Burgers are one of the best summertime grilling past times, especially in the south. There is not a summer that has gone by without a burger being grilled at one point or another. Burgers just make summers better. Am I right or am I right? lol
This Patty melt burger is so good and so easy to make and will be a crowd-pleaser at your next get-together. Don’t take my word for it… Give it a try.
1 onion – thinly sliced
1 tbsp olive oil
1 lb ground beef
1 lb ground turkey
salt and pepper
1/2 cup mayo
1/2 cup onion – diced
1/4 cup ( 1 jar) pimentos – drained well
1 clove garlic – minced
hot sauce – to taste
1/2 lb cheddar cheese – grated
seasoning of choice
- In a food processor combine the mayo, onion, pimentos, garlic, hot sauce, and cheddar cheese. Pulse until well combined and smooth. Pour into a container and attach a lid or cover with plastic wrap and chill for 1 to 2 hours.
- In a large skillet add the onion and the olive oil. Turn the heat on low and let the onions come to temp from a cold skillet. Cook the onions until caramelized. This should take about 20 minutes or so. Remove from the heat and let cool.
- Add the ground beef and ground turkey to a large bowl and mix until well combined. Section off the meat into 4 to 6 sections. Pat out the meat mixture and shape the patties to the size and shape of the bread you are using. You do not want a round patty on an oblong piece of bread. Make the patties a little on the thinner side. You can use parchment and a burger press or a pan to help flatten out the patties. I make our patties about 1/3 of an inch thick. Place the patties on a sheet of wax or parchment paper.
- Season the top side of the burger patties with your choice of seasonings. Place the meat patties seasoned side down on a griddle or large pan over medium-low heat. Cook for about 3 minutes on each side making sure that the inside is completely cooked through. Remove to a plate.
- While the burgers are cooking you can butter the outside portion of the rye bread.
- When the patties are done spread some of the pimento cheese onto the inside portion of all of the bread you are using. (You should need about 8 to 12 pieces of rye bread depending on how many burgers you are making.) Add the burger patty and top with some caramelized onions and top with the other half of the bread with pimento cheese. The layers should be bread, cheese mixture, burger patty, onion, cheese mixture, then bread. The buttered layer should be on the outside of the bread so it can get nice and toasty.
- Once assembled Place the burgers on a hot skillet over medium-low heat and toast the outside of the bread until nice and golden brown. Remove to a serving plate.
- Serve as desired.
- If you do not like rye bread you can use whatever kind of bread you like. It will be just as good.
- If you don’t like onions, leave them out. It wouldn’t be a patty melt but it will still be delicious.
- Switch up the meat. You can do turkey and chicken, beef and turkey, beef and chicken, or just plain beef. Have fun with it.
- Grill up the patties on your bbq grill if you want or on the stovetop. If you have a Blackstone, these will be really delicious and super easy on a Blackstone.
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