Categories: Burgers
Ingredients
- 2 tbsp. olive oil, plus more for drizzling
- 3 large onions, chopped
- Salt and pepper
- 1 1/2 tsp caraway seeds
- 1 1/2 tsp cumin seeds
- 1 tsp dry mustard
- 1 tsp paprika
- 1 tsp smoke paprika
- 1 1/2 lbs. ground turkey
- 2 large garlic cloves, grated
- 1/2 cup sour cream
- 1/4 cup ketchup
- 2 rounded tbsp. pickle relish
- 1 tsp Worcestershire
- Softened butter, for bread
- 8 slices marble rye
- Brown mustard
- 8 slices Muenster cheese
- 8 slices Swiss cheese
- Deli half-sour or garlic-dill pickles and root-vegetable chips, to serve
Directions
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In a medium saucepan, heat 2 tbsp. oil over medium. Add the onions, season with salt and pepper and cook, stirring occasionally, until very soft and lightly browned, about 15 minutes. Let cool to room temp.
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Heat a cast-iron griddle or skillet over medium high.
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In a small skillet, toast the caraway and cumin seeds over medium, stirring occasionally, until aromatic, about 2 minutes. Let cool; finely grind in a spice mill. In a small bowl, mix the ground spices with the dry mustard, paprika and smoked paprika.
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In a medium bowl, gently mix the turkey, garlic and spice blend, and season with salt and pepper. Form into 4 thin patties. Drizzle with oil. Cook the patties on the griddle 3-4 minutes per side; transfer to a plate. Clean the griddle and heat oven medium-low.
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In a medium bowl, whisk the sour cream, ketchup, relish and Worcestershire for the Russian dressing; mix in the cooled onions.
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Butter one side of each slice of bread. Place 4 slices on a work surface, butter side down. Spread each with the brown mustard, then top with 2 slices of Muenster, shingled to cover the bread, a patty, the Russian-dressing onions and 2 slices of Swiss cheese, shingled to cover the onions. Top with the remaining 4 slices of bread, butter side up.
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Cook the sandwiches until the cheese melts and the bread is deeply toasted and crispy, about 4 minutes per side. Serve with the pickles and chips.