Ultimate Patty Melts Rachael Ray Recipes

GARLICKY PATTY MELTS WITH PROVOLONE

Steps:

• Heat a griddle or cast iron pan over medium-high heat.
• Combine the meat, chile pepper, garlic, rosemary, parsley, salt, pepper, and a little extra-virgin olive oil. Form into 6 thin patties. Drizzle the patties with a little more oil and fry on the hot griddle for 3 to 4 minutes per side. Remove from the heat.
• Lightly butter the bread. Build the patty melts, layering the bread (buttered sides facing out) with 1 slice of cheese, a few leaves of arugula, the patty, a second slice of cheese, and finally another slice of bread. Cook the patties on the griddle to melt the cheese, 2 minutes on each side. Cut the patty melts from corner to corner and serve immediately.

ULTIMATE PATTY MELTS - RACHAEL RAY

Steps:

• Place a medium skillet over medium-high heat with about 1 tablespoon olive oil.
• Add the onion to the pan and cook until tender, 4-5 minutes.
• Remove to a large mixing bowl and wipe the pan clean.
• When the onions have cooled slightly, place the pan back over medium-high heat with about 2 tablespoons olive oil.
• To the mixing bowl with the onions, add the sirloin, Worcestershire, some salt and pepper and mix thoroughly to combine.
• Divide the meat into 4 portions and shape into 4 thin burgers.
• Add the patties to the hot pan and cook until golden brown and cooked through, about 4 minutes per side.
• While the burgers are cooking, butter up one side of each slice of bread then flip them over and spread mustard on each.
• When the burgers have finished cooking, make stacks by laying down the slices of white bread, butter side-down, and top them with a slice of cheese, a patty, another slice of cheese, 2 slices of bacon and tomato and another slice of bread (butter side-up).
• Wipe out the pan that the burgers were cooked in and return it over medium heat.
• Add the stacks to the pan and cook until the bread is toasted golden brown and the cheese has melted, 2-3 minutes per side.

ULTIMATE PATTY MELTS WITH SPECIAL SAUCE

Steps:

• Cover 1 side of each bread slice thoroughly and generously with butter; set aside.
• Mix ground beef, pepper, salt, and onion powder together in a bowl until thoroughly combined, but do not overmix or meat will not have the proper consistency after it is cooked. Form 3 patties to fit the shape of the bread.
• Heat a large nonstick skillet over medium-high heat. Add patties and cook for 2 to 3 minutes. Flip, making sure patties do not break, and cook for another 2 to 3 minutes. Reduce heat to low, and cook until no longer pink in the centers, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• While the burgers are cooking, combine mayonnaise, ketchup, bacon bits, relish, and sugar for sauce in a small bowl. Stir until mayonnaise and ketchup are well binded.
• Heat another large skillet over medium-low heat. Place 1 slice bread in the skillet, buttered-side down. Top with 2 slices Cheddar cheese, a cooked patty, and 2 slices provolone cheese. Spread a thin layer of sauce on the unbuttered side of a second slice of bread, and place sauce-side down on top of provolone. Repeat to make remaining patty melts, working in batches if necessary.
• Cook until bread is lightly toasted and cheese is melted, 2 to 3 minutes per side.