Pork And Kraut Patty Melts Recipes

ITALIAN PORK PATTY MELTS

Steps:

• 1. In a large bowl, combine the egg, 1/4 cup spaghetti sauce, bread crumbs and pepper. Crumble over mixture and mix well. Shape into four oval patties; set aside.
• 2. Combine butter and seasoning; brush over hamburger buns one side. In a large skillet, toast buns until lightly browned; set aside.
• 3. In the same skillet, cook patties over medium heat for 4-6 minutes on each side or until no longer pink.
• 4. Spoon remaining sauce over patties; sprinkle with cheese. Cover and cook for 1 minute or until cheese is melted. Place burgers on four slices of toasted buns; top with remaining bun.

PORK AND SAUERKRAUT

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place pork roast in a large roasting pan. Season with salt and black pepper. Mix sauerkraut, water, onion, and apple together in a large bowl. Pour sauerkraut mixture over roast.
• Bake roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue to cook roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), adding water if sauerkraut mixture looks dry, about 2 hours more.
• Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.

GRILLED PORK PATTY MELT

Steps:

• Slice the whole onions into half-inch thick slices.
• In a large skillet or saute pan with high sides, melt the 6 tablespoons of butter over medium high heat.
• Add the onions, salt and pepper and toss to coat then reduce the flame to low to medium low.
• Toss occasionally while they slowly cook for about one hour. Set aside and drain and discard any liquid.
• In a large bowl, tear the bread into small pieces then pour in the milk and mash with a fork. The bread and milk are not a binder but instead will help keep the mixture moist while cooking.
• In the bowl of a food processor, add the raw bacon, onion, garlic, salt, pepper, thyme and the soaked bread and process until smooth.
• Pour this back into the large bowl along with the ground pork and mix by hand.
• Form into four patties the shape of the bread you are using and line up on a parchment covered tray that has been sprayed with kitchen pan spray.
• Press your thumb into the center of each to make a large divot. When you cook these, the divot will stop the burger from mounding up in the middle and will cook flat. Place the patties in the refrigerator while you wait for the onions to cook.
• When ready, heat one side of your grill to high and the other to medium.
• Heat the cooked onions to hot.
• Butter the bread on one side with the butter.
• Clean then oil your grill and place the burgers, divot side down, on the hot side and the bread on the cooler side, butter down.
• Cover each slice of bread with a slice of swiss cheese which will melt while the bottom browns and cover four of the slices with the drained onions.
• Cook the burgers a few minutes on each side to an internal temperature of 150 degrees F. They will rise to 160 degrees F off heat.
• If the bread has browned before the burgers are cooked, remove the bread to a sheet tray so they do not burn.
• Place one burger over each pile of onions then top with the other slice of bread and serve.

PAP'S PORK AND SAUERKRAUT

Steps:

• Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cabbage, season with a large pinch of salt and cook until the vegetables begin to melt and break down, 10 to 12 minutes. Stir in the cider, beer, red pepper flakes, coriander, pureed sauerkraut and ham hock. Bring to a simmer and cook for 30 minutes to let the flavors meld.
• Nestle the pork and sausage in the Dutch oven and continue to simmer for 45 minutes, until all of the meat is cooked through and tender. After 45 minutes, remove the ham hock, pork and sausage to a cutting board. Slice all of the meat and add it back into the pot. Mix in the parsley and mustard and additional salt and pepper, if needed.

CLASSIC PATTY MELT

Steps:

• Season ground beef with salt and pepper and divide into 3 equal-sized balls. Shape each ball as close as possible to the shape of the bread. Make an indentation in the center of each patty with your thumb.
• Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 8 minutes. Remove from the skillet and divide into 3 equal portions. Place beef patties into the same skillet and cook until desired doneness, 3 to 5 minutes per side.
• Meanwhile, spread 1 teaspoons mayonnaise on one side of each slice of bread.
• Place bread mayonnaise side-down in the skillet. Top with 1 slice of cheese, 1 beef patty, 1/3 of the onions, a second slice of cheese, and another slice of bread, mayonnaise side up. Cook bread until golden brown and cheese has started to melt, 3 to 4 minutes. Flip each sandwich over and cook an additional 3 to 4 minutes.

PORK AND KRAUT PATTY MELTS

Steps:

• Form the ground meat into 4 equal balls and sprinkle them with salt and pepper.
• Heat a large cast-iron or heavy pan over medium-high heat and add the oil. Add the balls to the pan and smash them down with a spatula until slightly larger in diameter than the bread. Cook for 4 minutes without moving, then flip and top each patty with some sauerkraut and 2 slices of cheese. Cover and cook until the patties are cooked and the cheese is totally melted, about 3 minutes.
• Meanwhile, spread a little mustard on each slice of bread. Sandwich each patty between 2 slices of bread. Brush the exterior of the bread with the mayonnaise and toast the sandwiches on both sides in the pan.