arse_sidewards
Contrary to everything
- Joined
- May 19, 2020
- Member Number
- 71
- Messages
- 7,814
I just ate this tonight. I absolutely nailed the golden brown color and getting the patty solidly gray without burning the outside. I wish I had taken a picture.
Ingredients (makes two patty melts)
Throw the bread in the toaster on a light setting.
While the onions are cooking knead coarse bread crumbs (e.g. panko) into the defrosted patty until you've got a little less than a 50-50 ratio, make two large meat ball sized portions and press them into patties on whatever you use to cook burgers and begin cooking them like you would any other hamburger patty, I prefer low and slow.
The onions are probably getting done around this time so stick them on some paper towels.
Stick cheese on 2/4 of the toast slices, divide the onions evenly and heap those on.
When the burgers are done stick those on top of the onions.
Stick your pickles on top of the burgers
Throw a healthy portion of yellow (not brown or dijon, they don't go as well with the pickles) mustard on top of the pickles.
Slap on the cheese and the top bread slice
Apply a generous layer of mayo to the top bread slice (margarine or butter can be sub'd in but obviously don't spread as nicely)
Stick the sandwiches (mayo side down) on whatever you cooked the burgers on.
Stick your sandwich press or brake rotor on top.
Cook until golden brown, add mayo to the un-mayoed side, flip and cook until that side is golden brown (same process as cooking a grilled cheese).
Edit: Further refinement over the past two years has determined you need to use an airy wonderbread for it to come out right. The thicker white breads are pushing it and anything beyond that will not do. They don't compact properly under the sandwich press.
Ingredients (makes two patty melts)
- one thoroughly defrosted hamburger patty or equivalent portion, cheap shit is fine
- dill pickles
- 1/3 onion chopped as finely as you have patience for
- four slices of american cheese
- four slices of white bread
- Worcestershire sauce or whatever you season your burgers with
- Mustard, the normal yellow stuff, none of that fancy spiced shit.
- Mayonnaise, margine or butter (whatever you put on a grilled cheese to keep it from sticking to the pan)
- Random cast iron pan, sandwhich press, scrap brake rotor or other heavy object you don't mind putting on your food.
Throw the bread in the toaster on a light setting.
While the onions are cooking knead coarse bread crumbs (e.g. panko) into the defrosted patty until you've got a little less than a 50-50 ratio, make two large meat ball sized portions and press them into patties on whatever you use to cook burgers and begin cooking them like you would any other hamburger patty, I prefer low and slow.
The onions are probably getting done around this time so stick them on some paper towels.
Stick cheese on 2/4 of the toast slices, divide the onions evenly and heap those on.
When the burgers are done stick those on top of the onions.
Stick your pickles on top of the burgers
Throw a healthy portion of yellow (not brown or dijon, they don't go as well with the pickles) mustard on top of the pickles.
Slap on the cheese and the top bread slice
Apply a generous layer of mayo to the top bread slice (margarine or butter can be sub'd in but obviously don't spread as nicely)
Stick the sandwiches (mayo side down) on whatever you cooked the burgers on.
Stick your sandwich press or brake rotor on top.
Cook until golden brown, add mayo to the un-mayoed side, flip and cook until that side is golden brown (same process as cooking a grilled cheese).
Edit: Further refinement over the past two years has determined you need to use an airy wonderbread for it to come out right. The thicker white breads are pushing it and anything beyond that will not do. They don't compact properly under the sandwich press.
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