It's a Keeper: Ultimate Patty Melts

Tuesday, June 01, 2010

Hello, Grilling Season!  I consider it a little vacation from dishes when we can finally grill all the time. Plus, the lack of heat in an already hot house is a bonus, too.  With grilling season arriving quickly, I had to have one just more skillet burger.  Give Rachael Ray's Ultimate Patty Melts a try if you are in the mood to do the samel.

These burgers sound sorta boring, but trust me, they are not!  They are basically a grilled cheese sandwich, with the addition of a burger patty.  I was lazy and served it with a green salad and some chips, although Rach recommends this Chopped Veggie Salad.  A nice Summer dinner!

Here's the recipe with my comments in brackets:

3 tablespoons EVOO – Extra Virgin Olive Oil, divided
1 small onion, very finely chopped [Now, Rachael doesn't often say "very" finely chopped, so I pay attention when she does, because she must really mean it.]
1 1/4 pounds ground sirloin [I only use a pound because that's how my store sells it and the burgers turned out fine.]
1 tablespoon Worcestershire sauce
Salt and ground black pepper
8 slices white Pullman bread or whatever sandwich bread you like
3 to 4 tablespoons butter, softened
3 to 4 tablespoons Dijon mustard
8 slices Swiss cheese
8 slices bacon, cooked until crisp
8 slices tomato

Yields: 4 servings

Place a medium skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the onion to the pan and cook until tender, 4-5 minutes. Remove to a large mixing bowl and wipe the pan clean.

When the onions have cooled slightly, place the pan back over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. To the mixing bowl with the onions, add the sirloin, Worcestershire, some salt and pepper and mix thoroughly to combine. [But don't mix it too much or else the burgers will be too dense.]  Divide the meat into 4 portions and shape into 4 thin burgers. Add the patties to the hot pan and cook until golden brown and cooked through, about 4 minutes per side.

While the burgers are cooking, butter up one side of each slice of bread then flip them over and spread mustard on each.

When the burgers have finished cooking, make stacks by laying down the slices of white bread, butter side-down, and top them with a slice of cheese, a patty, another slice of cheese, 2 slices of bacon and tomato and another slice of bread (butter side-up).

Wipe out the pan that the burgers were cooked in and return it over medium heat. Add the stacks to the pan and cook until the bread is toasted golden brown and the cheese has melted, 2-3 minutes per side.

Serve with Chopped Veggie Salad alongside.

1 comment:

Anonymous said...

Sounds good. I'm a fan of the patty melt. I do prefer a pile of caramelized onions on top though. And grilled on rye bread is yummy too!

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