RECIPES: Recipe Details

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The Ultimate Patty Melt

The patty is composed of dry-aged New York chuck and crumbled applewood-smoked bacon. The burger is then topped with shallots sautéed in white truffle oil and melted Emmenthal cheese. It is served on toasted rye bread coated with garlic-herb butter.

Ingredients 

Garlic-Herb Butter:
1 stick unsalted butter, room temperature
3 garlic cloves, minced
2 teaspoons fresh tarragon leaves, minced
2 teaspoons fresh basil leaves, minced
2 teaspoons fresh Italian parsley leaves, minced
Kosher salt
Freshly ground black pepper
Shallots Sautéed in White Truffle Oil:
3 tablespoons white truffle oil
6 large shallots, thinly sliced crosswise in rings
2 garlic cloves, minced
3 tablespoons Sutter Home Chardonnay
Kosher salt
Freshly ground black pepper
Patties:
4 strips applewood-smoked bacon, roughly chopped
1/4 cup sweet onion, minced
2 garlic cloves, minced
2 pounds dry-aged ground NY chuck
2 tablespoons beef broth
2 teaspoons fresh Italian parsley leaves, minced
2 teaspoons kosher salt
Freshly ground black pepper
Vegetable oil, for brushing on the grill rack
12 slices rye bread
6 1/4-inch slices Emmenthal cheese

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the garlic-herb butter, combine the butter, garlic, tarragon, basil, and parsley in a food processor. Process until well combined. Season, to taste, with salt and pepper. Remove the mixture to a small bowl and refrigerate until serving. To make the shallots sautéed in white truffle oil, heat the oil in a large fire-proof skillet on the grill rack. Add the shallot and garlic and sauté for about 6-8 minutes, until the shallots just begin to caramelize. Add the Sutter Home Chardonnay and cook until the liquid has evaporated. Season, to taste, with salt and pepper. Remove from the heat. Set aside. To make the patties, add the bacon to a large fireproof non-stick skillet and cook on the grill over high heat until crispy, about 5 minutes. Drain on paper towels. Place the bacon in the bowl of a food processor. Add the sweet onion and garlic. Pulse once or twice, or until roughly combined. Transfer the mixture to a large bowl and add the beef, beef broth, parsley, salt, and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the pieces of rye bread. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last 2-3 minutes of grilling, place a slice of Emmenthal cheese on each patty. As the burgers are cooking, place 2 tablespoons of the garlic herb butter in a large fireproof non-stick skillet and cook on the grill until melted. Add as many slices of rye bread as can fit and cook until toasted, about 1-2 minutes on each side. Remove the bread and repeat this procedure until all of the rye bread has been toasted, on both sides, in the garlic-herb butter. To assemble the burgers, on a slice of rye bread place a patty (cheese side up) and equal amounts of sautéed shallots. Top with a slice of rye bread. Makes 6 sandwiches.

Comments 

The Ultimate Patty Melt is a new classic. It's really, really tasty!!