Steakhouse Grillers Prime Patty Melt Food

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DINER-STYLE PATTY MELT



Diner-Style Patty Melt image

Provided by Molly Yeh

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 14

1/4 cup mayonnaise
4 teaspoons Dijon mustard
2 teaspoons ground caraway
1 1/2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
1/2 small onion, sliced
1/2 small red bell pepper, sliced
10 ounces (283 grams) 80/20 ground beef
2 teaspoons Worcestershire sauce
4 slices store-bought frozen garlic, butter and parsley Texas Toast
2 slices Swiss cheese
2 slices yellow American cheese
Ketchup, for serving

Steps:

  • Stir together the mayonnaise, mustard, caraway, 1/4 teaspoon of salt and several grinds of black pepper in a small bowl and set aside.
  • Heat a 2-burner griddle over medium heat. Melt 1 tablespoon of the butter over the surface of the griddle. Add the onions and peppers and season with 1/4 teaspoon salt. Cook, tossing occasionally, until tender and golden, 8 to 10 minutes. Push to one side of the griddle and Scrape the griddle clean.
  • Combine the beef, Worcestershire and 3/4 teaspoon salt in a medium bowl and mix with your hands to combine. Form into 2 oval patties about 1/2 inch thick each, slightly larger than the size of the slices of toast (they will shrink a little as they cook). Season both sides of the patties with the remaining 1/4 teaspoon of salt and a couple cranks of black pepper.
  • Melt the remaining tablespoon of butter on the grill over medium to medium-high heat. Add the patties on one side of the griddle and press to flatten with a metal spatula. Cook, flipping once, until browned and almost cooked through, 2 to 3 minutes per side. Meanwhile, lay the Texas toast down on the other side of the griddle. Toast one side, 1 to 2 minutes, then remove to your cutting board.
  • To assemble, spread the toasted side of 2 pieces of bread with half of the mayo mixture. Add a slice of Swiss cheese to each, then a burger patty. Top with the onion mixture and the American cheese. Spread the remaining mayo mixture on the toasted sides of the last 2 pieces of Texas Toast and top the sandwiches mayo-side down.
  • Set the sandwiches on the griddle over medium low heat. Toast, flipping once, until the cheese is melted and the bread is crisp and toasty, about 3 minutes per side. Cut in half to serve, with ketchup on the side.

PATTY MELT



Patty Melt image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 sandwiches

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, at room temperature
2 tablespoons vegetable oil, plus more for oiling the griddle
3 large onions, sliced 1/4 inch thick
Kosher salt and freshly ground black pepper
1 1/2 pounds ground beef (85 percent lean, 15 percent fat)
8 ounces ground pork
1 tablespoon Worcestershire sauce
12 slices rye bread
24 slices Swiss cheese

Steps:

  • Melt 2 tablespoons of the butter with the vegetable oil in a large saute pan over medium-low heat. Add the onions and 1/2 teaspoon salt. Cook until the onions are golden and caramelized, 25 to 30 minutes. Set aside.
  • In a medium bowl, combine the beef, pork, Worcestershire, 1 teaspoon salt and 1/4 teaspoon pepper. Divide the mixture into 6 equal portions and form each into a patty in the shape of and a little larger than a slice of the rye bread.
  • Add some oil to a large griddle pan and set it over medium-high heat. When the pan is hot, add the burgers in batches if needed, being careful not to crowd the pan. Cook for 3 to 4 minutes on each side for medium doneness. Remove the burgers to a platter and cover loosely with foil. Repeat with the remaining burgers if needed.
  • Set a large skillet or griddle pan over medium-low heat (or wipe out the griddle pan from the burgers and use that). Butter one side of each slice of rye bread with 1/2 tablespoon of the remaining butter and place the bread slices butter-side down on the griddle. Lay 2 slices of cheese on 6 of the bread slices, then add a burger, one-sixth of the onions and 2 more slices of cheese on top. Place one of the remaining bread slices on top of each sandwich, buttered-side up. Cook until the bottoms are golden brown and the bottom cheese is melted, 2 to 3 minutes. Using a spatula, flip the sandwiches to toast the other sides and melt the cheese, another 2 to 3 minutes. Remove to a platter and cover loosely with foil.
  • Slice each sandwich in half to serve.

PATTY MELTS



Patty Melts image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

1 stick butter
1 whole large onion, halved and sliced
1 1/2 pounds ground beef
5 dashes Worcestershire sauce
Salt and fresh ground black pepper
8 slices rye bread
8 slices Swiss cheese

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



Classic Patty Melt image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
6 tablespoons unsalted butter
1 large onion, thinly sliced
Kosher salt and freshly ground black pepper
1 1/4 pounds ground beef (80 percent lean)
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1/2 teaspoon onion powder
8 slices rye bread
About 1/2 pound sliced Swiss cheese

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.

BRISKET MELT



Brisket Melt image

Provided by Food Network

Categories     main-dish

Time P1DT3h50m

Yield 10 to 12 servings

Number Of Ingredients 33

1 ounce blended oil
5 large yellow onions, sliced
4 ounces brown sugar
1 tablespoon salt
1 teaspoon black pepper
1 cup brown sugar
1 cup granulated sugar
3/4 cup salt
1/3 cup paprika
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon celery seed
1/2 teaspoon pink salt
8 ounces (2 sticks) butter, softened
1/2 cup grated Parmesan
4 ounces chopped garlic
Two 14-ounce cans tomato paste
2 ounces brown sugar
1 ounce salt
1 tablespoon dry mustard
1 teaspoon celery seed
1/2 teaspoon cayenne pepper
1 cup pineapple juice
1/2 cup apple cider vinegar
4 ounces molasses
2 ounces tamarind paste
1 trimmed brisket
5 cups chicken stock
20 to 24 slices fresh Texas toast
20 to 24 slices Cheddar

Steps:

  • For the caramelized onions: Heat a large skillet over medium heat. Add oil and the onions. Cook until translucent, then add the brown sugar and stir in until combined. Add the salt and pepper and continue to cook until desired color is achieved.
  • For the brisket rub: In a large mixing bowl, stir together the brown sugar, granulated sugar, salt, paprika, chili powder, onion powder, black pepper, cayenne, garlic powder, celery seed and pink salt.
  • For the garlic Parmesan butter: Combine butter, Parmesan and garlic in a bowl.
  • For the BBQ sauce: In a medium saucepan over medium heat, add the tomato paste and cook for 5 minutes. Add the brown sugar, salt, mustard, celery seed and cayenne pepper. Cook for 2 minutes. Add the pineapple juice, vinegar, molasses and tamarind paste and simmer, stirring occasionally, for 1 1/2 hours.
  • For the smoked brisket: Place brisket in a large pan and thoroughly rub both sides with 3 cups brisket rub (save the remainder for another use). Let the brisket marinade, refrigerated, overnight.
  • Preheat a smoker to 250 degrees F.
  • Smoke brisket until it has a developed crust, 14 to 16 hours.
  • Preheat the oven to 350 degrees F.
  • Place brisket in a pot with chicken stock and braise for 1 hour 30 minutes. Shred the meat. Reserve the au jus.
  • Spread garlic Parmesan butter on Texas toast. Toast on a flattop.
  • Melt 2 slices cheese on the other side of half of the toast.
  • Heat 6 ounces brisket in a pan with reserved au jus until the au jus reduces by a quarter. Add BBQ sauce, then lay on the bottom slice of toast. Top with a handful of caramelized onions and close sandwich. Slice in half and serve. Repeat to make more sandwiches.

PATTY MELT



Patty Melt image

Provided by Patrick and Gina Neely : Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 11

12 ounces ground beef (preferably chuck)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, divided
1 medium yellow onion, thinly sliced into half moons
Small pinch red pepper flakes
1 tablespoon chopped fresh parsley leaves
4 slices rye bread
4 slices Swiss cheese
4 tablespoons butter, at room temperature
Mustard, for serving
Pickles, for serving

Steps:

  • Generously season the beef with salt and pepper and form into 2 (1/2-inch thick) oval patties.
  • Set aside, or place in the refrigerator while you cook the onions.
  • Add 1 tablespoon olive oil into a large nonstick skillet over medium-high heat. Once oil is hot, add onion and saute until browned, about 8 minutes.
  • Season the onions with red pepper flakes, salt, pepper, and chopped parsley. Remove onions from the skillet to a bowl and reserve.
  • Add the remaining tablespoon oil to the hot skillet. Once hot, add the burgers and cook for 3 to 4 minutes until very browned on one side. Flip and continue cooking the other side for another 3 minutes. Remove from pan.
  • Preheat a grill pan to medium-high heat.
  • Assemble the patty melts:
  • Top 2 pieces rye bread each with a slice of cheese, onions, the burger patty, a second slice of cheese, and a final piece of bread.
  • Butter both the top and bottom of the sandwich.
  • Grill each sandwich until golden and the cheese melts, about 3 to4 minutes on each side.
  • Serve hot with mustard and a side of pickles.

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