Roman Burger Melts Recipes

ROMAN BURGER MELTS

Steps:

• In a large bowl, combine bread crumbs, 1 teaspoon Italian seasoning and water. Add meat. Mix well to combine.
• Using a 1/3 measuring cup as a guide, form into 6 patties.
• Place patties in a large skillet sprayed with olive-oil flavored cooking spray. Brown patties for 3 minutes on each side.
• In a medium bowl, combine tomato soup and remaining 1 teaspoon Italian seasoning. Pour soup mixture evenly over browned patties.
• Lower heat, cover, and simmer for 10 minutes.
• Place one slice of mozzarella cheese over each patty. Continue simmering, uncovered, for 2 to 3 minutes or until cheese starts to melt.
• For each sandwich, place 1 patty between hamburger bun and spoon about 2 tablespoons sauce mixture over top. Serve at once.

OLD FASHIONED BURGER RECIPE BY TASTY

Steps:

• Make the whiskey-caramelized onions: In a large, high-walled skillet, melt the butter over medium-low heat. Add the onions and cook, stirring occasionally, until they caramelize and turn golden brown, about 45 minutes. Add the whiskey and salt and stir to combine. Remove the pan from the heat and let sit until ready to use.
• Make the roasted orange mustard: Turn the broiler on high.
• Use a sharp knife to remove the peel from the orange, then slice the orange crosswise into ½-inch rounds. Arrange the rounds in a single layer on a baking sheet.
• Broil the orange slices until they begin to brown and crisp on the top, about 10 minutes.
• Remove the oranges from the oven and transfer to a large bowl to cool slightly. Use a potato masher to mash the juice from the oranges, and then strain through a fine-mesh sieve, pressing on the flesh to extract as much juice as possible. You should have about ¼ cup of roasted orange juice.
• In a medium bowl, whisk together the orange juice, Dijon mustard, yellow mustard, and bitters until smooth. Refrigerate until ready to use.
• Make the smash burgers: Reduce the oven temperature to 375°F (190°C).
• Divide the ground beef into 8 4-ounce portions, being careful not to work the meat too much.
• In a small bowl, mix together the salt, pepper, and coriander.
• Heat a large cast-iron skillet over medium-high heat until nearly smoking. Pour the olive oil into the hot pan. Place 2 portions of ground beef, or as many as will fit without overcrowding, in the pan and use a flat metal spatula to flatten into patties. Use the back of a wooden spoon to press the spatula more firmly to flatten each patty even more. Season each patty generously with the salt mixture. Once the patties turn golden brown on the bottoms and the edges are crispy, about 2 minutes, flip and continue cooking until the other side is golden brown, about 2 more minutes. Top each patty with 1 slice of American cheese and let melt, about 30 seconds. Remove from the pan and repeat with the remaining ground beef.
• Assemble the burgers: Place the intact burger buns on a baking sheet. Brush the top of each bun with beaten egg, then sprinkle with the sesame seeds. Transfer to the oven and bake until the egg wash turns golden brown, about 5 minutes.
• Open the buns and place ¼ cup of shredded lettuce on each bottom bun, followed by 2 tomato slices, a patty, ¼ cup caramelized onions, and a second patty. Spread 2 tablespoons of the orange mustard over the undersides of the top buns, then place on top of the burgers. Serve with old fashioneds.
• Enjoy!

ROMAN PATTY MELTS/BALSAMIC PEPPERS, ONIONS/SUNDRIED TOMATO AIOLI

Steps:

• FOR BALSAMIC PEPPERS AND ONIONS:.
• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• Heat the oil in a fireproof skillet and add the bell pepper, onion, salt, and pepper.
• Cook, stirring occasionally, until the vegetables are softened, about 15 minutes.
• Add the glace and cook 5 minutes longer.
• Cover the pan with aluminum foil and keep warm.
• FOR THE PATTIES:.
• Combine the garlic, oregano, fennel, paprika, salt, pepper, and cheese in a large bowl.
• Add the wine, pepper sauce, and beef.
• Handling the meat as little as possible to avoid compacting it, mix well.
• Form the mixture into 6 equal oval patties to fit the bread slices, cover, and refrigerate until ready to grill.
• FOR THE AIOLI:.
• Combine all the ingredients in a small bowl and mix well.
• Cover and refrigerate until assembling the patty melts.
• Brush the grill rack with vegetable oil.
• Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium.
• Butter both sides of the bread slices, place on the rack, and toast one side only until golden brown.
• TO ASSEMBLE:.
• Spread the toasted sides of the bread slices with the aïoli.
• Top 6 of the slices with equal portions of the peppers and onions, the patties, a few basil leaves, an equal portion of the cheese, and the remaining bread slices, aïoli sides down.
• Return the patty melts to the grill and cook, turning once, until the outside bread is toasted, about 1 minute per side.
• Serve immediately.
• Suggested wine pairing: Zinfandel.