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PATTY MELT!!
This sandwich requires a little more time than our other quick, put-together combinations,
but we can’t tell you how much it’s worth it. A patty melt is incredibly popular in the USA.
It’s essentially a burger inside a grilled cheese. The double cheese you get around the
burger is just magical, and combined with our slow-roasted tomato ketchup it will instantly
transport you to your happy place. We recommend you use the best meat you can afford,
preferably aged. We use a 45-day-aged mix of chuck and short rib, with a fat content of
around 30%. This sounds a little high, but it’s what flavours the burgers and keeps them
juicy.
Serves 2
4 slices of sourdough bread, buttered on one side
300g (10½oz) mixed grated cheese (see our blend)
4 tbsp slow-roasted tomato ketchup
For the caramelized onion
1 tbsp rapeseed (canola) or other vegetable oil
1 white onion, finely chopped
½ tsp salt
For the burgers
280g (10oz) minced (ground) beef
1 tsp salt mixed with 1 tsp freshly ground pepper
Start by caramelizing the onion: heat the oil in a heavy, cast-iron frying pan over a medium heat,
add the onion and fry, for about 10 minutes, until nicely softened and golden brown. Add the
salt, mix well and transfer to a bowl.
For the burgers, wipe down the pan used for the onion and set over a medium-high heat. With
your hands, form the minced (ground) beef into two patties, roughly the shape of the bread slices
and at least 1cm (⅜-inch) thick. Add to the hot pan, sprinkle both with half the salt and pepper
mixture and cook for 90 seconds (for medium). Flip over and sprinkle with the remaining
seasoning and cook for another 90 seconds. For well done, cook for 2 minutes each side.
As they cook, press them down with a spatula to form a good crust. They may smoke slightly,
but don’t worry! Remove the cooked burgers to a plate.
Place the bread slices buttered side down.
Sprinkle 100g (3½oz) of the grated cheese over each of two of the slices.
Top with 1 tablespoon of the caramelized onion followed by the burger and the remaining cheese.
Spread 2 tablespoons slow-roasted tomato ketchup onto the other slices of bread before closing.
Cook using your preferred method. Be careful not to squish them down too
much as they will start to fall apart.
Cut in half to see the glorious double cheese encased burger you have created.
but we can’t tell you how much it’s worth it. A patty melt is incredibly popular in the USA.
It’s essentially a burger inside a grilled cheese. The double cheese you get around the
burger is just magical, and combined with our slow-roasted tomato ketchup it will instantly
transport you to your happy place. We recommend you use the best meat you can afford,
preferably aged. We use a 45-day-aged mix of chuck and short rib, with a fat content of
around 30%. This sounds a little high, but it’s what flavours the burgers and keeps them
juicy.
Serves 2
4 slices of sourdough bread, buttered on one side
300g (10½oz) mixed grated cheese (see our blend)
4 tbsp slow-roasted tomato ketchup
For the caramelized onion
1 tbsp rapeseed (canola) or other vegetable oil
1 white onion, finely chopped
½ tsp salt
For the burgers
280g (10oz) minced (ground) beef
1 tsp salt mixed with 1 tsp freshly ground pepper
Start by caramelizing the onion: heat the oil in a heavy, cast-iron frying pan over a medium heat,
add the onion and fry, for about 10 minutes, until nicely softened and golden brown. Add the
salt, mix well and transfer to a bowl.
For the burgers, wipe down the pan used for the onion and set over a medium-high heat. With
your hands, form the minced (ground) beef into two patties, roughly the shape of the bread slices
and at least 1cm (⅜-inch) thick. Add to the hot pan, sprinkle both with half the salt and pepper
mixture and cook for 90 seconds (for medium). Flip over and sprinkle with the remaining
seasoning and cook for another 90 seconds. For well done, cook for 2 minutes each side.
As they cook, press them down with a spatula to form a good crust. They may smoke slightly,
but don’t worry! Remove the cooked burgers to a plate.
Place the bread slices buttered side down.
Sprinkle 100g (3½oz) of the grated cheese over each of two of the slices.
Top with 1 tablespoon of the caramelized onion followed by the burger and the remaining cheese.
Spread 2 tablespoons slow-roasted tomato ketchup onto the other slices of bread before closing.
Cook using your preferred method. Be careful not to squish them down too
much as they will start to fall apart.
Cut in half to see the glorious double cheese encased burger you have created.
from "Grill My Cheese" by Nisha Patel & Nishma Chauhan
https://www.thriftbooks.com/w/grill-my-cheese-more-than-your-average-grilled-cheese_nishma-chauhan_nisha-patel/14503656/
6 replies
= new reply since forum marked as read
= new reply since forum marked as read
I like a top and a bottom if I'm going to pick it up!
