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Looking for an easy lunch option? Then check out this recipe for our Chef Matt Basile's fire grilled patty melt. A juicy, thick, fire-grilled beef burger inside a buttery grilled cheese, topped with charred onions, tomato, lettuce, lots of pickles, and 'dive in' sauce. If you're asking what 'dive in' sauce is, it's a mix of mayo, relish and yellow mustard, and it is good! It gets it's name because this patty melt is a dive bar dish AND you want to just dive into that sauce cause it's so tasty. Serve your patty melt with fries, or a salad, if you decide to go that route...By:
Chef Matt Basile
½ lb ground beef
½ tsp salt
1 yellow onion
2-3 leaves romaine lettuce
¼ cup shredded cheddar cheese
2 slices white or brioche bread
About 15 dill pickle rounds, but use as many as you wish
3 tbsp mayo
3 tbsp relish
2 tbsp yellow mustard
‘Dive in’ sauce
Season the ground beef with salt and pepper and form into a one-inch thick burger patty.
Slice the onion into rounds, slice the tomato, cut the lettuce into pieces.
Take 2-3 rounds of onions and finely dice. Add to a bowl and mix with the mayo, relish and yellow mustard. Set aside.
Grate the cheddar cheese.
Add the onions to the plancha with some oil. Grill until nicely charred, flipping midway. Add the burger to the grill, cook 3-4 minutes per side for medium well.
Spread the special sauce onto two pieces of bread, place mayo-side down onto the plancha, sprinkle the cheese on each piece and allow to melt slightly.
Once the burger is done cooking, add 3-4 grilled onions on top and then place on one of the pieces of cheesy bread. Add the sliced tomatoes to the other piece of cheesy bread and remove both from the grill once cheese is nicely melted. Add the lettuce on top of the tomatoes, the sliced pickles on top of the burger, and then close the top. Press down and cut in half. Add that ‘dive in’ sauce to the patty melt and dig in.