Redi Burger Patty Melt Recipes

Steps:

• In a large bowl, add the panko, milk, egg, sage, thyme and salt and pepper. Combine and let sit for a few minutes. Add in the turkey and combine well. Form into oblong patties (same size as the rye bread) Place on a parchment paper lined sheet pan and refrigerate for 20-30 minutes.
• While burgers are resting, in a large saute pan, heat 1/4 cup of the butter and 1 Tablespoon canola oil. Add onions and saute 15 to 20 minutes or until nicely caramelized. Set aside, but keep warm.
• In the same pan as the onions sauteed, add 3 tablespoons canola oil and the mushrooms and saute 6-8 minutes over medium high heat until softened. Set aside, but keep warm.
• Heat a griddle or cast iron skillet to medium high heat, add 1 Tablespoon canola oil and spread evenly. Add in the turkey burgers and cook for 4 to 5 minutes per side. Remove from heat, cover and keep warm.
• Butter the rye bread and add to the pan, place the gruyere on bread, then place the turkey burgers on the cheese, pile with onions and the other piece of rye, repeat for all four burgers. After 2 to 3 minutes, turn sandwich over carefully and brown on other side. Remove to cutting board and cut on the diagonal. Serve with mustard and hot cherry peppers.

Steps:

• Melt butter over flat top griddle or large cast-iron skillet and toast rye bread slices. Season and grill burgers on flat top. Cook to medium-rare. Put olive oil on griddle and grill onions until caramelized. Melt cheese slices over each burger. Assemble pattymelt by placing cheeseburgers over one slice each rye toast, top with caramelized onions and remaining slices of rye toast.
• Serve with French fries and sliced cantaloupe.

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.

Steps:

• 1. Slice LOMA LINDA REDI-BURGER into 8 equal patties. Spray skillet with non-stick cooking spray and cook LOMA LINDA REDI-BURGER over medium heat until lightly browned on each side (approximately 3 minutes on each side).2. Remove patties from skillet and saute sliced onion in skillet until lightly browned. Add vegetable broth and cover skillet. Steam onions until tender.3. Assemble sandwiches by placing 1 slice of LOMA LINDA REDI-BURGER and 1 slice of cheese on slice of rye bread. Top with onions and another slice of bread. Lightly butter outside surfaces of bread and heat in skilled over medium heat until both sides of bread are toasted and cheese has melted. Serve immediately.

Steps:

• Slice Redi-Burger into 8 equal patties. Spray non-stick skillet with cooking spray and fry Redi-Burger over medium heat until lightly browned on each side (approx. 3 minutes on each side). Remove patties from skillet and sauté sliced onion in skillet until lightly browned. Add vegetable broth cover skillet. Steam onions until tender.
• Assemble sandwiches by placing 1 slice of Redi-Burger and 1 slice of cheese on slice of rye bread. Top with onions and another slice of rye bread. Lightly butter outside surfaces of bread and fry in skillet over medium heat until both sides of bread are toasted and cheese has melted. Serve immediately.

Steps:

• Heat 1 tbsp butter and half the oil in a large heavy-based frying pan over a medium heat, and fry the onion with a pinch of salt for 20-25 mins until golden and sticky.
• Tip the mince into a bowl with the garlic granules, Worcestershire sauce and some seasoning, and combine with your hands - mix until the mince has a fine texture. Divide into two balls, then flatten these out into patties, keeping the shape of the bread in mind (you may want to make them more oblong if using a bloomer loaf).
• Scrape the caramelised onions onto a plate, and heat the remaining oil in the pan over a high heat. Fry the burger patties, pressing them down with the back of a spatula, for 3-4 mins on each side until golden brown and cooked through. Transfer to a plate, scraping any bits from the pan over the top.
• Reduce the heat to medium-low, and melt ½ tbsp butter in the pan, swirling it around the base. Fry all four of the bread slices on one side, weighing them down with a grill press or pressing down with the back of the spatula so they're evenly golden and crisp. Do this in two batches, adding another ½ tbsp butter for the last two slices. Mix the two cheeses together in a bowl.
• Put two of the bread slices, toasted-side up, on a board, and spread over the mustard. Add half the cheese, and spoon over the onions evenly. Top with the burgers, then scatter over the remaining cheese. Top with the remaining bread slices, toasted-side down, so the untoasted sides are on the outside of the sandwiches. Press down well to seal. Heat most of the remaining butter in the pan, and fry the sandwiches for 2-3 mins, pressing them down the whole time, until golden and toasted. Carefully flip and fry again, adding the last of the butter to the pan around the toasties. Cook until the cheese is melted and oozy, and the bread is golden and crisp on both sides.