Wednesday, February 13, 2013

Classic Patty Melt

I can't imagine anyone not having one of these babies at least once in a lifetime. Unless you did not grow up in the US, then maybe not.

These are the ultimate "diner" food and found in almost any restaurant in small town America. They are also one of my youngest child's top 5 foods of all time( at 15 she still has plenty of time to broaden the experience of her palate).

Back here in the Midwest though, a classic Patty Melt, is one of the main food groups dinner (meaning lunch to anyone not from middle America) staple.

I mean, it's a seasoned beef patty, seared on both sides, put between 2 slices of Rye (our preference), kissed on one side with carmelized onions and snuggled between 2 sides of cheesy goodness, then it's grilled on both sides......YUM-ME!!

Behold the mighty.....
  
Drive-Thru
@Sourdoughnative

This baby is the bomb!! It takes a few steps but it's worth it!

Ingredients:
1 1/2 lbs. Ground beef, separated into 4 6oz patties
3-4 Onions, ends removed, peeled, halved and sliced 1/4"
2 tbsp oil 
8 slices of good cheese, I used Swiss and Muenster
8 slices of Rye or Sourdough bread
Butter

Directions:
  1. Begin by heating the oil in a skillet on medium and put all the onions in and toss. Season with salt and pepper and cook for 10 minutes. Lower heat to Low, cover and stir occasionally until softened and slightly browned, about another 20-30 minutes. 
  2. Meanwhile, season patties with salt and pepper and set aside. 
  3. About 10 minutes before the onions are done, heat a large pan on medium and cook the patties 4-5 minutes on each (without disturbing!!-you want that crust!). When done place on a paper towel lined plate and tent with foil. 
  4. Prepare the bread by putting cheese on one side and some of the onions. 
  5. Place the patty on the onions and cover with another slice of cheese and the other side of bread. Lightly butter both sides and cook until browned and cheese is melted. 
  6. Slice and enjoy!!!



See, pretty simple. But man are they good!!

I served them with roasted Pesto Potato Wedges!! But that's a recipe for another day...


*This recipe is featured on Sunflower Supper Club-Weekend Potluck #54
*This recipe is also featured on Melt in Your Mouth Monday (Recipe Blog Hop #104)