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1
Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat.
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2
Add the onions and cook, stirring, until soft, 2 to 3 minutes.
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3
Push to one side of the skillet; add the mushrooms and cook until browned, about 2 minutes.
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4
Season with salt and pepper, then mix the mushrooms and onions together and cook until the onions are golden, about 10 more minutes.
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5
Add the vinegar and 2 tablespoons Worcestershire sauce.
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6
Transfer the mixture to a bowl and keep warm.
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7
Meanwhile, mix the turkey, beef and the remaining 2 teaspoons Worcestershire sauce in a bowl.
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8
Shape into 4 equal-size oval patties.
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9
Wipe out the skillet, add 1 tablespoon olive oil and place over medium-high heat.
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10
Season the patties with salt and pepper and cook until browned on the bottom, about 4 minutes.
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11
Flip and cook through, 1 to 2 more minutes.
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12
Divide the onions and mushrooms among 4 bread slices; top with a slice of cheese, a patty, another slice of cheese and another bread slice.
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13
Wipe out the skillet; add 1 tablespoon olive oil and place over medium heat.
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14
Cook the sandwiches in two batches until the bread is toasted and the cheese melts, 1 to 2 minutes per side, adding the remaining 2 teaspoons oil as needed.
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15
Per serving: Calories 534; Fat 26 g (Saturated 7 g); Cholesterol 83 mg; Sodium 848 mg; Carbohydrate 40 g; Fiber 10 g; Protein 37 g
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16
Photograph by Antonis Achilleos
