RECIPES: Recipe Details
All American Pattie Melt
The All American Pattie Melt is the quintessential local American burger because it contains good American beef, New England cheddar cheese, and locally grown mushrooms and onions, all on a toasted roll, updated by sauteeing the mushrooms and onions in olive oil and balsamic vinegar.
1 1/2 pounds ground sirloin or 93% fat free ground beef (prefer Black Angus beef or antibiotic/steroid free if possible)
1 to 2 tablespoons spice mix listed below or to taste (there will be extra spice mix)
salt and pepper, if desired
extra virgin olive oil (or truffle oil if available)
6 slices good Vermont cheddar
6 bulkie rolls
spicy brown mustard, optional
Mushrooms and Onions:
1 or 2 really large Vidalia onions, chopped
1/2 pound chopped crimini or white button mushrooms
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil (or truffle oil if available)
1 tablespoon balsamic vinegar (or truffle scented balsamic vinegar if available)
1 tablespoon brown sugar (optional)
pinch black pepper
2 1/2 teaspoons dried rosemary
2 1/2 teaspoons dried basil
5 teaspoons rubbed sage
1 1/4 teaspoons powdered bay leaf
5 teaspoons dried marjoram
5 teaspoons dried oregano
Burger: Mix together the ground beef, egg, and spice mix plus salt and pepper (to taste). Divide into six patties. ( used a 12-inch cast-iron pan so for that, heat a small amount of the truffle oil in a 12-inch cast iron skillet or other heavy duty pan.) For the gas grill, turn on the flame to heat the grill to medium or medium-high heat. Brush or spray the grill with the truffle oil. Cook for about 5 to 8 minutes per side, turning over once or to reach desired degree of doneness. Heat may need to be adjusted. Serve over toasted rolls topped with mushrooms and onions and a slice of cheddar cheese. Spicy brown mustard, optional. Use unadorned wooden skewers to hold together if needed.
Mushrooms and Onions: SautÃ© the onions in the butter and olive oil in a grill-safe skillet over medium-low heat until the onions become translucent and then begin to turn brown (but not burn), turning frequently. Add the mushrooms and sautÃ©, cooking until most of the mushroom liquid evaporates. Add the balsamic vinegar and brown sugar (if desired). Season with salt and pepper. Use as garnish/gravy for hamburgers. (Start the mushrooms and onions before the hamburgers.)
Seasoning Mix: Mix together the rosemary, basil, sage, powdered bay leaf, marjoram, and oregano in a small bowl. Store in a covered container.
For a dinner portion, serve with salad topped with vinaigret dressing.