I loved patty melts as a child growing up, and as I recreated these for the kids (beef and wheat free of course), I actually missed them. There’s not much that I miss, and most times I don’t realize that I miss something, but these, I tried to eat about 10 of them in my head. In my head, I feasted. Then I nibbled on some peas.
Allergy Status: Gluten Free, Dairy Free, Egg Free, Nut Free, Soy Free, Yeast Free, Refined/Cane Sugar Free, Paleo Compatible, GAPs Compatible, AIP Compatible, Diabetic Friendly
For Paleo, GAPs, and AIP: Omit the bread and have a yummy patty. You could also try Paleo bread, or a cauliflower pizza crust.
1 pound Organic Ground Turkey
1.5 tsp Sea Salt
1/2 tsp Simply Organic Smoked Paprika (omit on AIP, consider adding a little bacon)
1 tsp Organic Dried Parsley
1/4 tsp Organic Ground Mustard (omit on AIP, consider a little ginger)
1/4 tsp Organic Garlic, finely chopped/minced
Dashes Organic Black Pepper (omit on AIP)
Butter/Oil/Fat of choice (We used Earth Balance dairy free butter)
Bread of choice (We used Happy Campers Gluten Free bread)
Cheese of choice (We used Daiya slices)
Combine all of the seasonings with the ground turkey, and cook the patties as you normally would. If you use beef or lamb (which this is a great recipe for) cook to your preferred done-ness. Next, butter your bread, and place it butter side down in a medium non-stick pan (medium heat, 350). Place as much cheese and onion as you’d like, and add your meat patty. I oped to have another layer of onion, then top with the other slice of cheese, then the other slice of bread (which is also buttered). Flip it over, and allow the other side to crisps up, and that’s it. You’re done, and ready to take a bite out of my childhood.