Recipes

Patty Melts

…that will rock your world!

We don’t eat a ton of red meat in our house. For no major reason, we just tend to stick largely to chicken and fish. Every now and again though, we find ourselves with a pound of organic ground beef that we wonder what do with. We have a few staple recipes that we usually go with, but the other day, hubby suggested patty melts — and boy, these certainly didn’t disappoint.

What really sets this recipe apart is the grilled onions, as well as the thousand island style burger sauce that you add to the bread before grilling. It makes for a warm, juicy bite that is full of flavor again, and again.

Ingredients: (recipe feeds 2)

1 lb organic free range ground beef
1 yellow onion, sliced thin
a couple tsp of pickle relish
a couple ketchup
a couple tbsp vegan mayo
a couple tsp mustard – I use Tj’s dijon mustard
a couple tsp worcester sauce
a pinch of salt and pepper
1 tsp red wine vinegar
4 slices Rye or Sourdough bread
4 tbsp vegan Butter
Cheese of choice: hubby’s had havarti. I used Follow Your Heart plant-based gouda cheese.
*full disclosure: I rarely measure in savory dishes, but I guesstimated to the best of my ability!

Making the Patty Melts:

First, make the burger sauce. In a small bowl, mix mayo, mustard, relish and ketchup. Cover and place in the fridge for later.

Add sliced onion, half of the butter, the red wine vinegar and worcestershire sauce to a skillet over medium-low heat. Let cook for about 20 minutes with lid on stirring occasionally- until onions become translucent. Once done, move cooked onions to plate or bowl and se aside.

In the meantime, form two hamburger patties and season them with salt and pepper on both sides. Drizzle a little worcestershire sauce on the patties and rub mustard on BOTH sides of the patties. I’m telling you all – this step is key!

Heat your skillet to medium-high heat. Once pan is hot (but not smoking), place burger patties on the skillet and cook for about 4 minutes. You want to hear the sizzle to form a solid outer crust on your burgers. Flip burgers over and cook for another 3-4 minutes for a medium-well done burger. *Try to only flip burger patties ONCE.

Butter four pieces of bread (we used sourdough) and place two of the slices butter side down in the same skillet you cooked the onions. Spread burger sauce on the top of all four slices of bread (opposite side of the butter) – then, add a slice of cheese to the two slices in the skillet. Top cheese with grilled onions then top onions – yum.

Finally, top with a burger patty and place one more slice of cheese on top of that and then top with the slice of rye bread burger sauce down.

Turn skillet up to medium-high heat and cook until bottom rye is nice and golden. Then, carefully flip sandwich over and grill the other side until golden and cheeses are nice and melted. Boom. Delicious patty melts full of flavor and texture.