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All RecipesPoultry

Jamie Purviance

Open-Faced Turkey Burger Melts with Swiss Cheese

  • People

    Serves 4

  • Prep Time

    15 mins

  • Grilling Time

    8 to 10 mins

Serves 4
Prep Time
15 mins
Grilling Time
8 to 10 mins

the Ingredients

20151023095400 Row Poultry 36


  • 1½ pound 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 teaspoon 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


  • 01 Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • 02 Gently combine the patty ingredients. With wet hands, form four patties each about 4 inches square and ½ inch thick to fit the rolls. Refrigerate until ready to grill.
  • 03 In a small bowl mix the sauce ingredients.
  • 04 Cut each roll in half and brush the cut sides with oil.
  • 05 Brush the cooking grates clean. Grill the patties over direct medium heat, with the lid closed, until fully cooked (165°F), 8 to 10 minutes, turning once. After you turn the patties, add two slices of cheese to each patty. During the last minute of grilling time, toast the rolls, cut side down, over direct heat.
  • 06 Build the burgers on the rolls with sauce, baby greens, a patty, and two tomato slices. Season with salt. Serve warm.

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