The trick is to smoke the meat and not make the meat smoke
GRIDDLED PATTY MELTS
Date: April 12, 2014 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients are relatively simple: 85/15 Ground beef. salt, pepper, onion powder and milk and torn pieces of rye bread for the panade.
The psnade keeps the patty meat moist, because the patties cook twice to make the finished patty melt. Here the rye bread and milk are mixed. The rye bread (instead of white) enhanced the flavor.
The panade rested for 5 minutes and then was combined with all of the other patty ingredients.
The meat was formed into 4 oval-shaped patties that reflect the shape of the rye bread used for the sandwich.
The onions, patties and other ingredients are on a tray and are headed out the the Egg.
The Egg has been fitted out with two BGE Half Moon cast iron griddle grates and is heated to 350 degrees. Here the onion are heating on one griddle grate and the patties are browning on the other.
Doing this on my Egg vs the 12” skillet in the recipe allowed me to do all 4 sandwiches at once which made things go nearly twice as fast. Here the second side of the patty is cooking on the onions.
The patties are finished browning both sides and are sitting on a bed of 1/4 cup of shredded Swiss cheese on a slice of rye bread.
The patties are topped with another 1/4 cup of Swiss cheese.
The griddles onions are divided between the four sandwiches, which are topped with a slice of rye bread.The sandwiches went back onto one flat top griddle and I inverted the second one and toasted the top.
Time to eat. The patty melts were served with some skinny fries.
Patty melts are my favorite burgers. These were the best patty melts I have ever had and all of the tweaks te ATK folks worked to make a good thing even better.
Even though the patties were cooked twice and spent a long time on the grill, the panade kept the patties moist. This sandwich had wonderful flavors inside and out.
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Patty Melts are my favorite burger by far. This recipe from Hometown Favorites produced the best Patty Melt I had ever had. It used a couple tricks to do this. The meat patties for Patty Melts are actually cooked twice. Once when the burgers are being griddle grilled and then again when the whole sandwich is assembled and griddle grilled a second time. This can result in a dried out and iceless patty. To correct for this the folks at ATK used something called a panade. This is where milk and torn pieces of bread are added to the patties to help keep them moist. The ATK folks added a nice touch by using rye bread in lieu of the normal white bread. Rye bread is also the bread for the sandwich and this helped crank up the rye flavor. The second thing they did was to griddle the onions & the second side of the burger together to transfer the flavors from one to the other. The recipe had you doing everything in a 12" cast iron frying pan. Often you were working on 2 out of the 4 sandwiches and holding the other 2. By using the larger Big Green Egg cast iron half moon griddle grate, I was able to do all 4 sandwiches at once. By using both grates, one on the bottom and one on top, I was actually able to toast both sides of all 4 sandwiches at once. These sandwiches were very tasty, with a really strong beef and onion flavor. The panade did it's job too and the patties were very moist. As I mentioned these were by far the best patty melts I, or for that matter my guests, had ever tried.
America's Test Kitchen - Hometown Favorites:
Griddled Patty Melts - Page 9
Using the Big Green Egg Kamado Cooker
BGE Plate Setter (Legs Up)
BGE S-S Grill Grid
BGE Half Moon Cast Iron Griddle Grate (Smooth Side Up x2)