Patty Melt Helping my daughter feed her patty melt need without going to the Coney grill joint. Hope this "steam melt" tip I found lets her see restaurants don't have a lock on tasty. I started with a video and tried to add more detail to help girlie. We'll see.
- You can buy or make the thousand island dressing and you can use whatever cheese you like. Thoughts I had were provolone, Swiss, gouda.
- Have ready some thousand island dressing, which you can make using mayo, ketchup, relish.
- I bought Kroger light rye bread - which has that oval type shape.
- Make ground beef, no leaner than 80-20, into patties 100% of the size of the bread - there will be shrinkage - be sure to flatten the middle A LOT to keep the patty nice and flat and help the middle keep some cheese and stuff and not let it slide down the "hump" to the sides with each bite!!!!
- Sauté 1 medium onion per sandwich in 2 T butter 10 mins or so, but before they are done,
- Move onions to the side to keep them warm and make room to fry the patty.
- Sprinkle Montreal chicken seasoning over patties and fry - 3 minutes each side - just be sure not to dry them out by overcooking.
- Put 2 slices of cheese over the patty, cover with a pan top that won't touch the cheese, lift the top slightly and drop a splash of water under so it steam melts!!!
- On the griddle or in another pan, butter one side of each slice of bread and fry/toast it.
- Assembly:
- Lay bread slices, buttered-fried side down.
- Thousand island dressing on not fried sides of each slice.
- Onions on one bread, patty on other.
- Smash, slice, eat!!!!...or serve...
- You can buy or make the thousand island dressing and you can use whatever cheese you like. Thoughts I had were provolone, Swiss, gouda.
- Have ready some thousand island dressing, which you can make using mayo, ketchup, relish.
- I bought Kroger light rye bread - which has that oval type shape.
- Make ground beef, no leaner than 80-20, into patties 100% of the size of the bread - there will be shrinkage - be sure to flatten the middle A LOT to keep the patty nice and flat and help the middle keep some cheese and stuff and not let it slide down the "hump" to the sides with each bite!!!!
- Sauté 1 medium onion per sandwich in 2 T butter 10 mins or so, but before they are done,
- Move onions to the side to keep them warm and make room to fry the patty.
- Sprinkle Montreal chicken seasoning over patties and fry - 3 minutes each side - just be sure not to dry them out by overcooking.
- Put 2 slices of cheese over the patty, cover with a pan top that won't touch the cheese, lift the top slightly and drop a splash of water under so it steam melts!!!
- On the griddle or in another pan, butter one side of each slice of bread and fry/toast it.
- Assembly:
- Lay bread slices, buttered-fried side down.
- Thousand island dressing on not fried sides of each slice.
- Onions on one bread, patty on other.
- Smash, slice, eat!!!!...or serve...
- Carbohydrate 42.2811835999977 g
- Cholesterol 406.187354158533 mg
- Fat 100.818683228598 g
- Fiber 0.989999715497196 g
- Protein 108.211727218301 g
- Saturated Fat 44.6454521217232 g
- Serving Size 1 1 Recipe (785g)
- Sodium 1369.48188597821 mg
- Sugar 41.2911838845005 g
- Trans Fat 11.3806309474518 g
- Calories 1523 calories
Step-by-step
- you can buy or make the thousand island dressing and you can use whatever cheese you like. thoughts i had were provolone, swiss, gouda....yeh.
- have ready some thousand island dressing, which you can make using the = mayo, ketchup, relish,
- i bought kroger light rye bread - which has that oval type shape
- make ground beef, no leaner than 80-20, into patties 100% of the size of the bread - there will be shrinkage - be sure to flatten the middle A LOT to keep the patty nice and flat and help the middle keep some cheese and stuff and not let it slide down the "hump" to the sides with each bite!!!!
- saute 1 medium onion per sandwich in 2 T butter 10 mins or so, but before they are done,
- move onions to side to keep them warm and make room to fry patty
- sprinkle montreal chicken seasoning over patties and fry - 3 minutes each side - just be sure not to dry them out by overcooking
- put 2 slices cheese over the patty, cover with a pan top that won't touch the cheese, lift top slightly and drop splash of water under so it steam melts!!!
- on the griddle or in another pan, butter one side of each slice of bread and fry toast it
- assembly:
- lay bread slices, buttered-fried side down
- thousand island dressing on not fried sides of each slice
- onions on one bread, patty on other
- smash, slice, eat!!!!...or serve...
Why does the cheese at a diner melt so uniformly over a thick burger without burning the bread? The secret lies in separating the toast phase from the melt phase, treating the griddle as a multi-zone cooking station rather than a single flat surface.
Managing the Griddle and the Meat
Ground beef contracts significantly as rendered fat cooks out. To prevent the patty from shrinking into a thick, rounded disk that slides out of the sandwich, shape the raw meat slightly larger than your slice of rye bread and press a deep indent into the center. Fat content matters here; using an 80-20 grind ensures enough internal moisture so the beef does not dry out during the three-minute sear per side. Sauté your onions separately in butter for roughly 10 minutes until translucent and sweet, then push them to a cooler edge of the pan to maintain heat while the beef finishes.
The Steam-Melt Technique
Achieving a glossy, fluid cheese melt without overcooking the beef requires controlled moisture. Place two slices of cheese directly onto the hot patty, cover the meat with a domed lid that clears the top of the cheese, and introduce a single teaspoon of water underneath the cover. The trapped steam acts rapidly, melting the dairy solids in under 30 seconds. Meanwhile, fry the buttered rye bread separately until golden brown. Assemble by spreading Thousand Island dressing on the un-toasted interior sides, layering the onions and the steamed patty, and pressing gently before slicing diagonally.
