Patty Melt

A CLASSIC PATTY MELT IS A SANDWICH CONSISTING OF A

 HAMBURGER PATTY BETWEEN TWO SLICES OF BREAD, 

JUST AS EARLY HAMBURGERS WERE SERVED.  

(TRADITIONALLY RYE BREAD, BUT OTHER BREADS HAVE BEEN INTRODUCED).  
THE HAMBURGER IS PAN FRIED WITH BUTTER, TOPPED WITH 
CARAMELIZED ONIONS AND SWISS CHEESE, THEN GRILLED TO 
MELT THE CHEESE, THOROUGHLY.  

IT IS UNCLEAR WHEN THE PATTY MELT WAS ACTUALLY INVENTED, BUT 

SOME RECORDS SHOW THEM BEING SERVED AS EARLY AS

THE 1940'S.  THE PATTY MELT IS ASSOCIATED WITH DINER FOOD, AND 

HAVE BEEN SAID TO HAVE INSPIRED THE TUNA MELT.

TYPICALLY THEY ARE SERVED WITH LETTUCE, TOMATO AND

PICKLES ON THE SIDE, AND NOT SERVED WITH ANY CONDIMENTS.  

I DECIDED TO PUT A LITTLE TWIST TO THIS TRADITIONAL PATTY

MELT.  SINCE THIS IS GRILLING SEASON, I INSISTED ON PUTTING A NICE

CHAR ON THEM.  I  ELEVATED THE FLAVOR OF

THE GROUND BEEF WITH A HINT OF WORCESTERSHIRE

SAUCE.  THEN I ADDED A SLAB OF BUTTER TO

THE CENTER OF EACH PATTY BEFORE GRILLING, TO

KEEP THE BURGERS MOIST.  REMEMBER, "FAT IS ALSO FLAVOR".

EVEN THOUGH OTHER CHEESES HAVE BEEN INTRODUCED OVER THE YEARS,    

I DECIDED TO STICK WITH THE TRADITIONAL, SWISS.  IT WAS SIMPLY THE 

BEST BURGER I HAVE HAD IN SUCH A LONG TIME.  

PATTY MELT

Ingredients:

2 lbs ground beef

4 TBS Worcestershire Sauce

Salt and pepper, to taste

8 slabs butter

2 large sweet onions, sliced and sautéed 

16 slices Swiss Cheese, or American

1 loaf Three Bakers Great Seed Bread

Lettuce, tomato and pickles, optional

Directions:

1.  In large mixing bowl add ground beef, Worcestershire.  Season with salt and pepper to liking.  Mix.  Mold into 8 (1/4 lb) balls.  Press center of each ball and place slab of butter.  Fold over to completely cover.  Mold into patties.  Spray and preheat grill on high heat.  Grill for 4 mins on each side, or until desired doneness.  

2.  Brush melted butter on both sides, of each slice of bread.  Place on upper part of grill to toast.  Approx. 2-3 mins on each side.

3.  To assemble:  Add cheese to toasted bread, top with patty, then with caramelized onions.  Top with additional slice of cheese, then with second slice of toasted bread.  Place back on grill, with cover closed (low heat) for an additional 2 mins, or until cheese is completely melted.

Makes 8 Patty Melts

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SMOKED GRUYERE BEER SAUCE

SMOKED GRUYERE BEER SAUCE


IT'S A HIT!!!
CREATE THIS DELICIOUS SMOKED GRUYERE BEER SAUCE
FOR YOUR NEXT OUTING.  THE CROWD WILL BE CHEERING YOU ON,
ALL THE WAY HOME.  SERVE ON BURGERS, HOT DOGS,
CHICKEN OR FISH SANDWICHES.  

Ingredients:
1/4 lb smoked gruyere cheese
1/4 lb American cheese, yellow
1 small garlic clove, minced
1 cup gluten free beer
2 tsps Dijon mustard
1 TBS butter
pinch of black pepper

Directions:
1.  Add all ingredients to medium size saucepan.  Heat on medium heat for approx. 8 - 10 mins, breaking up cheese, as sauce is heating.  Stir to make sure cheese sauce does not stick to bottom of pan.  Pour over burgers, hot dogs, chicken or fish sandwiches.

NOTE:  If sauce cools, just reheat on stove top or microwave for a few minutes.

Chicken Chorizo Burger with Poblano Peppers

Ingredients:
1/4 cup canola oil, plus 2 TBS
3 poblano peppers, sliced in steps
1 large onion, sliced in strips
2 garlic cloves, minced
6 chicken (boneless/skinless) thighs, seasoned with salt and pepper
1/8 tsp salt
1/8 tsp pepper
8 ozs Mexican Cheese Blend Cheese
6 sandwich buns, toasted
6 corn tortilla, cut into squares
16 ozs chorizo, molded into 6 patties

Cilantro Sauce Ingredients:
1 small head cilantro
1 garlic clove
1/2 cup sour cream
1 lime, juiced
1/2 tsp cider vinegar
1/8 tsp salt
1/8 tsp pepper


Directions:
1.  Heat 1/4 cup oil in skillet on med/high heat.  Add sliced poblano peppers and onions.  Season with salt and pepper.  Cook until soft (approx. 10 mins).  Add garlic.  Stir.  Sauté for additional 3 mins.  Add chicken thighs to skillet.  Open up and lay flat.  Season with salt and pepper.  Sauté until golden brown, approx 10 min.  Flip and brown other side.  Scoop peppers and onions and place on top of chicken.  Add cheese to top of veggies.  Cover and turn off burner.
2.  In separate skillet add 2 TBS canola oil.  Trim off edges of tortilla, making square pieces.  Place in skillet and toast on both side.  Place on paper towels to absorb excess oil until ready to use.
3.  In small skillet add chorizo patties.  Sauce on both sides until done.  Approx. 5 mins on each side.
4.  To make cilantro sauce:  Add all ingredients to medium size food processor.  Blend well.
Makes 6 Sandwiches

Feta Lime Turkey Burgers with Fig Onion Jam

4 TBS olive oil

Burger Ingredients:
3 lbs ground turkey
4 ozs feta cheese
1/2 cup sliced scallions
1 cup unpacked cilantro leaves
3 TBS brown sugar
1 lime, zested and juiced
1/2 tsp crushed red pepper
salt and coarse pepper, to taste

Fig Onion Jam:
1/2 cup red onion, sliced
6 large figs, sliced
2 cloves garlic, crushed
3 TBS brown sugar
2 TBS butter
1/4 cup balsamic vinegar
1/4 tsp red crushed pepper, optional
Salt and coarse pepper, to taste

Basil/Tomato Salad:
6-8 large basil leaves
1 pint grape tomatoes, sliced in half
3 TBS balsamic vinegar
2 TBS olive oil
salt and coarse pepper, to taste

1.  In large skillet heat oil on med/high heat.
2.  Add all burger ingredients in medium size bowl.  Fold together until well combined.  Mold into patties.  Season with salt and pepper.  Add to skillet and cook on both sides until done to desired temperature.  (Approx 5-8 mins on each side).  Remove from skillet, cover to keep warm.
3.  In same skillet add red onion, figs and garlic.  Stir.  Cook until onions become soft (approx. 7-9 mins).  Add brown sugar and butter, stir.  Cook until sugar dissolves.  Add vinegar, scraping bottom of skillet to remove and ingredients that might be stuck.  Season with salt and pepper.
4.  Add burgers back to skillet, tossing to cover with juices.
5.  To make salad:  Toss all ingredients in small bowl.  Salad may be made ahead of time.  Refrigerate to keep cold.

Makes approx. 10-12 burgers
Serve on favorite burger buns

Chorizo Bacon Double Burger with Beer Glazed Pickles and Onions

Ingredients:
1/2 lb thick cut bacon, fried (reserve grease)
2 TBS butter
2 TBS brown sugar
1 TBS jalapeno, sliced
1/4 cup gluten free beer
1/4 cup balsamic vinegar
1 large cucumber, sliced 1/4 inch thick
1 large red onion, slice 1/4 inch thick


Burger Mixture:
2 lbs ground pork
3 chorizo links
1/2 cup cilantro, chopped
1/2 tsp salt
1/2 tsp course pepper


Burger Toppings:
4 thick gluten free buns (or any thick bun), sliced in thirds (toasted on grill)
8 thick slices Havarti cheese
8 thick slices Cheddar cheese
2 cups shredded lettuce
8 thin slices tomato
8 sprigs cilantro
bacon strips
1/3 cup each of mayo, ketchup and Dijon mustard


Directions:
1.  Heat grill on medium/high heat.  Cook bacon on grill safe pan, on grill.  Brown on one side then flip and cook other side.  Reserve grease.
2.  In large bowl fold together ingredients for burger.  Divide mixture into four balls, then divide each ball in half.  Place each ball between plastic wrap or wax paper and hit with mallet to flatten.  Good on grill for approx. 5 mins. each side.  Remove from grill and cover.  (burgers will continue to cook in sauce)
3.  Heat skillet on side burner of grill to medium.  Add bacon grease, butter, brown sugar and jalapenos.  Cook, stirring until sugar dissolves, approx. 2 mins. 
4.  Add beer and balsamic.  Cook down and reduce liquid,  approx. 5 mins. or until thickens.
5.  Add cucumbers and onions to sauce and cook until soft.  Remove and cover
6.  Add burgers to sauce and cook, flipping to cover both sides with sauce.  Total 3 mins.  Be careful not to over cook.  Top burgers with one slice of cheese.  Repeat process to cook remaining burgers.
7.  To assemble burgers:  Top each burger with Havarti cheese and cheddar cheese with the middle slice of bread separating the two.  Add remaining ingredients. 
Note: Brush buns with remaining sauce for flavor.

Lamb and Dill Burger

Burger Sauce:
1/4 cup beer
1 TBS jalapeno, chopped
2 TBS butter
2 TBS brown sugar
1/4 cup balsamic vinegar
salt and pepper, to taste

Burger Mixture:
1 lb ground lamb
4 ozs chopped baby portabello mushrooms
4 ozs feta crumbles
2 TBS dill
2 TBS lime juice
1/2 cup fresh cilantro, chopped
Salt and pepper, to taste

Toppings:
6 burger buns, sliced in half (toasted)
6 slices Havarti Dill cheese
2 cups chopped lettuce
12 thin slices tomato

Dill Yogurt Sauce:
2 TBS fresh dill, chopped
1 cup Greek Yogurt
1/2 tsp jalapeno, chopped
1/2 cup cilantro
1 TBS lime zest
salt and pepper, to taste