 1 large tomato, cut into 8 slices
- Kosher salt
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- Gently combine the patty ingredients. With wet hands, form four square patties of equal size, each about ½ inch thick. Set aside.
- In a small bowl mix the sauce ingredients.
- Cut each roll in half and brush the cut sides with oil.
- Brush the cooking grates clean. Grill the patties over direct medium heat, with the lid closed, until cooked to medium doneness, 8 to 10 minutes, turning once. After you turn the burgers, add two slices of cheese to each patty. During the last minute of grilling time, toast the rolls, cut side down, over direct heat.
- Build the burgers on toasted ciabatta with sauce, baby greens, a patty, and two tomato slices. Season with salt. Serve warm.