Pork Patty Melts Recipes

GRILLED PORK PATTY MELT

Steps:

• Slice the whole onions into half-inch thick slices.
• In a large skillet or saute pan with high sides, melt the 6 tablespoons of butter over medium high heat.
• Add the onions, salt and pepper and toss to coat then reduce the flame to low to medium low.
• Toss occasionally while they slowly cook for about one hour. Set aside and drain and discard any liquid.
• In a large bowl, tear the bread into small pieces then pour in the milk and mash with a fork. The bread and milk are not a binder but instead will help keep the mixture moist while cooking.
• In the bowl of a food processor, add the raw bacon, onion, garlic, salt, pepper, thyme and the soaked bread and process until smooth.
• Pour this back into the large bowl along with the ground pork and mix by hand.
• Form into four patties the shape of the bread you are using and line up on a parchment covered tray that has been sprayed with kitchen pan spray.
• Press your thumb into the center of each to make a large divot. When you cook these, the divot will stop the burger from mounding up in the middle and will cook flat. Place the patties in the refrigerator while you wait for the onions to cook.
• When ready, heat one side of your grill to high and the other to medium.
• Heat the cooked onions to hot.
• Butter the bread on one side with the butter.
• Clean then oil your grill and place the burgers, divot side down, on the hot side and the bread on the cooler side, butter down.
• Cover each slice of bread with a slice of swiss cheese which will melt while the bottom browns and cover four of the slices with the drained onions.
• Cook the burgers a few minutes on each side to an internal temperature of 150 degrees F. They will rise to 160 degrees F off heat.
• If the bread has browned before the burgers are cooked, remove the bread to a sheet tray so they do not burn.
• Place one burger over each pile of onions then top with the other slice of bread and serve.

PORK AND KRAUT PATTY MELTS

Steps:

• Form the ground meat into 4 equal balls and sprinkle them with salt and pepper.
• Heat a large cast-iron or heavy pan over medium-high heat and add the oil. Add the balls to the pan and smash them down with a spatula until slightly larger in diameter than the bread. Cook for 4 minutes without moving, then flip and top each patty with some sauerkraut and 2 slices of cheese. Cover and cook until the patties are cooked and the cheese is totally melted, about 3 minutes.
• Meanwhile, spread a little mustard on each slice of bread. Sandwich each patty between 2 slices of bread. Brush the exterior of the bread with the mayonnaise and toast the sandwiches on both sides in the pan.

PATTY MELTS

Steps:

• In a medium skillet, melt 2 tablespoons of the butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally.
• In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4 patties.
• Melt 2 tablespoons of the butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.
• Assemble the patty melts this way: Slice of bread, slice of cheese, hamburger patty, a quarter of the cooked onions, another slice of cheese and another slice of bread.
• On a clean griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter and grill the sandwiches until golden brown. Remove the sandwiches and add the remaining 2 tablespoons butter to the skillet. Return the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Slice in half and serve immediately!

PORK PATTY MELTS RECIPE

Steps:

• Season pork with 1/2 teaspoon salt and 1/2 teaspoon pepper and work into pork using hands. Divide pork into 4 equal portions and form each into a thin patty the shape of a slice of bread.
• Heat oil in large skillet over medium-high heat until shimmering. Add patties and cook until golden brown on both sides, about 6 minutes total. Transfer to plate.
• Melt 3 tablespoons butter in now empty skillet. Add onion, fennel, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until tender and beginning to char, about 8 minutes. Add garlic and vinegar and cook an additional 2 minutes. Season to taste and transfer mixture to bowl.
• Reduce heat to medium. Melt additional 2 1/2 tablespoons butter in now empty skillet, swirling pan to evenly distribute butter. Place 4 bread slices in skillet. Top each slice with 1 1/2 slices cheese. Top 2 of the slices with 1/4 onion-fennel mixture, then a pork patty. Once cheese starts to melt, flip cheese-topped bread slices onto pork patties and press down gently with spatula. Cook, turning once, until bread is golden and crisp, about 3 minutes per side. Transfer to cutting board and repeat procedure with remaining butter, cheese, onion-fennel mixture, and pork patties. Serve immediately.

CLASSIC PATTY MELT

Steps:

• Season ground beef with salt and pepper and divide into 3 equal-sized balls. Shape each ball as close as possible to the shape of the bread. Make an indentation in the center of each patty with your thumb.
• Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 8 minutes. Remove from the skillet and divide into 3 equal portions. Place beef patties into the same skillet and cook until desired doneness, 3 to 5 minutes per side.
• Meanwhile, spread 1 teaspoons mayonnaise on one side of each slice of bread.
• Place bread mayonnaise side-down in the skillet. Top with 1 slice of cheese, 1 beef patty, 1/3 of the onions, a second slice of cheese, and another slice of bread, mayonnaise side up. Cook bread until golden brown and cheese has started to melt, 3 to 4 minutes. Flip each sandwich over and cook an additional 3 to 4 minutes.

GRILLED PATTY MELTS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Pat out three 1/3-pound hamburger patties, pressing each patty down with your index and middle fingers to get a nice, flat burger instead of a ball. Season patties on both sides with salt and pepper.
• Cook on the preheated grill until no longer pink in the centers, 10 to 12 minutes, flipping halfway. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Meanwhile, melt butter in a saucepan over low heat. Increase heat to medium-low, add onion, and saute until tender, 5 to 7 minutes.
• Place 3 slices of bread on the grill. Top each with a slice of American cheese, a cooked patty, sauteed onions, a slice of Swiss cheese, and the remaining bread. Grill sandwiches until cheese melts, about 1 minute per side.

ITALIAN PORK PATTY MELTS

Steps:

• 1. In a large bowl, combine the egg, 1/4 cup spaghetti sauce, bread crumbs and pepper. Crumble over mixture and mix well. Shape into four oval patties; set aside.
• 2. Combine butter and seasoning; brush over hamburger buns one side. In a large skillet, toast buns until lightly browned; set aside.
• 3. In the same skillet, cook patties over medium heat for 4-6 minutes on each side or until no longer pink.
• 4. Spoon remaining sauce over patties; sprinkle with cheese. Cover and cook for 1 minute or until cheese is melted. Place burgers on four slices of toasted buns; top with remaining bun.

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.

PATTY MELT

Steps:

• Melt 2 tablespoons of the butter with the vegetable oil in a large saute pan over medium-low heat. Add the onions and 1/2 teaspoon salt. Cook until the onions are golden and caramelized, 25 to 30 minutes. Set aside.
• In a medium bowl, combine the beef, pork, Worcestershire, 1 teaspoon salt and 1/4 teaspoon pepper. Divide the mixture into 6 equal portions and form each into a patty in the shape of and a little larger than a slice of the rye bread.
• Add some oil to a large griddle pan and set it over medium-high heat. When the pan is hot, add the burgers in batches if needed, being careful not to crowd the pan. Cook for 3 to 4 minutes on each side for medium doneness. Remove the burgers to a platter and cover loosely with foil. Repeat with the remaining burgers if needed.
• Set a large skillet or griddle pan over medium-low heat (or wipe out the griddle pan from the burgers and use that). Butter one side of each slice of rye bread with 1/2 tablespoon of the remaining butter and place the bread slices butter-side down on the griddle. Lay 2 slices of cheese on 6 of the bread slices, then add a burger, one-sixth of the onions and 2 more slices of cheese on top. Place one of the remaining bread slices on top of each sandwich, buttered-side up. Cook until the bottoms are golden brown and the bottom cheese is melted, 2 to 3 minutes. Using a spatula, flip the sandwiches to toast the other sides and melt the cheese, another 2 to 3 minutes. Remove to a platter and cover loosely with foil.
• Slice each sandwich in half to serve.

PATTY MELTS

Steps:

• Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Push to one side of the skillet; add the mushrooms and cook until browned, about 2 minutes. Season with salt and pepper, then mix the mushrooms and onions together and cook until the onions are golden, about 10 more minutes. Add the vinegar and 2 tablespoons Worcestershire sauce. Transfer the mixture to a bowl and keep warm.
• Meanwhile, mix the turkey, beef and the remaining 2 teaspoons Worcestershire sauce in a bowl. Shape into 4 equal-size oval patties.
• Wipe out the skillet, add 1 tablespoon olive oil and place over medium-high heat. Season the patties with salt and pepper and cook until browned on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes.
• Divide the onions and mushrooms among 4 bread slices; top with a slice of cheese, a patty, another slice of cheese and another bread slice. Wipe out the skillet; add 1 tablespoon olive oil and place over medium heat. Cook the sandwiches in two batches until the bread is toasted and the cheese melts, 1 to 2 minutes per side, adding the remaining 2 teaspoons oil as needed.

PATTY MELTS

Steps:

• Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.
• Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you're ready to cook.)
• Cook the burgers. Add the remaining butter to the skillet in which you cooked the onions, and place it over medium heat. Gently divide the ground beef into 4 small piles, and then lightly form these into patties that are like flattened meatballs, roughly the shape of a slice of rye bread. Season aggressively with salt and pepper.
• Increase the heat under skillet to high. Put the patties into the skillet with plenty of distance between them, and allow them to cook, without moving, for approximately 2 minutes. Use a spatula to turn the patties over, and continue to cook for another 2 to 2 1/2 minutes, then remove the patties from the skillet, and allow them to rest. (They will at this point be rare inside.)
• Decrease the heat below the skillet to medium, and put four pieces of rye bread into the butter and fat that remains from cooking the patties. Top each piece with a slice of cheese, then a patty, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (You may need to add the additional butter.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.

PULLED PORK MELT RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Line a cookie sheet with parchment paper. Combine the pulled pork and barbecue sauce in a medium-size saucepan. Warm the mixture over low heat for about 15 minutes, stirring often to prevent burning. Butter one side of each slice of bread and place it, butter-side down, on the prepared cookie sheet. Top four of the bread slices with two slices of cheese and 1/4 cup pulled pork. Top the pulled pork with a 1/2 cup coleslaw and then two additional slices of cheese. Place the second slice of bread, butter-side up, on top of the cheese. Press down slightly. Heat a griddle over medium-low heat. Place the sandwiches on the griddle and cover with a cookie sheet or grill press. Cook on each side for 4 to 5 minutes, or until a toasty, golden brown. Remove sandwiches to a cookie sheet and bake about 10 minutes.