Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Friday, July 8, 2011

Patty Melt

I had forgotten how good a Patty Melt could be but made one last night that made me sorry I had gone without one for so long.   What could be bad about a hamburger on grilled cheese with caramelized onions?  I quartered and thinly sliced two onions and sautéed them on medium heat with some salt and a little bit of sugar.  In the mean time I got the grill going, formed my burger patties and threw them on.  In a separate fry pan I melted a mix of butter and olive oil and when it was hot enough I laid down my slices of bread.  Someone once told me that the secret to a perfect grilled cheese was to grill the bread on both sides, and they were right.  I flipped the bread and laid down my slices of Cheddar Cheese on both my tops and bottoms.  By this time my onions were browning up and my burger was ready to go.  I set the burgers on the bread with cheese then topped them with a pile of caramelized onions, a squirt of ketchup, and the other slice of cheesy bread.  After letting them ooze together for a minute or two on each side I served them up with a salad.  Incredible!  Would be so easy to change them up too, add some flaked chili peppers or mushrooms to the onions, fresh arugula, or olive bread.  But this may be one of those things that is best left unaltered.

1 comment:

  1. I've gotta try doing this on Rye, that's the traditional Patty Melt, good recipe...