OLD-FASHIONED PATTY MELTS
Everything about these Old-Fashioned Patty Melts is perfect, from the beef patty smothered in cheesy, oniony goodness, to the toasted and buttery rye bread. This sandwich is sure to have you saying "Ooh, it's so GOUDA!"
Provided by Ginsburg Enterprises
Categories Sandwiches
Number Of Ingredients 8
Steps:
- In a large skillet or grill pan over medium-high heat, melt 1 tablespoon butter; saute onion 6 to 8 minutes, or until it starts to brown. Remove to a bowl and cover.
- Shape beef into 2 oval patties; sprinkle with salt and pepper to taste.
- In the same skillet over medium heat, cook patties 5 to 7 minutes per side, or until no longer pink in center. Remove from skillet 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.
- To assemble a sandwich, place a slice of cheese on a piece of toast, top with a beef patty, half the onion slices, and half the salad dressing. Top with another slice of cheese and piece of toast; repeat with second sandwich, then 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!
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.
ROMAN BURGER MELTS
Make and share this Roman Burger Melts recipe from Food.com.
Provided by hungrykitten
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 351.2, Fat 14.3, SaturatedFat 6.5, Cholesterol 67.3, Sodium 480, Carbohydrate 26.8, Fiber 1.2, Sugar 3.4, Protein 27
ROMAN PATTY MELTS/BALSAMIC PEPPERS, ONIONS/SUNDRIED TOMATO AIOLI
Try Suzanne Barfield's Roman Patty Melt with peppers, onions and aioli to make a great burger for which she won $100,000.00. On 09/28/2009 she was the new winner of the Sutter Homes Build a Better Burger contest, and this is the burger, ;) Suzanne hails from Basking Ridse, NJ & holds an M.S. in food chemistry from Rutgers University and has a Ph.D. in human and organizational development. Before retiring, she worked in IT doing strategic planning. Suzanne's degree has helped her with cooking, because she is an "experimenter at heart." She has fond memories of eating patty melts at Woolworth's as a kid, so she started playing around with that idea and added Mediterranean flavors. :) Don't let the long laundry list frighten you - you just need to be organized - it is really worth the effort..
Provided by Manami
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 25
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.
Nutrition Facts : Calories 2314.4, Fat 72.2, SaturatedFat 24.2, Cholesterol 163, Sodium 5257, Carbohydrate 312.9, Fiber 18.2, Sugar 9.2, Protein 95.3
PATTY MELTS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Push to one side of the skillet; add the mushrooms and cook until browned, about 2 minutes. Season with salt and pepper, then mix the mushrooms and onions together and cook until the onions are golden, about 10 more minutes. Add the vinegar and 2 tablespoons Worcestershire sauce. Transfer the mixture to a bowl and keep warm.
- Meanwhile, mix the turkey, beef and the remaining 2 teaspoons Worcestershire sauce in a bowl. Shape into 4 equal-size oval patties.
- Wipe out the skillet, add 1 tablespoon olive oil and place over medium-high heat. Season the patties with salt and pepper and cook until browned on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes.
- Divide the onions and mushrooms among 4 bread slices; top with a slice of cheese, a patty, another slice of cheese and another bread slice. Wipe out the skillet; add 1 tablespoon olive oil and place over medium heat. Cook the sandwiches in two batches until the bread is toasted and the cheese melts, 1 to 2 minutes per side, adding the remaining 2 teaspoons oil as needed.
Nutrition Facts : Calories 534, Fat 26 grams, SaturatedFat 7 grams, Cholesterol 83 milligrams, Sodium 848 milligrams, Carbohydrate 40 grams, Fiber 10 grams, Protein 37 grams
PATTY MELTS
As great dinner sandwiches go, it is hard to beat patty melts: ground beef, Swiss cheese and caramelized onions griddled on rye bread until they become crisp, oozing packages of salty-sweet delight. This recipe for them, which riffs on the ones served at Tiny Naylor's drive-in restaurant in Los Angeles in the 1950s, is about as traditional as you can get - luscious enough that they don't require condiments. Between the butter and the onions and the cheese, the sandwiches makes their own. Undercook the burger patties slightly before assembly, so they finish while you're griddling the sandwiches at the end.
Provided by Sam Sifton
Categories sandwiches
Time 1h
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 841, UnsaturatedFat 25 grams, Carbohydrate 17 grams, Fat 65 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 32 grams, Sodium 776 milligrams, Sugar 4 grams, TransFat 3 grams
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