Patty Melt Recipe

A perfect Patty Melt Recipe is the ultimate comfort food.  With a greasy burger, sweet onions, melty cheese and bread grilled to golden brown.  What could be better?

Add some Hidden Valley Garlic Parmesan Spread and this Patty Melt reaches a whole new level of deliciousness!

Patty Melts are a classic diner food.  Back in my early 20’s I worked at a little whole in the wall bar and grill.  The customers were drunken fisherman fresh off the river and ranch workers from the local cattle ranches.

I was the waitress, cook, server, busser, beer slinger and bouncer all at once.  Gosh, I don’t miss that job!

But I did learn how to make an amazing patty melt and pour a perfect draft beer!

The first step is to get those onions started.  It will take a good 20-25 minutes to accomplish that gorgeous golden color.  The onions can be cooking while you prep all of the other elements.

You will want to cook the onions a little darker than the photo below.  My kitchen got crazy in those final moments and I didn’t get that last picture of the onions.  A pan was smoking, I kept dropping things and oil was spilled.  It happens.

After you get the onions started.  Time to move on to the patties.  A simple mix of ground beef, salt, pepper, garlic powder, onion powder and worcestershire sauce.  I like to form my patties in an oval shape so that it fits perfectly in between the slices of bread.

I made two beef patties because I like my patty melts extra meaty.  But you can easily get three patties out of one pound of ground beef.

This Hidden Valley Garlic Parmesan Spread tastes fantastic and really gives the patty melt something extra.  You will want to spread it on generously.  It adds flavor and a creaminess that is unbelievable!

Here is where the magic happens.  Fry that baby up in butter!

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Patty Melt

Yield: 2

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Ingredients

Patties

• 1 lb Ground Beef, 80-85% lean
• 1/8 teaspoon Salt
• 1/8 teaspoon Pepper
• 1/8 teaspoon Garlic Powder
• 1/8 teaspoon Onion Powder
• 1 Tablespoon Olive Oil, for frying

Onions

• 1 Large Sweet Onion
• 1 Tablespoon Olive Oil
• 1/16 teaspoon Salt
• 1/16 teaspoon Pepper
• 5 drops Worcestershire Sauce

Additional ingredients

• 4-6 Slices of Sour Dough Bread
• 1 Tb Butter, for grilling
• 4-6 Slices Swiss Cheese
• 3-4 Tablespoons Hidden Valley Oven Roasted Garlic and Parmesan Spread

Instructions

1. Slice onion and transfer to medium saute pan over medium/low heat. Add the olive oil and cook until golden brown (20-25 minutes). Stir occasionally. Add the salt, pepper and worcesershire sauce during the last 2-3 minutes of cooking time.
2. While onions are cooking, mix the beef patty ingredients (not olive oil). Form into oval shaped patties. Make 2 or 3 patties depending on your desired thickness. Heat olive oil in a fry pan over medium heat. Add the patties to the pan and cook to desired doneness, flipping once. (I cooked my patties about 12 minutes for well done, cook time depends on thickness) Remove from pan and set aside.
3. Spread Hidden Valley Garlic Parmesan Spread on half of the sour dough slices. Heat a cast iron pan over medium heat. Melt 1 tablespoon butter. Place the bread slices with garlic spread into the pan, spread side up. Place a beef patty on top of each slice of bread. Top beef patties with a generous pile of onions. Top onions with sliced swiss cheese and a slice of bread. Flip patty melts once the bottom bread is golden brown. (Careful on the flip!) Cook until both sides are browned.
4. Slice in half and serve immediately.

From dressings and dips to sandwich spreads and side dish solutions, the special blend of herbs and spices makes Hidden Valley the perfect addition to any recipe. For more delectable ranch recipes, visit www.hiddenvalley.com.

This is a sponsored conversation written by me on behalf of Hidden Valley Ranch. The opinions and text are all mine.

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