The Classic Patty Melt: Diner Style

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Well folks, Burger Week in Cincinnati has come to an end, and it brought me inspiration. If you don’t know what Burger Week is, I highly recommend following it on Instagram for some fire pics of dad circles.

Anyway, considering all of the hype surrounding this and because I’m a dad, I figured I’d try and make my own goat burger at home. I bought 80/20 ground beef (ideal for all burgers), onions, swiss and some damn good sourdough bread knowing I’d make a patty melt. First, let me explain that it’s not just a standard patty melt. That’s right, this is a smash burger classic diner style patty melt. Does it get much better than that? The answer is no.

First we’re making grilled onions which I do by simply adding 1 sliced onion into a medium pan on medium flame with oil and butter, add a clove of fresh garlic, season with some S&P, and you’re good to go.

Burger time. Mold together your patties gently, the less you mush the beef together the juicier your patties will be. Then smash them into a piping hot cast iron skillet, season with salt and pepper (that’s all you really need for a good burger) and then flip and add on 2 slices of swiss cheese (my personal favorite).

Once the burgers are about done, we’re gonna add the bread into the burger pan so it can get golden brown via the beef fat. When everything is finished, assemble how you would like and you’ll have a goat fire patty melt. It’s undoubtedly better than the ones from your nearest Steak ‘n Shake. (That is of course if they’re still even open around your area.)

Super Secret Screwdriver sauce recipe:

About equal parts mayo and ketchup, a dash of mustard, pickle juice, worcestershire, hot sauce, garlic powder, paprika, and S&P.

Things to remember for a good patty melt:

  • Smash those damn burgers. Only smash once, though, to get that good crisp on the edges of your patties. Smashing adds flavor and texture by the mallard reaction.
  • NEVER forget to season things, this is boomers’ biggest problem when cooking.
  • Have a sauce, God damn it! Sauce is key. Even if the burger is juicy, you still need a sauce to add that extra oomph.
  • Grilled onions are really good, and sourdough is GOAT.

We love patty melts at the Dad Blog.

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