Rachel Patty Melts

No, I did not misspell my name! A Rachel is a reuben made with turkey instead of corned beef, and this month’s burger is a pa y melt made with ground turkey instead of ground beef. Cheese, sauerkraut and russian-style dressing are the decadent toppings. Sooooooooo good!
Rachel Patty Melts
  • 4Servings



  • 1 cup sour cream
  • 1/4 cup ketchup
  • 2 tablespoons dill pickle relish
  • 1 tablespoon lemon juice
  • 1 teaspoon hot sauce, such as Tabasco
  • salt and pepper


  • 1 1/4 pounds ground dark and white meat turkey
  • 3 tablespoons grated onion (grate over the turkey to catch the juices)
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoons ground poultry seasoning; such as Bell's (about 1/2 palmful)
  • coarse salt and pepper
  • a drizzle of vegetable oil or extra virgin olive oil

Sandwich Fixins

  • 1 package (1lb.) sauerkraut, rinsed and drained
  • 8 slice marbled rye or pumpernickel bread
  • 4 tablespoons butter; softened
  • 8 slice emmentaler
  • 8 slice sharp cheddar
  • spicy brown mustard


In a small bowl, combine all of the dressing ingredients.

Heat a griddle pan over medium-high heat. Combine all of the patty ingredients except for the oil; form 4 patties. Drizzle the oil on the griddle, add the patties and cook; turning once, until cooked through, 8-10 minutes. Transfer to a plate. Wipe the griddle.

In a small saucepan, warm the sauerkraut over medium heat.

Lightly spread 1 side of each bread slice with the butter. With the buttered sides facing down, build the patty melts: Spread the dressing liberally on the unbuttered sides of 4 bread slices, then top each with 2 emmentaler slices, an even layer of sauerkraut, a turkey patty and 2 cheddar slices. Slather the mustard on the unbuttered sides of the other 4 bread slices and set in place. Griddle, turning once, until crisp on the outside ad the cheese is melted, 6-8 minutes.