Greasy Spoon Patty Melt
Greasy Spoon Patty Melt
1 medium white onion
2 slices of Rye bread
2 slices of Swiss Cheese
3/8 lb. hamburger
Salt and Pepper
Iron Skillet
1 tblsp. olive oil
Fashion 3/8 lb. of beef into an oval patty slightly larger than your bread. Lightly salt (I normally heavily salt hamburger but do not do so here) and pepper both sides of the patty and let rest on wax paper until needed. Lightly place several depressions in the patty with your finger tip to help minimize bulging.
Start the skillet warming on medium heat and add the tablespoon of olive oil.
Julieene the onion. Add the onion to the skillet and brown. Pile onions at one side of the pan. (If your stovetop is not lame like mine, you may need to remove the onions from the pan to keep from burning them.)
Add hamburger patty to the center of the skillet and cook for about 5 minutes and then flip patty. After flipping the patty, surround the edges of the patty with the onions for a couple of minutes. Then, pile the onions on top of the patty and continue cooking until juices run clear. Remove the patty and onions to a rack temporarily.
Slosh remaining juices around pan to coat the bottom (this is why we lightly salted). Add a slice of Rye bread with a slice of Swiss cheese, add hamburger patty and onions, and top with another slice of Swiss cheese and the other slice of Rye bread. Grill for 30 seconds-1 minute and then flip (this can be interesting the first few times you try it) and grill the second side. You can also toast the second slice next to the first with a slice of cheese on it to avoid the hard flip.
Healthy? No! Delicious? Definitely! Enjoy it while you still can.
Greasy Spoon Patty Melt
Greasy Spoon Patty Melt
1 medium white onion
2 slices of Rye bread
2 slices of Swiss Cheese
3/8 lb. hamburger
Salt and Pepper
Iron Skillet
1 tblsp. olive oil
Fashion 3/8 lb. of beef into an oval patty slightly larger than your bread. Lightly salt (I normally heavily salt hamburger but do not do so here) and pepper both sides of the patty and let rest on wax paper until needed. Lightly place several depressions in the patty with your finger tip to help minimize bulging.
Start the skillet warming on medium heat and add the tablespoon of olive oil.
Julieene the onion. Add the onion to the skillet and brown. Pile onions at one side of the pan. (If your stovetop is not lame like mine, you may need to remove the onions from the pan to keep from burning them.)
Add hamburger patty to the center of the skillet and cook for about 5 minutes and then flip patty. After flipping the patty, surround the edges of the patty with the onions for a couple of minutes. Then, pile the onions on top of the patty and continue cooking until juices run clear. Remove the patty and onions to a rack temporarily.
Slosh remaining juices around pan to coat the bottom (this is why we lightly salted). Add a slice of Rye bread with a slice of Swiss cheese, add hamburger patty and onions, and top with another slice of Swiss cheese and the other slice of Rye bread. Grill for 30 seconds-1 minute and then flip (this can be interesting the first few times you try it) and grill the second side. You can also toast the second slice next to the first with a slice of cheese on it to avoid the hard flip.
Healthy? No! Delicious? Definitely! Enjoy it while you still can.