STEAKHOUSE GRILLERS PRIME PATTY MELT
Provided by Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- 1. In large nonstick skillet melt 2 teaspoons butter. Add onion. Cook, uncovered, over medium-low heat about 10 minutes or until onion is tender and beginning to brown, stirring occasionally.
- 2. Add mushrooms to onion. Cook, stirring occasionally, over medium-low heat for 3 to 4 minutes or until mushrooms are tender. Remove from skillet. Keep warm.
- 3. Add burgers to same skillet. Cook over medium heat, uncovered, for 7 to 8 minutes or until heated through, turning once. Remove from skillet. Keep warm.
- 4. Remove skillet from heat. Carefully wipe out skillet with paper towel. Lightly spread 2 teaspoons softened butter on one side of bread slices. Place two bread slices, butter side down, in skillet. Top with burgers, steak sauce, onion mixture and cheese. Place remaining bread slices, butter side up, on top. Cook, covered, over medium-low heat for 2 to 4 minutes or until golden brown on bottoms. Turn. Cook, uncovered, for 2 to 3 minutes more or until cheese melts and bread is golden brown. Cut in half. Serve immediately.
- ON THE GRILL:
- Preheat grill
- Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F.
- ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
- This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.
GRILLED PATTY MELTS
This is a grilled version of the classic patty melt sandwich on rye bread. Simple and delicious!
Provided by FROGHOPPER
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Pat out three 1/3-pound hamburger patties, pressing each patty down with your index and middle fingers to get a nice, flat burger instead of a ball. Season patties on both sides with salt and pepper.
- Cook on the preheated grill until no longer pink in the centers, 10 to 12 minutes, flipping halfway. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Meanwhile, melt butter in a saucepan over low heat. Increase heat to medium-low, add onion, and saute until tender, 5 to 7 minutes.
- Place 3 slices of bread on the grill. Top each with a slice of American cheese, a cooked patty, sauteed onions, a slice of Swiss cheese, and the remaining bread. Grill sandwiches until cheese melts, about 1 minute per side.
Nutrition Facts : Calories 781 calories, Carbohydrate 36.3 g, Cholesterol 165.9 mg, Fat 50.1 g, Fiber 4.3 g, Protein 44.8 g, SaturatedFat 25.1 g, Sodium 1094.3 mg, Sugar 4.5 g
BRISKET MELT
Provided by Food Network
Categories main-dish
Time P1DT3h50m
Yield 10 to 12 servings
Number Of Ingredients 33
Steps:
- For the caramelized onions: Heat a large skillet over medium heat. Add oil and the onions. Cook until translucent, then add the brown sugar and stir in until combined. Add the salt and pepper and continue to cook until desired color is achieved.
- For the brisket rub: In a large mixing bowl, stir together the brown sugar, granulated sugar, salt, paprika, chili powder, onion powder, black pepper, cayenne, garlic powder, celery seed and pink salt.
- For the garlic Parmesan butter: Combine butter, Parmesan and garlic in a bowl.
- For the BBQ sauce: In a medium saucepan over medium heat, add the tomato paste and cook for 5 minutes. Add the brown sugar, salt, mustard, celery seed and cayenne pepper. Cook for 2 minutes. Add the pineapple juice, vinegar, molasses and tamarind paste and simmer, stirring occasionally, for 1 1/2 hours.
- For the smoked brisket: Place brisket in a large pan and thoroughly rub both sides with 3 cups brisket rub (save the remainder for another use). Let the brisket marinade, refrigerated, overnight.
- Preheat a smoker to 250 degrees F.
- Smoke brisket until it has a developed crust, 14 to 16 hours.
- Preheat the oven to 350 degrees F.
- Place brisket in a pot with chicken stock and braise for 1 hour 30 minutes. Shred the meat. Reserve the au jus.
- Spread garlic Parmesan butter on Texas toast. Toast on a flattop.
- Melt 2 slices cheese on the other side of half of the toast.
- Heat 6 ounces brisket in a pan with reserved au jus until the au jus reduces by a quarter. Add BBQ sauce, then lay on the bottom slice of toast. Top with a handful of caramelized onions and close sandwich. Slice in half and serve. Repeat to make more sandwiches.
GRILLERS PRIME PORTOBELLO PATTIE MELT
Number Of Ingredients 6
Steps:
- 1. Cook Veggie Burger according to package directions. Top hot burger with cheese slice. Let stand for 1 minute or until cheese melts.2. Meanwhile, in small nonstick skillet coated with cooking spray cook sliced mushroom and onion rings over medium-low heat about 5 minutes or until tender, stirring frequently. Stir in steak sauce.3. Serve burger topped with mushroom mixture between bread pieces.
Nutrition Facts : Nutritional Facts Serves
PORTOBELLO PATTY MELTS
This is a traditional patty melt in all ways save the fact that the beef has been swapped out for roasted portobello-mushroom caps. It otherwise hews closely to the recipe served at Tiny Naylor's drive-in restaurant in Los Angeles in the 1950s, and to the ones used in coffee shops and diners across the country. But those mushrooms! Roasted in the oven in a marinade of oil, balsamic vinegar, soy and garlic, they take on immense flavor and density, and provide a terrific foil to the caramelized onions, Swiss cheese and butter-griddled rye bread.
Provided by Sam Sifton
Categories sandwiches
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.
- Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you're ready to cook.)
- Take a small baking dish, and put into it olive oil, soy sauce, balsamic vinegar and minced clove of garlic. Add portobello caps, then cover with foil, and roast in a 400-degree oven for 30 to 45 minutes, turning once.
- Set the skillet to medium heat, and put four pieces of rye bread into the butter that remains from cooking the onions. Top each piece with a slice of cheese, then two portobello caps, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (You may need to add the additional butter.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 29 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 16 grams, Sodium 807 milligrams, Sugar 10 grams, TransFat 0 grams
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