Classic Patty Melt Food

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.

APPLEBEE'S CLASSIC PATTY MELT (COPYCAT)

Steps:

• Season one side of the burger with salt, pepper and garlic. Place on grill or in broiler, seasoned side down. Season the other side and flip. Cook to prefered doneness.
• While burger is cooking, melt butter in fry pan on medium heat. Spread mayonnaise onto bread. Drop bread, dry side down, onto melted butter and swirl to coat.
• Cover one slice of bread with two slices of Swiss cheese and the other with two slices of Cheddar.
• In a separate frying pan, melt butter and saute sliced onions. Season with salt, pepper and garlic.
• Place cooked burger patty on top of one cheese-topped slice of bread and the saute onions on the other. Carefully assemble and cut sandwich.

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:

• 1. In small bowl whisk together mayonnaise, ketchup, grated onion, pickle relish, and paprika.
• 2. Place 2 tablespoons butter in nonstick skillet over medium high heat. Add onions and cook until golden brown approximately 10-15 minutes; stirring every few minutes.
• 3. Mix ground beef, Worcestershire Sauce, salt and pepper. Form into four equal patties. Preheat skillet and cook over medium heat until golden brown and cooked through; flipping halfway through the cooking process.
• 4. Spread a little more than 1 tablespoon of dressing on each slice of bread. Place a piece of Swiss Cheese on each slice of bread. Add browned onions and one beef patty to four of the slices. Top with the remaining slices to form four sandwiches.
• 5. Butter top side of bread and place butter side down in skillet over medium low heat and cook until golden brown. Butter other side of bread before flipping. Flip and brown other side until golden brown and cheese is melted. It is helpful to cover the skillet with aluminum foil while it is browning.