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Instructions
In a small
dish mix a teaspoon of baking soda with a splash of water.
Because the burger in a patty melt needs to be thin, start with a
piece of parchment paper. Form a thin (1/4 - 3/8") patty the
shape of the bread on the parchment paper. Paint with the baking
soda, sprinkle with the seasoning and a slight dust of sugar. The
last step both adds tenderness and provides better browning.
Butter both sides of the bread and grill until nicely browned. Add
cheese to both when they are flipped, covering the bread. This
helps keep the juice from the meat from making the bread soggy.
Remove from pan.
Grill the onions down to golden brown. Use plenty because they do
shrink a lot. Remove.
Lastly add a tablespoon of butter and carefully using the
parchment paper lower the burger into the pan. paint top side with
baking soda and sprinkle as above. Press with brick to keep burger
flat and thin. On medium heat it will brown fairly quickly. Flip
carefully and brown the other side nicely. Add to bread. Warm
onions in pan if they cooled.
Notes - If you want
to make the Thousand Island dressing all you need is mayonnaise,
ketchup, and sweet pickle relish. Mix to taste, usually around 4
Tbs mayo, 1 Tbs each ketchup and relish. Carol also likes the bacon mustard sauce on her patty
melts.
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