Patty Melts With Cranberry Chutney

Patty Melts with Cranberry Chutney

Part grilled cheese, part burger, this patty melt offers the best of both worlds in one satisfying sandwich. Made with turkey, onion, sage and cranberry.  The recipe makes more cranberry chutney than you need, but it freezes well and is terrific with poultry or pork.
Ingredients:
Cranberry Chutney
1 cup (250 mL) water
3/4 cup (175 mL) sugar
12 oz (340 g) fresh or frozen cranberries, about 3 1/2 cups 875 mL
1 cup (250 mL) grated peeled Granny Smith apple
1/4 cup (60 mL) minced shallot
3/4 cup (175 mL) apple cider vinegar
1 tsp (5 mL) yellow mustard seeds
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) ground mace
1/2 tsp (2 mL) salt
Burgers
2 lbs (905 g) ground turkey, preferably dark meat
1 egg
1/2 cup (125 mL) panko breadcrumbs
1 1/2 tsp (7 mL) salt
Freshly ground pepper to taste
2/3 cup (150 mL) mayonnaise
2 tbsp (30 mL) finely chopped fresh sage
1 tbsp (15 mL) finely minced fresh garlic
Canola oil for cooking
2 cups (500 mL) thinly sliced white onion
8 slices turkey bacon
8 slices pumpernickel bread
8 slices Swiss cheese, about 1 oz (30 g) each
1/2 cup (125 mL) unsalted butter, softened, divided
Directions:
For the chutney, combine all ingredients in medium pot over high heat. Bring to boil. Reduce heat to maintain a simmer. Cook, stirring occasionally, until liquid has evaporated and mixture is thick, 15 to 20 minutes. Remove from heat and cool completely. Transfer to an airtight container. Refrigerate up to 3 weeks.

For the burgers, combine ground turkey, egg, panko, salt and pepper in a large bowl. Using hands, mix thoroughly. Form into four equal oval patties to fit bread slices. Place in an airtight container and refrigerate for at least 30 minutes or up to 1 day.

Mix mayo, sage and garlic in small bowl to make an aïoli. Cover and refrigerate up to 1 day.

In a medium frying pan, warm a film of oil over medium-high heat. Add onion and reduce heat to medium-low. Cook, stirring occasionally, until onions are golden and soft, about 25 minutes. Remove from heat and set aside.

Heat a film of oil in a very large skillet over high heat. Add bacon and reduce heat to medium. Cook until brown and crispy, about 2 to 3 minutes per side. Drain on paper towel. Set aside.

Wipe out skillet, add a fresh film of oil and place over high heat. Add patties, reduce heat to medium and cook until well browned on both sides and an internal temperature of 165°F (74°C) is reached, 4 to 5 minutes per side. Transfer to a plate.

Lay out eight slices of bread, spread a little aïoli over each slice, then place a slice of cheese on top. Divide onions between four slices. Place turkey patty and two slices turkey bacon on onions. Top with remaining cheese slices, then bread.

Melt 1/4 cup (60 mL) butter in very large skillet over medium heat; add in sandwiches. Cook until brown and crisp on one side, about 3 to 4 minutes. Flip sandwiches and add remaining butter into pan. Cook until bread is crisp and cheese is melted, another 4 to 5 minutes.

Cut each melt in half and serve immediately with cranberry chutney.
Serves 4