Showing posts with label burger. Show all posts
Showing posts with label burger. Show all posts

Tuesday, February 19, 2013

How to Make an 8-Napkin Patty Melt (with advice from Mandy Patinkin) via Cleo Coyle


Whenever I make a patty melt, I think of Mandy Patinkin (one of my favorite actors) and a scene from his television show Dead Like Me, in which he lays down the culinary law for putting one together. 

If you're curious (or would simply like 2 minutes and 21 seconds of entertainment), watch the YouTube clip below. In the scene, Mandy plays a short order cook at one of the show's standard settings: Der Waffle House


(Der clip includes adult language.) 




Whether you melt der cheese on der patty or on der bread, patty melts are absolutely delicious, and even better than burgers (in my opinion, anyway). 

The traditional version is made with juicy ground beef, but you can certainly mix it up with ground turkey or chicken. The only drawback to making these instead of burgers is an extra step or two in the process, which is why I make them extra-large—eight big ounces per patty melt. No, I do not eat the whole eight-ounce sandwich myself, and that's the point.

Cut this mondo patty melt in half, and you’ve got dinner for two—a four-ounce serving each. Cook two of these big boys, and you’ve got dinner for four. 


Less sandwiches = less work. 

And less work always helps me eat with joy...

~ Cleo





Cleo Coyle, patty melt
maven, is author of
The Coffeehouse Mysteries
Cleo Coyle’s 
8-Napkin
Patty Melt 


The 5-Napkin Burger is a real-life eatery here in New York City, which is what inspired my 8-Napkin Patty Melt. Why eight napkins? One napkin for every ounce of meat, of course. :)

My readers might remember this sandwich from a scene in my latest Coffeehouse Mystery, Holiday Buzz

Coffee hunter Matteo Allegro, weary of the healthy but tasteless appetizers served at a string of Manhattan holiday parties, ventures into the December night to bring back a more satisfying snackthis 8-napkin patty melt. 

Of course, a patty melt this large is made for sharing, and Matt entices his partner in the coffee business, Clare Cosi, to share it with him while she shares the facts (and a cogent theory) behind the murder of a part-time employee. 


To see more recipes from the book, click here.

To contact me or "sign up" for my free
E-newsletter (with recipes) write to:

Coffeehousemystery(at)gmail(dot)com


A few tips for the
perfect patty melt…

* Be patient with grilling the onions. Cook them long enough to caramelize and you’ll have a much tastier sandwich.



* Use large slices of bread and shape the patty long in order to fit the bread.

* Don’t make the patty or bread slices too thick, about an inch. 



* Once your ingredients are ready (the onions caramelized; the burger cooked), build the entire sandwich on a spatula. This will allow you as much time as you need to fix the ingredients just right. Then you can move the spatula to the hot pan, and slip the entire sandwich into the bubbling butter in one quick move.

* To prevent your grilled onions from falling out of the sandwich, follow the "building" instructions in the recipe (you'll see it below). The trick is with the placement of the cheese.



* Use the spatula to push down on the sandwich during cooking; a simple way to make a delicious “pressed sandwich” without a sandwich press. 




Cleo Coyle's 8-Napkin
Patty Melt Recipe


Makes two 8-ounce Patty Melts (for four servings) 

Ingredients:

1 large yellow onion 

vegetable oil and butter

4 large slices of bread (see my note below*)

16 ounces (1 pound) ground beef

8 slices of Swiss or cheddar cheese 


Kosher or sea salt

*A note on the bread: A patty melt this big requires large (but not overly thick) slices of bread. Fresh crusty Italian or rye bread from a rustic loaf will make a truly amazing patty melt. If using pre-packaged bread, go for the super-sized sandwich-style and not the standard slices. 

Directions:

Step 1: Cook the onion – Peel and chop the large yellow onion. Place a pan over low heat, melt a bit of butter, add a splash of oil, and stir in the onions. Slowly cook the onions, stirring often, until they are caramelized (soft, sweet, and dark golden brown), about fifteen minutes. Set the cooked onions aside.

Step 2: Form and cook the patty
The shape of the ground meat patties should fit the bread that you're using, so shape the meat accordingly. Each patty should be 8-ounces in weight and about 1-inch in thickness (or a little less). Cook the patties over medium-high heat, three to four minutes per side. For best results, try to flip the patties only once. When the patties are cooked through, set aside. 

Step 3: Build your sandwich – Start by b
uttering two slices of the bread...



- Place one slice on a spatula, buttered side down
- Lay two thin slices of cheese on the bread. 
- Place the cooked ground meat patty onto the cheese. 
- Place a third slice of cheese over the patty.
- Add half the caramelized onions. 
- A final slice of cheese should cover the onions (when it melts this last slice will help to hold the savory sweet onions inside the sandwich). 
- Finally, top the patty melt with a slice of buttered bread, but this time you want the buttered side up. 

Step 4: Grill and press – Heat a skillet and add a bit of butter. When the butter begins to bubble, use your spatula to transfer the fully-built sandwich to the hot pan. From this point on, treat the patty melt as if it were a grilled cheese sandwich...

Toast one side for three to four minutes and then flip. After flipping, press down hard on the sandwich with your spatula. Pressing the patty melt as it cooks will help the parts of the sandwich fuse together. Grill for three or four more minutes, until the cheese is completely melted. (Make the 2nd sandwich exactly the same way.)

Serve hot! A dill pickle is a thing of beauty with a patty melt. The bright tartness of the pickle (not to mention the happy, green color) nicely complements the rich unctuousness of the sandwich. Cole slaw, French fries, or potato chips are tasty sides, too. However you serve it, I certainly hope you will...




Eat with joy!
~ Cleo Coyle 

New York Times bestselling author of
The Coffeehouse Mysteries



Friend me on facebook here
Follow me on twitter here.
Visit my online coffeehouse here.



To view the
Coffeehouse Mystery
book trailer, click here.
 








The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village 
coffeehouse, and each of the
12 titles includes the added bonus of recipes.  

 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name
Alice Kimberly

To learn more, click here.


Friday, June 10, 2011

Black and Blue Burgers

First of all, thank you everyone for all the shout-outs and support for my new book, Grace Interrupted. I'm really excited to bring out Grace's newest adventure because I had such fun writing it. Thanks to my Blog sisters for all the boosts, and congrats again to Wendy and Elizabeth (Riley) on your new releases!!

Now... to food! Believe it or not, Avery and I didn't secretly coordinate posts. Last week, as you may recall, she posted a "Hooray for Barbecue Season," titled Barbecue and Blue. You can read it again here.

Sometimes I feel as though I'm not only "Blog sisters" with all these lovely ladies, but that I'm "Brain sisters" with them as well. (A frightening prospect for them; a reassurance for me!) because this week I'm here to talk about blue cheese stuffed burgers---and I'm betting that when Avery was grilling in the sunshine, I was making these little delights indoors, longing for a little warmth. Fortunately for us, our weather has taken a turn for the better. As I write this it's in the 90s. About time, I say!

Apologies to my vegetarian daughter, but my husband and I need to watch those carbs. We haven't been particularly diligent about that lately, but burgers like these certainly help.

I picked up this recipe from The Low Carb Bible Cookbook, but, as always, adapted it for our use.

Black and Blue Burgers

1 lb (plus or minus) ground beef. I chose a lower fat-percentage chuck they had on sale and I think I had one and a half pounds to work with
1/2 cup shredded cheddar
1/4 cup blue cheese, crumbled
1/4 cup parsley, chopped
2 tsp Dijon mustard
1 tsp Worcestershire
1 clove garlic, minced
Olive oil
1 red bell pepper, cut into strips

Divide the ground beef in half, then half again, then one more time. You should have 8 small sections. Shape each into a patty. Set aside. I placed mine on aluminum foil, spread out like cookies on a cookie sheet.

Combine the cheeses, parsley, mustard, Worcestershire, and garlic. Toss gently, but make sure it's mixed well. Separate into four equal portions. Place a portion atop each of four of the beef patties. Top each of these with a plain patty and smash and seal the edges so that the cheese mixture is trapped inside.

Heat olive oil in skillet, add pepper strips and cook until the edges of the peppers begin to brown slightly.  Add salt, if you like (I didn't). Remove to a small plate.

Add the beef patties to the same skillet, cook on medium-high about 5 minutes. Turn each of them carefully so all the good stuff doesn't spill out.
Top with peppers and keep over heat until cooked through, about 5 more minutes.



Voila! Low-carb and delish! We served these atop a little lettuce. No bun required.


My husband and I liked them very much. One of our other daughters thought they were just okay, but she doesn't care for blue cheese at all. I think next time I might up the cheddar and lessen the blue, but that's just our personal taste. These were great and super easy!

Thanks again, everyone for giving Grace Interrupted such a wonderful launch! And, remember, if you're in the Chicago area Sunday, June 12th, please come by and say hello. I'm having a party and you're invited.

Centuries & Sleuths Bookstore
1:00 - 3:00
7419 W. Madison Street
Forest Park, IL 60131
708-771-7243

I'd love to see you there!
Julie


* * * * *


CONTESTS!
 
Wendy Lyn Watson's new mystery A Parfait Murderfeatures a story line about the Lantana Round-Up Rodeo Queen Pageant. To celebrate, Wendy's giving away a little cowboy couture: a leather and rhinestone cuff, and a "rodeo queen" keychain. 

Eligibility: This contest is open to everyone living in the U.S. and Canada. One entry per person, please. 

How to Enter: Send proof of purchase of A Parfait Murder (either a receipt, or a picture of you holding the book), by e-mail to wendylynwatson@gmail.com. Put the words "Parfait Giveaway" in the subject line.


Entries must be received by 5:00 PM Central Standard Time on Friday, June 17. Wendy will randomly select one entry and announce the winner here on the Mystery Lovers' Kitchen blog on Saturday, June 18. She will contact the winner via e-mail. If she does not receive a response within 7 days, she will draw a new winning name. 





* * * * * * * * * * * 



Riley Adams (Elizabeth Spann Craig) is also running a contest to celebrate the release of Finger Lickin' Dead, her new Memphis BBQ Mystery. 


To learn how to enter Riley/Elizabeth's contest, click here and visit her blog Mystery Writing is Murder



Sunday, September 26, 2010

Welcome our guest, Diana Orgain!

Welcome our guest, Diana Orgain!

Diana Orgain is the author of the BUNDLE OF TROUBLE and MOTHERHOOD IS MURDER. She holds a B.A and M.F.A. in Creative Writing from San Francisco State University with a minor in acting. Diana has acted professionally both on stage and in national commercials. She’s written several plays, which were produced at San Francisco State University, GreenHouse Productions, and PlayGround. She lives in San Francisco with her husband and three children. Visit her at www.dianaorgain.com



For fun – leave Diana a comment about your favorite hamburger additive (carrots, spinach, egg?) and why you love it and she’ll randomly pick someone to win a copy of her latest book MOTHERHOOD IS MURDER: A Maternal Instinct Mystery



Take it away, Diana!

First off thank you to the wonderful bloggers here at mystery kitchen for hosting me. And, what better topic for mystery kitchen than “hidden veggies”? I have three small children and believe it or not the recipe I use for hamburgers is not really to hide anything from them (like sneaking in veggies so they don’t protest). No, mostly I use this recipe because I discovered that hiding zucchini in hamburger (or meatballs) not only adds an extra nutritional punch, but it keeps the burgers moist! I’ve tried carrots – but I find they alter the texture of the burger too much and spinach while having no real flavor (therefore undetectable by the little ones) didn’t add the moisture I like so much with the zucchini.

- 1 medium zucchini (shredded)

- ½ small onion (minced)

- 2 cloves garlic

- 2 teaspoons Worcestershire sauce

- 1 tsp Italian seasoning(oregano, basil, thyme and rosemary)

- salt and pepper to taste

- 1 pound lean ground beef

> Preheat an outdoor grill to medium-high, or heat an indoor grill pan to medium-high and spray with oil.

> In a large bowl, mix zucchini, onion, garlic, Worcestershire sauce, Italian seasoning, salt and pepper. Add the ground beef, mixing with your hands until well combined.

Thank you, Diana, for a wonderful post! I love the hidden vegetables idea. Terrific. To all our fans, enjoy!