Rating: 3.5 stars
18 Ratings
  • 5 star values: 2
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
  • 18 Ratings

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Credit: Chris Court

Recipe Summary

total:
30 mins
hands-on:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425° F. Toss the potatoes, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on 2 rimmed baking sheets. Roast, tossing once, until golden brown and cooked through, 22 to 25 minutes.

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  • Meanwhile, gently mix together the turkey, scallions, cumin, and ¼ teaspoon each salt and pepper in a medium bowl with your hands until just combined. Form the mixture into four ½-inch-thick patties.

  • Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Cook the patties until an instant-read thermometer inserted in the center of a patty registers 165° F, 5 to 7 minutes per side. Wipe out the skillet; reserve.

  • Brush both sides of the bread with the mayonnaise. Sandwich the patties and cheese between the bread. Cook, in 2 batches, covered, in the reserved skillet over medium-low heat until the bread is golden brown and the cheese is melted, 1 to 3 minutes per side.

  • Serve the patty melts with the oven fries, carrot sticks, and cucumber spears and the salad dressing for dipping.

Nutrition Facts

769 calories; fat 43g; saturated fat 11g; cholesterol 101mg; sodium 878mg; protein 37g; carbohydrates 61g; sugars 4g; fiber 4g; iron 5mg; calcium 321mg.
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