Thursday, August 11, 2022
Aug. 11, 2022

Linkedin Pinterest

American classic patty melt gets an upgrade

By
Published:

Ever since they were first served commercially in the 1940s, patty melts have been a terrific stand-in for burgers.

Served between two slices of buttered, griddled bread instead of a bun, a patty melt is a humble yet tasty sammie that doesn’t take long to prepare. It’s classic American comfort food.

Tradition calls for making a patty melt with rye bread and topping the meat with sweet and jammy caramelized onions. This version is made with plant-based Impossible burgers and thick-cut white sandwich bread with mayonnaise slathered on the outside for frying instead of butter. A chipotle-spiked mayonnaise flavored with quick-charred scallions adds a touch of smoky heat.

The original recipe called for making the burgers with 80 percent lean ground beef but I substituted Impossible burgers because 1) it’s a little kinder to the Earth, 2) I’m trying to eat more vegetables and 3) they were on sale at my local grocery store.

I used sliced smoked Gouda, but any melting cheese would work well.

Impossible Patty Melt With Charred Scallion-Chipotle Mayo

Makes 4 patty melts. Adapted from foodandwine.com

1 bunch scallions (6-8 scallions), root ends trimmed

1 teaspoon olive oil

1 teaspoon plus a pinch of kosher salt, divided

1 teaspoon plus a pinch of black pepper, divided

1/2 cup mayonnaise, divided

2-3 canned chipotle chiles, minced, plus 3 teaspoons adobo sauce from can

2 tablespoons unsalted butter

4 Impossible (plant-based) burgers

8 thick slices white sandwich bread

8 slices melting cheese such as Gouda, Monterey Jack or cheddar

Cut scallions in half lengthwise and toss together in a bowl with oil, a pinch of salt and a pinch of black pepper.

Heat a large skillet over medium-high. (I used cast-iron.) Add scallions and cook, turning occasionally, until charred in spots and tender, about 4 minutes.

Transfer scallions to a cutting board and coarsely chop. In small bowl, stir together chopped scallions, 1/4 cup mayonnaise, chipotle chiles and adobo sauce; set aside. Wipe skillet clean.

Add butter to skillet and melt over medium-high. Add Impossible patties and sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook patties, pressing tops occasionally using a spatula to keep them thin and flat, until bottoms are well-browned, about 2-3 minutes.

Flip patties; sprinkle evenly with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Cook patties, pressing tops occasionally, until a crust forms on bottoms and they’re cooked to desired degree of doneness (an internal temperature of 160 degrees). Transfer patties to a plate lined with paper towels. Wipe skillet clean.

Spread about 1 tablespoon scallion-chipotle mayonnaise on 4 bread slices. Top each with 1 cheese slice, 1 patty and 1 more cheese slice. Cover with remaining bread slices.

Return skillet to heat over medium. Spread one outer side of each sandwich with 1/2 tablespoon mayonnaise. Place sandwiches, mayonnaise side down, in skillet. Cook, pressing tops with a spatula, until bottoms are golden, 2-3 minutes.

Spread other side of each sandwich with 1/2 tablespoon mayonnaise and flip. Cook sandwiches, pressing tops occasionally with spatula, until bottoms are toasty and cheese is melted, 2-3 minutes. Cut sandwiches in half, and serve.

Support local journalism

Your tax-deductible donation to The Columbian’s Community Funded Journalism program will contribute to better local reporting on key issues, including homelessness, housing, transportation and the environment. Reporters will focus on narrative, investigative and data-driven storytelling.

Local journalism needs your help. It’s an essential part of a healthy community and a healthy democracy.

Community Funded Journalism logo
Loading...