Open-Faced Turkey Patty Melt

I received this recipe in a cooking e-mail list I belong to, and DH approved it for trying.

It was tasty, but a lacking a bit on flavor. I added some garlic to the mix to help it, but feel free to add any of your usual turkey burger ingredients to it -- it needs some kick!

Changes are in bold.

All-in-all I'd make it again...it WAS tasty!

Open-Faced Turkey Patty Melt
(Original from Cooking Light)

(Makes 4 burgers)

1 teaspoon olive oil
1 cup vertically sliced sweet onion
1/4 cup part-skim ricotta cheese
1 1/2 teaspoons Worchestershire sauce
1/2 teaspoon black pepper
1 teaspoon minced garlic
1 pound ground turkey breast
1 large egg white
cooking spray
4 1-ounce slices reduced-fat swiss cheese (I used provolone)
4 slices light ryebread (I used Portugese bread)
1/4 cup dijon-style mustard (I left this off mine, DH said it was tasty)

Directions
- Heat oil in a large nonstick skillet over medium heat
- Add onion to the pan and cook 5 minutes, or until lightly browned, stirring occasionally
- Transfer onion to a bowl

- Preheat broiler

- Combine ricotta cheese, worchestershire, black pepper, minced garlic, turney breast and egg white.
- Divide the turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty (Gently -- this mixture is VERY wet!)
- Return pan to medium heat, and coat pan with cooking spray.
- Add patties to the pan, cook approx 4-6 minutes or until brown. Turn patties over, cook until center is cooked through.
- Top each patty with 1 cheese slice; cook 2 minutes or until cheese melts and patties are done.

- Places bread slices in a single layer on a baking sheet and broil for 2 minutes or until toasted.
-I then placed the turkey burgers on the sheet, and slipped it under the broiler for another minute to lightly brown the cheese
- Spread 1 tablespoon of mustard on each toast slice, then top each with 1 patty.
- Divide onion mixture amongst 4 burgers

We served it simply, with a veggie medley.