PATTY MELT BURGER RECIPE RECIPES

Name: Patty Melt Burger
Prep time: 20 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: european
Ingredients: 1 1/2 pounds ring beef 80/20, hand shaped into 4 square patties; 8 slices cheddar cheese; 1 white onion sliced; 8 slices rye bread; 2 tablespoons grapeseed oil; salt; pepper

PATTY MELT BURGER | PARTNERS.ALLRECIPES.COM

Patty Melt Burger | partners.allrecipes.com image

Patty Melt Burger in the same way as auditorium showground Beef, Cheddar Cheese, White Onion, Rye Bread, Grapeseed Oil, Salt, Pepper

Provided by Food Republic

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 7

Ingredients

Nutrition Facts : Calories 830 calories, CarbohydrateContent 35 grams, CholesterolContent 175 milligrams, FatContent 53 grams, FiberContent 5 grams, ProteinContent 53 grams, SaturatedFatContent 23 grams, SodiumContent 1080 milligrams, SugarContent 4 grams, TransFatContent 1.5 grams

THE ULTIMATE PATTY MELT BURGER RECIPE - FOOD.COM

The Ultimate Patty Melt Burger Recipe - Food.com image

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.

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 6 serving(s)

Number Of Ingredients 7

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

Steps:

Cut the bacon strips in half. Fry to preferred doneness (I like mine moderately soft).
Fry onions in a little butter over medium to medium-high heat until cooked and browned.
Fry mushrooms in butter or bacon grease until nicely cooked and a little browned.
Form ground sirloin into 6, slightly oval patties. Fry or grill to preferred doneness (I like medium-well).
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".
When set-ups are ready them pry them open and set them on the individual plates.
Put cooked patties on one side of the set-up. Top with bacon strips, onions, and mushrooms.
Close sandwiches, pin with frilly toothpicks, and cut in half.
Offer mayonnaise and/or mustard (preferably brown or Dijon), at the table.
I prefer to offer coleslaw (try Recipe #209944 ), or a green salad but really crisp french fries and a pickle on the side are customary.

Nutrition Facts : Calories 847.5, FatContent 50, SaturatedFatContent 22.2, CholesterolContent 175.5, SodiumContent 948.7, CarbohydrateContent 40.5, FiberContent 5, SugarContent 6.3, ProteinContent 56.9

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