Slimmed Down Bison Patty Melt Recipes

CLASSIC PATTY MELT

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.

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.

TURKEY PATTY MELT

Steps:

• Heat 1 tablespoon of the oil in a large cast iron skillet over medium heat. Add the onion, season with some salt and pepper, and cook until golden, about 7 minutes. Put in a bowl and set aside. Wipe out the skillet and add another tablespoon of oil. Season the turkey patties with salt and pepper, and cook in the remaining oil until well browned, about 3 minutes per side. Remove from the skillet. Wipe out the pan.
• Divide the onions among 4 bread slices, and top with a slice of cheese, a patty, another slice of cheese, and a slice of bread. Spread the top and bottom of the sandwiches with some butter. Heat the cast iron skillet over medium heat. Cook the sandwiches, in batches if needed, turning once, until lightly browned and the cheese melts, about 2 minutes per side. Halve the sandwiches and serve with cranberry sauce, if desired.

PATTY MELT

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.

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.