Grilled Cheese Patty Melts Recipes

GRILLED PATTY MELTS

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.

PATTY MELTS WITH BACON, CHARRED PINEAPPLE AND JALAPEñO PIMIENTO CHEESE

Steps:

• For the patty melts: Preheat a grill or indoor grill pan to medium-high heat. Preheat the oven to 400 degrees F. Line a baking sheet with a cooling rack.
• Lay the bacon on a baking sheet and cook until crispy, 20 to 25 minutes. Remove to a paper towel-lined plate. Reserve the bacon fat.
• Sprinkle the beef with salt and pepper and divide into 4 equal balls. Shape the balls into flat 5-inch square patties and place on a platter or sheet pan. Make a dimple in the center of each so they cook evenly. Cover and refrigerate until ready to use.
• For the pimiento cheese: Pulse together the pepper jack cheese, pimientos, mayonnaise and jalapeños in a food processor. Season with a pinch of salt and pepper. Set aside at room temperature, or if making ahead, take out 30 minutes before using. The mixture should be easily spreadable.
• For the patty melts: Have a clean baking sheet or platter ready for all the finished grilled components. Pat the pineapple dry and add to the grill; cook until lightly charred, 2 to 3 minutes per side. Remove the pineapple and add the patties. Cook until the patties are browned and have grill marks, 4 to 5 minutes per side. Add the patties to the baking sheet.
• To assemble the sandwiches: Mix the butter with 1 to 2 tablespoons reserved bacon fat in a small bowl. Spread one side of all the bread with the butter. Spread 3 tablespoons of the pimiento cheese on the other side of the bread. Place the bread on the grill, butter-side down. Add 2 slices bacon directly to four of the bread slices on the pimiento cheese. Top with a patty and a slice of pineapple, then top with the other toasted slice of bread, butter-side up.
• Serve warm.

GRILLED CHEESE PATTY MELTS

Steps:

• Combine ground beef, parsley, garlic, Worcestershire sauce, and steak seasoning in a bowl; mix until thoroughly combined. Form into 3 evenly-sized patties.
• Warm a nonstick griddle over medium heat. Place burgers onto the warm griddle and cook to desired doneness, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove burgers and set aside.
• Warm a second griddle over medium heat. Butter 1 side of each bread slice. Place a slice of bread onto the griddle, butter-side down. Add a slice of cheese, a burger, and a second slice of cheese. Top with another slice of bread, butter-side up. Repeat with remaining burgers.
• Cook until bread is golden brown on the bottom, 3 to 5 minutes. Flip and cook until the other side is golden brown and cheese is melted, 3 to 5 minutes more.

DINER-STYLE PATTY MELT

Steps:

• Season beef with salt and pepper; divide into 4 patties. Form each patty into a thin oval that is slightly larger than a slice of bread you're using.
• Heat 1 Tbsp. oil in a large skillet or griddle, preferably cast iron, over medium-high. Cook onion slices in a single layer, being careful not to let rings separate, until softened and charred, about 4 minutes per side. Transfer to a plate and divide into individual rings.
• Add remaining 1 Tbsp. oil to skillet. Working in batches if needed, cook patties, pressing flat with a spatula, until browned but still pink in the center, about 1 1/2 minutes per side. Transfer to a plate.
• Wipe out skillet and reduce heat to medium-low. Top each slice of bread with 1 cheese slice, 1 patty, one-quarter of the onions, another slice of cheese, then a second slice of bread. Spread tops of each sandwich with 1 tsp. mayonnaise. Working in batches if needed, cook sandwiches, mayo side down, spreading the top of each sandwich with 1 tsp. mayonnaise, until golden brown, about 3 minutes. Flip and continue to cook until bread is golden brown and cheese is melted, about 3 minutes.

CHICKEN MELT

Steps:

• Saute onion in half the butter till golden.
• Set aside.
• Heat non stick pan.
• Spread butter on both slices of bread.
• Place one slice of bread, buttered side down in pre-heated pan.
• Put one slice of cheese, onions, chicken breast, one slice of cheese and then the remaining slice of bread with the buttered side up.
• Continue to cook until bread on bottom is brown and toasty.
• Turn the entire sandwich and toast the other side and wait for cheese to get melty.
• SLice in half and enjoy.

PATTY MELTS

Steps:

• Mix together the ingredients from beef to bread crumbs-mix well and form into 4 patties.
• In a large skillet cook patties.
• Meanwhile- In a medium skillet melt butter over medium, medium high heat.
• Add onions and saute until light brown.
• Meanwhile- Toast bread and place on 4 plates.
• Place hot patty on toast, then swiss, then hot onions.
• Salt and pepper to taste.