Ever just really want something and know you will not be satisfied until you have it? That was today. I wanted a sloppy, greasy patty melt dripping with caramelized onions and thousand island dressing. Enter Turkey Patty Melts to save the day!
I discovered patty melts way too late in life, and I feel like I was cheated out of at least 12 years of deliciousness. I say 12 because I’m 29 and decided arbitrarily when I was little that I didn’t like onions until I was about 17.
Even then, it took another 10 years before I had my first patty melt! Since then, I will always choose patty melts if they are an option… Except now I’m trying to be healthy and all.
So today we got talking about burgers, and I couldn’t not have a burger tonight. If I was going to have one, it was going to be a Patty melt. Turns out, we had literally no ingredients needed for this since we’ve been doing chicken for pretty much every meal.
Once I got to the supermarket, there was not one damned thousand island dressing that was even labeled low fat let alone one that would also taste good. I am stubborn, so I decided I was going to make my own.
Guys, it was freaking delicious. It tasted EXACTLY as I wanted it to. Not only that, it was made with Greek yogurt. I guess I am warming up to Greek yogurt, but only as an ingredient–you will never see me eating it as is or mixed with sugar-free jam. Gross. And it was ZERO POINTS.
It is zero for one serving (2 tablespoons) and 1 point for three servings. I had three because I dipped my Alexia Smart Fries in them. So good.
Zero Point Thousand Island Dressing
The first step to a delicious patty melt is to mix up a batch of my Zero Point Thousand Island Dressing. Click the link for the recipe.
This was so simple. I may just make this regularly because I feel like, since WW, condiments are a luxury. The caramelized onions, also quite luxurious, is more laborious but worth it for what it adds to these turkey patty melts.
Look how many onions I had! Fun side-note: my wife’s eyes burn like crazy when I cook onions, and for one Christmas, I bought her onion goggles. They’re a real thing.
Look how much they shrank! Also, all onions should be caramelized.
4 medium onions, a hefty pinch of salt, some
Turkey Patty Melts, Continued: The Burgers
My turkey burgers came out great too and they were only ONE POINT as well! I was originally planning on making eight burgers out of 2lbs because I figured I love quarter-pound burgers and all… These are huge.
After the first two, I realized I could easily make ten servings out of this. Funny thing is, 8 or 10, they are still only one point. Wishful thinking I guess about a zero point burger. Oh well, one point it is.
Here’s what I did to the burgers and will definitely be doing again.
Cooking with kids
To be honest, the kids were both way off their schedules and it was quite chaotic. I spent the majority of our youngest’s nap time caramelizing onions, so I don’t know the exact timing on these. Also, it depends on the thickness of your patties.
You may feel like you want to skip the cheese to lower the points. And you’d be wrong in your decision making. 99% lean turkey is LEAN AS HECK. The cheese adds much-needed fat, although part-skim, to make these moist and flavorful instead of dry white hockey pucks.
Other tips: you do not need to indent the middle to keep the burgers even. Also, they don’t shrink. Honestly, they kind of puffed up because of the egg. Because turkey should never be undercooked, you can tell when they are done when the juices run clear.
By that, I mean I cut almost all of them in the middle to take a peek to make sure I wasn’t going to give my family food poisoning. Maybe 7 minutes? I don’t know. As soon as they were done, I assembled all of the sandwiches and devoured two. I had a ton of points for dinner tonight.
*If you don’t have a Trader Joe’s near you, I am sorry. I’m not big on seasoning blends, but this is so good. Before discovering Trader Joe’s, I would use this exact recipe with McCormick’s low sodium Montreal Chicken seasoning.
You can play around with the seasonings here all you want. Add Italian seasoning and top it with Marina and provolone to make a Turkey Parm burger. Maybe some BBQ seasoning (although I would swap out the mozzarella for cheddar when you do that).
For the assembly of these wonderful diner-inspired burgers, I slice a piece of Pepperidge farm marble rye down the middle for the bread. In the same cast iron I cooked my burgers, I:
- Sprayed the pan with cooking spray
- Put the bottom slices down like grilled cheese.
- Spread a tablespoon of dressing, a
tablespoonof onions on the bread. Topped it with a burger and one slice of Sargento Ultra Thin Baby Swiss (1 point). Another tablespoon of onions and dressing followed by the second half of bread.
- Flip that bad boy and watch everything get all melty and gooey. Just try and not eat this straight out of the pan. I didn’t even get a good picture of all of them. Without even using a plate! I just have this glorious picture of my gloriously messy turkey patty melts seconds before devouring.
All of the components of this have strong flavors. Rye bread is specific as hell. The caramelized onions are sweet and a little salty. The dressing is creamy. The cheese is surprisingly flavorful for being “ultra-thin” and melts in a way more satisfying way than cheeses that are low fat. The burger itself is mega flavorful, but it is simple enough you can use it as a standard recipe and make a completely different flavor profile.Print
This homemade thousand island dressing is great on burgers, makes an awesome fry sauce, and is an essential component to my all time favorite: Patty Melts.
Serving Size: 1/4 cup – 0SP. 1/2-3/4 cup for 1SP.
- 2 cups Fat Free Greek Yogurt Fage Brand
- 1/4 cup Hellman’s Mayonnaise Light
- 1 tbsp Worcestershire Sauce
- 1/4 cup Skim Milk or Unsweetened Cashew Milk
- 1/4 cup Ketchup
- 6 tbsp Sweet Relish No sugar added
- 1 tbsp Cholula Hot Sauce
- 2 tsp Kosher Salt
- Mix this all together, and let it sit in the fridge (covered) for at least an hour, but preferably overnight.
- Category: condiment, sauce
- Cuisine: American