Patty Melts on Rye


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
Decided to do some Patty Melts over the weekend. I had a pound of brisket burger that I'd ground a while back in the freezer so I used that to start with. Made my own Rye Bread in the morning. Had some Tots to go with our burgers.

First the bread. This is sourdough rye, made with a levain dough. Really tasty, with caraway, fennel and anise seed in the dough mix. Also molasses and zest of one orange. 50/50 blend of rye flour and white bread flour.




~original


Made 1/3 pound patties. Brisket burger.



Caramelized some onions.



Shredded some swiss cheese and mixed the burger with some Worcestershire Sauce, Salt and Pepper. This is a Weber Recipe by the way.



Grilled them up.



Flip.



Toasted the meat side of the bread, buttered first.



Placed the patties on the grilled side of bread and topped with the caramelized onions.

 
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Topped this with some shredded Swiss.



Back on grill to toast outer side of bread and melt the cheese.



Added second piece of bread and flipped for a quick toast on other side.





Plated it up.





These are always fantastic. What a difference with the homemade bread. Bread is crunchy and sturdy enough to hold up to the moisture from the burger and the heat. Always had problems using store bought Rye, at least the stuff we can get around here. Have a good week everyone and thanks for looking.
 
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Vet says this old dog can't do many carbs but, I'd go off the reservation for one of those! That is delightful looking....everything!
 
Executed perfectly, Cliff! The bread looks fantastic, and I know from experience how much fun it is to do that cook "from scratch"!

May have to get one of those oblong romertopf bakers......would be great for my batard loaves.

Rich
 
Wow!!! Love those patty melts. I'm a fool for rye bread. I'm sure yours was super. All I've eve had was store bought.
 
Cliff that bread sounds like the Artisan Sourdough Rye Bread from Breadtopia, if so that had to be a killer patty melt. I've made it twice now and we just inhale it it's so good. Great photos too.
 
Timothy F. Lewis said:
can't do many carbs but,
Click to expand...

Was thinking the same thing Timothy. Had these the other night and a couple days later was chowing down on the new Tempura Jalapeno Charburger at The Habit. Geez

Rich G said:
May have to get one of those oblong romertopf bakers......would be great for my batard loaves.
Click to expand...

I really like it. Took me a few tries to get used to it though. I prefer the batard loaves for making sandwiches.
 
Cliff that is a beautiful sandwich! Your bread skills are awesome. It has to make the whole experience that much more rewarding. Great cook!
 
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