Roman Patty Melts Recipes

CLASSIC PATTY MELT

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.

PATTY MELTS

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 MELTS

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.

PATTY MELTS

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. ,

ROMAN PATTY MELTS

Steps:

• 1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. 2. To make the peppers and onions, heat the extra virgin olive oil in a fireproof skillet. Add the bell pepper, onion, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Add the balsamic glace and cook 5 minutes longer. Cover the pan with aluminum foil and keep warm. 3. To make 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. 4. To make the aioli, combine all the ingredients in a small bowl and mix well. Cover adn refrigerate until assembling the patty melts. 5. Brush the grill rack with vegtable 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 rack, and toast one side only until golden brown. 6. To assemblethe patty melts, spread the toasted sides of the bread slices with the aioli. Top 6 of the slices with equal portions of the peppers and onions, the patties, a few basil leaves, and equal portion of the cheese, and the remaining bread slices, aioli sides down. Return the patty melts to the grill and cook, turning once, until the outside bread is toasted, about 1 minute per side.

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.

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.