Recipes

St. Patty’s Melts

by Grant Melton 1:05 PM, March 15, 2017

Rachael Ray Show

Aired March 15, 2017

Serves 4

Scroll down below to see how this recipe was made on Facebook Live!

Ingredients

6 tablespoons room temperature butter, divided
2 onions, thinly sliced
1 11.2-ounce bottle stout beer, such as Guinness
Salt and pepper
2 teaspoons caraway seeds
1 pound ground beef
2 tablespoons spicy yellow mustard (I use Colman’s)
8 ounces Irish cheddar cheese, shredded
4 slices Swiss cheese
8 slices potato or brioche bread

Preparation

In large, nonstick skillet, melt 2 tablespoons of butter. Once hot and foamy, add in the onions and stir. Reduce the heat to medium and cook, stirring occasionally, until onions become soft and start to caramelize, about 12 minutes. Turn the heat back up to high. When the onions begin to sizzle again, add in the beer and cook until reduced by half. Season with 1 teaspoon salt, 1/2 teaspoon pepper and the caraway seeds. Remove pan from heat and let cool.
 
Place 1/4 of the beef onto a sheet of wax paper. Top it with another piece of wax paper and smash the patty until thin using a heavy-bottom pan. Repeat with remaining beef then liberally season the patties with salt and pepper.
 
Heat a nonstick griddle over high heat with a drizzle of oil. Add the patties and cook, flipping halfway through, to your preferred doneness. Remove from the pan and let cool.
 
Now build the St. Patty Melts: Slather a piece of potato bread with 1/4 of the mustard. Place 1/4 of the shredded cheese on top of that. Top that with a burger patty, 1/4 of the caramelized onions and a slice of Swiss. Spread butter on the outsides of the bread. Repeat with remaining ingredients.
 
Wipe the nonstick griddle clean of any burger grease and heat it over medium heat. Add the sandwiches to the griddle and cook until heated through and the cheese is melted.


MORE:

Reuben or Rachel Patty Melts

Patty’s Philly Melt on Pumpernickel

Onion Dip-n-Chips Patty Melt
 

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