The Rachael

{"handle":"the-rachael","title":"The Rachael","seoTitle":"The Rachael","image":"https://images.ctfassets.net/vmuke7sdou62/4dcjxZS2DxlevD0aEyAYh4/9261c41f7cfe57c79d3f0bd06a9db39f/MTI1NjQwODU5NzcyMzA3NDY2.jpg","ingredients":"

• 1 1/4 pounds ground turkey breast
• 1 shallot, finely chopped
• Flat leaf parsley, finely chopped (a generous handful)
• 2 teaspoons sweet smoked paprika
• 1 teaspoon poultry seasoning
• Salt and freshly ground pepper
• 1 tablespoon extra virgin olive oil (EVOO)
• 1/2 cup horseradish mustard
• 1/4 cup sweet pickle relish
• 4 tablespoons butter, softened
• 8 slices pumpernickel or marble rye bread
• 8 slices Swiss cheese
• 1 pound sauerkraut, drained

","preparation":"

In a medium bowl, mix the turkey, shallot, parsley, paprika and poultry seasoning; season with salt and pepper. Score the meat mixture into four sections and form four thin patties. In a large nonstick skillet, heat the EVOO, one turn of the pan, over medium-high heat and cook the patties for 6 minutes on each side. Transfer to a plate, wipe the pan clean and set aside.\n\nCombine the horseradish mustard and relish in a small bowl. Butter one side of each slice of bread.\n\nMake the sandwiches with the buttered sides facing out: spread some mustard mixture on half the bread slices and top with a slice of cheese, a few forkfuls of sauerkraut, a patty and another slice of cheese; set the top slices of bread into place.\n\nHeat the skillet to medium-low and grill the sandwiches, turning once, until crisp and golden and the cheese melts, about 5 minutes total.

","tags":"burgers,cheese,dinner,lunch,poultry,rice, grains and breads,vegetables","publishDate":"2008-02-12T08:00:00Z","status":"Pending","author":"rachael-ray"}