CLASSIC PATTY MELT
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
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.
PATTY MELTS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 7
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 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.
THE BEST PATTY MELT RECIPE
Cheese, onions, and a juicy burger patty meet in this perfectly satisfying sandwich.
Provided by J. Kenji López-Alt
Categories Entree Burger Sandwiches Sandwich
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in a 12-inch heavy-bottomed skillet over medium heat until foaming. Add 2 slices bread and swirl around pan using hand or spatula. Cook, swirling occasionally until pale golden brown, about 3 minutes. Transfer to cutting board cooked-side up. Divide American cheese evenly between slices, layering them in the center and leaving a 1/4-inch gap around the edges.
- Repeat step 1 with remaining bread slices and Swiss cheese.
- Season hamburger patties on both sides with salt and pepper. Return skillet to heat to high and melt 1 tablespoon butter in skillet until light brown. Swirl to coat bottom of skillet and add both burger patties. Cook without moving until dark brown crust forms on first side, about 1 1/2 minutes, reducing heat to medium if butter begins to burn or smoke excessively. Flip burgers using spatula and cook on second side without moving until crust develops, 1 1/2 minutes longer.
- Transfer burger patties to plate and reduce heat to medium. Add onions, 1 tablespoon butter, and 2 tablespoons water to skillet. Season with salt and pepper. Cook, stirring constantly and scraping up browned bits from bottom of skillet until water evaporates and onions start to fry and leave brown residue on bottom of pan. Add another 2 tablespoons water and continue to cook. Repeat 2 more times until water is used up and onions are soft and deep golden brown. Add collected juices from meat plate to onions and continue to cook for 30 seconds. Onions should be moist, but not dripping.
- Divide onion mixture evenly between cheese-topped toast slices. Add burger patties to slices with American cheese and close sandwiches.
- Add 1 tablespoon butter to skillet. Return to medium heat and cook until butter melts. Sprinkle with salt. Swirl to coat pan and add sandwiches. Cook, swirling sandwiches around pan frequently until deep golden brown on bottom, about 5 minutes. Remove sandwiches from skillet, melt remaining tablespoon butter in pan and sprinkle with salt. Return sandwiches to skillet and cook, swirling frequently until second side is golden brown and cheese is melted. Serve immediately.
Nutrition Facts : Calories 1099 kcal, Carbohydrate 32 g, Cholesterol 276 mg, Fiber 4 g, Protein 57 g, SaturatedFat 45 g, Sodium 1739 mg, Sugar 7 g, Fat 82 g, ServingSize 2, UnsaturatedFat 0 g
PERFECT PATTY MELT
This is from the PBS television show "Cooks Country" My all time favorite sandwich, it was dreampt up by some genius in the 50's, no one is sure just who!
Provided by pammyowl
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Tear up the 2 slices rye bread into small pieces, add the 2 T. milk and spices. Mash well, then mix with the hamburger, form into 4 patties, forming into the shape of the bread. Poke a hole in the center to prevent plumping.
- In a large skillet melt 2 T. butter, add two patties and brown on one side only. Remove from pan and brown the other two.
- Drain the fat reserving one teaspoon. put in the onions in the skillet and brown lightly, 8-10 minutes.
- Lay the patties raw side down on the onions. Reduce the heat and cook for approximately 5 minutes.
- Remove every thing, wipe out the pan.
- Butter the bread, (or just put butter in the pan).
- On 4 slices of bread, put 1/4 cup cheese, put a patty on, put another 1/4 cup cheese on top, and a big pile of onions. Top with the other 4 slices.
- Two at a time grill each sandwich. keeping the already done ones warm in a low oven.
Nutrition Facts : Calories 865.4, Fat 49.3, SaturatedFat 23.9, Cholesterol 181.7, Sodium 1237.8, Carbohydrate 49.5, Fiber 6.1, Sugar 7, Protein 54.2
CLASSIC PATTY MELT
A quick, easy, and basic recipe for patty melts. I used Jewish rye bread but any bread will work as long as it's rye. I double the cheese but feel free to use 1 slice per patty melt.
Provided by Yoly
Categories Main Dish Recipes Sandwich Recipes Beef
Time 30m
Yield 3
Number Of Ingredients 8
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.
Nutrition Facts : Calories 821.5 calories, Carbohydrate 36.7 g, Cholesterol 178 mg, Fat 54.2 g, Fiber 4.6 g, Protein 45.8 g, SaturatedFat 25.5 g, Sodium 1358.1 mg, Sugar 5 g
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