The Ultimate Patty Melt Burger |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I used to work at Friendly's, a family restaurant chain where patty melts were a major feature of the menu. The ordinary patty melt is a grilled swiss on rye with a hamburger and some grilled onions inside. But its even better with bacon and mushrooms. My DH's absolute, favorite burger. The prep work takes a little time as you cook each element but if you have the bacon, onions, and mushroom ready ahead you can assemble the patty melts as fast as you can cook a hamburger. Good for race day, game day, or any time you've got a crowd of hearty eaters at your table. Ingredients:
2 lbs ground sirloin |
3 -4 medium onions, sliced |
1/2 lb bacon |
1/2 lb mushroom, sliced |
12 slices rye bread (a hearty, thick-sliced one with seeds is best) |
12 slices swiss cheese |
butter |
Directions:
1. Cut the bacon strips in half. Fry to preferred doneness (I like mine moderately soft).
2. Fry onions in a little butter over medium to medium-high heat until cooked and browned.
3. Fry mushrooms in butter or bacon grease until nicely cooked and a little browned.
4. Form ground sirloin into 6, slightly oval patties. Fry or grill to preferred doneness (I like medium-well).
5. While patties are cooking, make 6 sandwiches of rye bread and cheese. Butter the outsides and cook like a normal grilled-cheese sandwich - in restaurant-speak this is a set-up .
6. When set-ups are ready them pry them open and set them on the individual plates.
7. Put cooked patties on one side of the set-up. Top with bacon strips, onions, and mushrooms.
8. Close sandwiches, pin with frilly toothpicks, and cut in half.
9. Offer mayonnaise and/or mustard (preferably brown or Dijon), at the table.
10. I prefer to offer coleslaw (try Better Dressing for Coleslaw ), or a green salad but really crisp french fries and a pickle on the side are customary.
|
|