Turkey Burger Reuben Patty Melts
Turkey Burger Reuben Patty Melts are a delicious mash-up of two sandwich favorites. A lean turkey burger is sandwiched between two slices of rye bread with Russian dressing, swiss cheese and sauerkraut.
Ingredients
Russian Dressing
- 1/4 cup mayonnaise
- 1/4 cup nonfat plain Greek yogurt
- 2 tablespoons ketchup
- 2 teaspoons sriracha sauce
- 2 tablespoons minced bread-and-butter pickles
- 1/2 teaspoon onion powder
Sandwich
- 1 pound 93% lean ground turkey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups sauerkraut, divided
- 8 thin swiss cheese slices
- 2 tablespoons olive oil, divided
- 8 slices whole grain rye bread
Instructions
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In a small bowl, combine all ingredients for the Russian dressing. Cover and refrigerate until needed.
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In a medium bowl, combine ground turkey, 1/4 cup of saeurkraut, salt and pepper. Mix until evenly combined.
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Shape mixture into 4 oval patties. Try to make them as close to the size of the bread as possible.
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Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat.
When hot, add patties and cook for about 3 minutes per side, or until cooked through.
Transfer to a plate.
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Assemble the sandwiches. Spread 1 side of each slice of bread with about 1 tablespoon of dressing.
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Place a turkey patty on 4 of the slices, top with sauerkraut and then 2 slices of swiss cheese.
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Place the remaining bread slices on top and push down some to flatten a little.
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Heat a few teaspoons of olive oil in the same skillet over medium heat.
Add the sandwiches. Brush the tops of the sandwiches with oil.
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When the bottoms are golden, carefully flip them over and cook until the second side is melted. Serve.
Recipe Notes
Do not use 99% lean turkey. It is too lean and the burgers will be dry.