Indiana Patty Melt Food

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 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!

THE GREATEST AMERICAN PATTY MELT IN THE COUNTRY

Steps:

• For the caramelized onions: Add the butter to a medium skillet over medium-low heat. Add the onions and cook, undisturbed, until the bottoms of the onions begin to caramelize, 10 to 15 minutes. Stir once, then cook for another 5 minutes, undisturbed, until golden. Deglaze with the sherry. Season with salt and pepper and set aside.
• For the patty melts: Heat a large cast-iron skillet over medium-high heat. Form the meat into 4 balls with your hands. Season both sides with the garlic salt and some pepper. Smash to the desired size (matching up with the size of your bread). Griddle each side until crusty, very seared and about medium/medium rare in the interior (about 130 degrees F), 5 to 6 minutes a side. Thoroughly wipe clean the skillet and reduce the heat to medium low.
• On each of 4 slices of rye, place 2 slices of cheese, then a patty, then some onions, then 2 more slices of cheese and finally another slice of rye. Butter both sides of each sandwich (crust to crust is a must) and griddle until the bread is slightly golden and the cheese is gooey, 2 to 3 minutes per side (dome with a metal bowl if necessary to ensure the cheese melts). Serve with your favorite yellow mustard if desired.

INDIANA PATTY MELT

Steps:

• 1. Prepare the caramelized onions first in 1 Tbsp. butter and set aside. Also make the sauce ahead and store in refrigerator until ready.
• 2. Shape the ground beef into four uniform patties and place in a large, hot skillet. Cook as you would any burger, to desired doneness, adding salt, and add 2 slices American cheese and 1 slice of Swiss to each patty. Cover the pan to help the cheese melt. Place on paper towel to drain.
• 3. Toast the bread and spread four slices with 2 Tbsp. butter. Spread the sauce on top of butter. Add the warm caramelized onions to four bread slices. Then add the patties and serve.