Double-High Turkey and Portobello Patty Melts

Savor a double cheeseburger with half the calories and twice the taste.


For the turkey burgers:

  • 1 1/2 pounds ground turkey
  • 2–3 tablespoons onion, grated
  • 2 tablespoons chives, chopped
  • 2 tablespoons flat leaf parsley, chopped
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon poultry seasoning
  • 1 tablespoon extra virgin olive oil (EVOO)

For the portobellos:

  • 3 tablespoons extra virgin olive oil (EVOO)
  • 4 large portobello mushrooms, sliced on an angle 1/4-inch thick
  • 1 large shallot, sliced
  • 2 tablespoons fresh thyme, chopped
  • Salt and pepper
  • 1/3 cup dry sherry or Marsala wine (optional)

For the bread:

  • Softened butter
  • 8 slices pullman or sourdough bread
  • 8 slices Jarlsberg cheese or Emmentaler cheese


Make the turkey burgers: In a bowl, combine all of the turkey burger ingredients except the EVOO. Form the mixture into four thin patties. In a skillet, heat 1 tablespoon EVOO. Add the patties and cook, turning once, for 8-10 minutes.

Make the portobellos: In another skillet, heat 3 tablespoons EVOO over medium-high heat. Add the mushrooms and brown for 10 minutes. Add the shallot, thyme, salt and pepper; cook to soften, 5-8 minutes. Deglaze with the sherry, if using.

Wipe out a skillet and place it over medium-high heat. Spread the butter on one side of each bread slice. Layer each of four bread slices, buttered side out, with one cheese slice, a burger, some mushrooms, another cheese slice and another bread slice, buttered side out. Fry the melts in the skillet over medium heat until golden.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit

What's Fresh from @RachaelRay

Rachael Ray