CLASSIC PATTY MELT
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil and 1 tablespoon butter in a large nonstick skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until very soft and golden, about 25 minutes. Transfer to a small bowl.
- Mix the ground meat with the ketchup, Worcestershire, onion powder, 1 teaspoon salt and a few grinds of pepper. Form the meat into 4 oblong patties in the approximate size and shape of the bread (they should be a little less than 1/2-inch-thick).
- Add 1 tablespoon butter to the skillet and heat it over medium-high heat until the foam subsides. Add the patties and cook, turning once, until cooked to medium doneness, about 2 1/2 minutes per side. Add salt and pepper, if desired. Transfer to a plate.
- Wipe the skillet clean. Butter one side of half of the bread slices, then place them butter-side down in the skillet. Add a slice of cheese on top of each slice of bread, then add the patties and onions. Lay one more slice of cheese on top of the onions, then add the top slices of bread. Butter the top of the bread. Flip the sandwiches and cook until the bread is golden brown and the cheese is melted, about 3 minutes per side. Transfer to a cutting board and cover loosely with foil. Cook the remaining sandwiches with the remaining butter in the same manner.
- Cut the patty melts in half and serve immediately.
PATTY MELTS
Just love the tangy taste of these patty melts.
Provided by Demetrios Mustakas
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Arrange onion slices on a plate and drizzle vinegar over top. Divide beef into 4 equal portions, shaping each into a 1/2-inch thick patty. Season patties with salt and pepper.
- Heat a large grill pan over medium heat. Coat the pan with cooking spray and add onion. Cover and cook for 6 minutes, flipping halfway. Remove from pan, cover, and keep warm.
- Heat the grill pan over medium-high heat. Coat with more cooking spray and add patties. Cook until no longer pink in the centers, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove patties to a plate, drain and discard any grease, and wipe the pan clean with a paper towel.
- Spread Dijon-mayonnaise blend evenly over all bread slices. Layer 4 of the slices with 2 tablespoons Jarlsberg cheese, 1 beef patty, 2 onion slices, and 2 tablespoons Jarlsberg. Place remaining bread slices mustard-side down on top of the sandwiches.
- Heat the grill pan over medium heat and coat with cooking spray. Add sandwiches to the pan and place a cast iron or other heavy skillet on top, pressing gently to flatten sandwiches. Cook until bread is toasted, about 3 minutes per side, leaving the skillet on top as they cook.
Nutrition Facts : Calories 514.2 calories, Carbohydrate 32.5 g, Cholesterol 102.8 mg, Fat 26 g, Fiber 3.8 g, Protein 36.4 g, SaturatedFat 11.4 g, Sodium 683.2 mg, Sugar 4.3 g
CLASSIC PATTY MELT
A quick, easy, and basic recipe for patty melts. I used Jewish rye bread but any bread will work as long as it's rye. I double the cheese but feel free to use 1 slice per patty melt.
Provided by Yoly
Categories Main Dish Recipes Sandwich Recipes Beef
Time 30m
Yield 3
Number Of Ingredients 8
Steps:
- Season ground beef with salt and pepper and divide into 3 equal-sized balls. Shape each ball as close as possible to the shape of the bread. Make an indentation in the center of each patty with your thumb.
- Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 8 minutes. Remove from the skillet and divide into 3 equal portions. Place beef patties into the same skillet and cook until desired doneness, 3 to 5 minutes per side.
- Meanwhile, spread 1 teaspoons mayonnaise on one side of each slice of bread.
- Place bread mayonnaise side-down in the skillet. Top with 1 slice of cheese, 1 beef patty, 1/3 of the onions, a second slice of cheese, and another slice of bread, mayonnaise side up. Cook bread until golden brown and cheese has started to melt, 3 to 4 minutes. Flip each sandwich over and cook an additional 3 to 4 minutes.
Nutrition Facts : Calories 821.5 calories, Carbohydrate 36.7 g, Cholesterol 178 mg, Fat 54.2 g, Fiber 4.6 g, Protein 45.8 g, SaturatedFat 25.5 g, Sodium 1358.1 mg, Sugar 5 g
PATTY MELTS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium skillet, melt 2 tablespoons of the butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally.
- In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4 patties.
- Melt 2 tablespoons of the butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.
- Assemble the patty melts this way: Slice of bread, slice of cheese, hamburger patty, a quarter of the cooked onions, another slice of cheese and another slice of bread.
- On a clean griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter and grill the sandwiches until golden brown. Remove the sandwiches and add the remaining 2 tablespoons butter to the skillet. Return the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Slice in half and serve immediately!
PATTY MELT
Steps:
- Melt butter over flat top griddle or large cast-iron skillet and toast rye bread slices. Season and grill burgers on flat top. Cook to medium-rare. Put olive oil on griddle and grill onions until caramelized. Melt cheese slices over each burger. Assemble pattymelt by placing cheeseburgers over one slice each rye toast, top with caramelized onions and remaining slices of rye toast.
- Serve with French fries and sliced cantaloupe.
PATTY MELT
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 sandwiches
Number Of Ingredients 8
Steps:
- Place the meat on a parchment paper-lined baking sheet and, using your hands, break into small pieces and combine evenly. Arrange in a single layer and season the meat with salt and pepper.
- Divide the meat into 6 portions (about 4 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from one hand to the other. Form each portion into a thin patty (about 1/4-inch). Each patty should be somewhat larger than a slice of the bread (the patty will shrink to the size of the bread when cooked).
- Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until caramelized, about 7 minutes. Transfer the onion to a bowl.
- Wipe out the skillet, return to the heat, and heat 1 tablespoon oil. Add 2 patties and saute, turning once, until well browned and cooked to medium, about 1 minute per side. Transfer to a plate and repeat with the remaining oil and patties.
- Arrange 1/6 of the onion over 1 bread slice. Place 1 cheese slice over the onion and top with a patty. Top the patty with a slice of cheese and cover with a bread slice. Spread about 2 teaspoons of butter over the outside of each slice. Repeat with the remaining ingredients to make 6 sandwiches.
- Heat the cast-iron skillet over medium heat. Add 2 sandwiches and cook, turning once, until lightly browned and the cheese has melted, about 5 minutes per side. Transfer to a cutting board and repeat with the remaining 4 sandwiches. Cut sandwiches in half crosswise and serve.
ST. PATTY MELT
If you think substituting braised greens for the patty is crazy, you're not alone, because that's what I thought. Then I tried it and was treated to one of the best grilled cheese sandwiches of my life. Even if you never use these greens to make a grilled cheese sandwich, you should still master this recipe to serve as a side to meat, with pasta, or scrambled into some eggs. This stuff is just shockingly delicious. I served mine with radishes and cornichons.
Provided by Chef John
Categories Main Dish Recipes Sandwich Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Remove tender, leafy parts of kale and mustard greens from their tough stems and place in a large bowl. Cover with cold water and wash greens, allowing dirt to sink to the bottom. Transfer greens into a colander or strainer to drain thoroughly.
- Bring a large pot of generously salted water to a rolling boil over high heat. Add drained kale and mustard greens, using a spatula to make sure they are immersed. Bring back to a boil; cook until barely tender and not soft, 3 to 4 minutes. Transfer to a bowl and let cool until easily handled.
- While greens are cooling, heat 3 tablespoons butter in a pan over medium heat. Saute garlic, green onions, and salt until they soften and turn translucent, about 5 minutes. Stir in black pepper and cayenne.
- Squeeze water from cooled greens and chop. Add greens to the pan and continue to cook and stir until just heated through, 2 to 3 minutes. Taste and adjust for seasoning. Remove from heat and stir in rice vinegar.
- Heat about 2 tablespoons butter in a pan over medium-low heat. Add 2 slices French bread; place 1/4 of the Irish Cheddar cheese on top. Place about 1/2 cup of braised greens on 1 slice of bread; top with remaining bread slice, cheese side-down. Cook, flipping as needed, until surface is golden brown and crisp, cheese is melted, and greens are heated through, 2 to 3 minutes.
- Repeat with remaining bread, cheese, and greens. Remove to a cutting board, slice in half at a slight angle, and serve.
Nutrition Facts : Calories 765 calories, Carbohydrate 56.8 g, Cholesterol 135.1 mg, Fat 49.6 g, Fiber 6.8 g, Protein 28.5 g, SaturatedFat 30.5 g, Sodium 1114.7 mg, Sugar 2.3 g
PATTY MELTS
My husband often orders patty melts at restaurants, so I started fixing them at home. I added horseradish to give them more zip, and now he loves them my way. -Leah Zimmerman, Ephrata, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, saute onion in 1 tablespoon butter until tender. Remove and keep warm., Shape beef into two oval patties; sprinkle with salt and pepper. In the same skillet, cook patties over medium heat for 3-4 minutes on each side or until a thermometer reads 160° and meat juices run clear; drain. Remove and keep warm., Spread remaining butter over one side of each slice of bread. Place in skillet, buttered side down, and toast until lightly browned. , Combine salad dressing and horseradish. On each of two slices of toast, layer a slice of cheese, a beef patty, and half of the onion and the dressing mixture. Top with remaining toast. ,
Nutrition Facts : Calories 516 calories, Fat 24g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 1278mg sodium, Carbohydrate 43g carbohydrate (13g sugars, Fiber 5g fiber), Protein 32g protein.
ULTIMATE PATTY MELTS WITH SPECIAL SAUCE
This patty melt recipe is phenomenal, but is nothing remotely close to a health food. I highly suggest this for an occasional treat or to accompany some beers, peers, and sports. I've developed this recipe from a combination of other recipes over time and out of practicality based on what was in my kitchen at the time of experiment. I purposely left out Worcestershire and other burger flavorings to keep it simple and not detract from the Thousand Island-like sauce. Serve with french fries or hash browns.
Provided by Justin Lampert
Categories Main Dish Recipes Burger Recipes Hamburgers
Time 35m
Yield 3
Number Of Ingredients 13
Steps:
- Cover 1 side of each bread slice thoroughly and generously with butter; set aside.
- Mix ground beef, pepper, salt, and onion powder together in a bowl until thoroughly combined, but do not overmix or meat will not have the proper consistency after it is cooked. Form 3 patties to fit the shape of the bread.
- Heat a large nonstick skillet over medium-high heat. Add patties and cook for 2 to 3 minutes. Flip, making sure patties do not break, and cook for another 2 to 3 minutes. Reduce heat to low, and cook until no longer pink in the centers, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- While the burgers are cooking, combine mayonnaise, ketchup, bacon bits, relish, and sugar for sauce in a small bowl. Stir until mayonnaise and ketchup are well binded.
- Heat another large skillet over medium-low heat. Place 1 slice bread in the skillet, buttered-side down. Top with 2 slices Cheddar cheese, a cooked patty, and 2 slices provolone cheese. Spread a thin layer of sauce on the unbuttered side of a second slice of bread, and place sauce-side down on top of provolone. Repeat to make remaining patty melts, working in batches if necessary.
- Cook until bread is lightly toasted and cheese is melted, 2 to 3 minutes per side.
Nutrition Facts : Calories 1242.2 calories, Carbohydrate 38.3 g, Cholesterol 259.5 mg, Fat 94.1 g, Fiber 3.9 g, Protein 60.6 g, SaturatedFat 47.7 g, Sodium 2093.1 mg, Sugar 7.5 g
PATTY MELTS
As great dinner sandwiches go, it is hard to beat patty melts: ground beef, Swiss cheese and caramelized onions griddled on rye bread until they become crisp, oozing packages of salty-sweet delight. This recipe for them, which riffs on the ones served at Tiny Naylor's drive-in restaurant in Los Angeles in the 1950s, is about as traditional as you can get - luscious enough that they don't require condiments. Between the butter and the onions and the cheese, the sandwiches makes their own. Undercook the burger patties slightly before assembly, so they finish while you're griddling the sandwiches at the end.
Provided by Sam Sifton
Categories sandwiches
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.
- Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you're ready to cook.)
- Cook the burgers. Add the remaining butter to the skillet in which you cooked the onions, and place it over medium heat. Gently divide the ground beef into 4 small piles, and then lightly form these into patties that are like flattened meatballs, roughly the shape of a slice of rye bread. Season aggressively with salt and pepper.
- Increase the heat under skillet to high. Put the patties into the skillet with plenty of distance between them, and allow them to cook, without moving, for approximately 2 minutes. Use a spatula to turn the patties over, and continue to cook for another 2 to 2 1/2 minutes, then remove the patties from the skillet, and allow them to rest. (They will at this point be rare inside.)
- Decrease the heat below the skillet to medium, and put four pieces of rye bread into the butter and fat that remains from cooking the patties. Top each piece with a slice of cheese, then a patty, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (You may need to add the additional butter.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.
Nutrition Facts : @context http, Calories 841, UnsaturatedFat 25 grams, Carbohydrate 17 grams, Fat 65 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 32 grams, Sodium 776 milligrams, Sugar 4 grams, TransFat 3 grams
PATTY MELT
Another easy sandwich that my boys liked. They had trouble with onions, but I chopped them REALLY fine and I don't know that they knew they where there, did you guys, lol.
Provided by Dienia B.
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Sauté onions until golden in 2 tablespoons butter until translucent and lightly golden.
- Remove from the pan.
- Form the meat patty so it will fit the bread.
- Grill to desired doneness.
- Butter bread on one side; put buttered side down on hot griddle, put 1 slice cheese followed by onions then cooked patty, followed by cheese.
- Butter one side of the other slice of bread and place on top buttered side out.
- Fry until bread is crisp but not burned (I have trouble with this part), turn over and do the same thing on the other side. Cheese should be well melted.
- Slice on the diagonal.
Nutrition Facts : Calories 883.8, Fat 65, SaturatedFat 36.1, Cholesterol 203.6, Sodium 993.9, Carbohydrate 37.4, Fiber 4.4, Sugar 4.6, Protein 37.6
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