Posted on May 21, 2018

On this particular Sunday night dinner, I chose to make Rachael Ray’s burger of the month. She says, “This is a burger my mother would love — not too heavy, served on toast with the sweet, mildly onion the flavor of leeks, and highlighted with lemon.”

Turkey Patty Melts with Sour Cream, Herbs and Melted Leeks were the ideal thing to make on our Coyote Outdoor Living grill over the weekend. The recipe makes four and can be served with a small side salad.

  • 2 tablespoons butter, plus softened butter for the bread
  • 2 large leeks (white and light green parts only) halved lengthwise and sliced into ½-inch thick half moons
  • Salt
  • ½ cup chicken stock
  • 2 teaspoons lemon zest plus juice of half of a lemon
  • 1-½ pounds ground turkey
  • Finely ground white or black pepper
  • ½ chopped mixed fresh herbs such as chives, thyme, and parsley
  • 2 tablespoons sour cream
  • One large clove of garlic, grated
  • 1 tablespoon of olive oil
  • 8-slices good quality sourdough bread
  • ½-cup Dijon mustard
  • 4 slices of Swiss cheese (I substituted with Pepper Jack)
  • 4 slices white American cheese (I substituted with grated sharp cheddar)


In a medium skillet with a lid, melt 2 tablespoons butter over medium heat. Add the leeks. Cook, stirring occasionally until softened, about five minutes, then season with salt. Add the stock. Lower heat to medium-low. Cover and cook, strain occasionally, until the leeks are very soft, about 10 minutes. Remove the lid and cook, strain often, until only a little liquid remains, 1 to 2 minutes more. Add the lemon juice. Remove the leeks from heat.

In a medium bowl, season the turkey with salt-and-pepper. Mix in the herbs, sour cream, garlic, and lemon zest. Form into four thin patties, not thicker than ½ inch. (I had already seasoned and formed the patties so I spread the sour cream mixture on the inside of one of the bread slices of each sandwich instead.)

Heat a griddle or large skillet over medium-high heat (I grilled on our Coyote Outdoor Living grill). Add oil, one turn of the pan. Cook the patties until cooked through, turning once, 4 to 5 minutes per side. Wipe the skillet clean.

Lightly butter one side of each slice of bread. Place the bread on a work surface, butter side down. Spread four slices of bread with half the Dijon. Top with the cheese, patties and melted leeks. Spread the remaining bread with more Dijon and place on top, buttered side facing out.

Heat the same pan over medium heat (I used a panini press). Cook the patty melts until their bread is golden and the cheese is gooey, about three minutes per side. Cut the patty melt from corner to corner and enjoy!

We are active members of the Clean Plate Club around here!