Enjoy this Patty Melt, a different-style burger for a holiday weekend or for anytime. It’s a thin burger, smothered with caramelized onions, topped with melted cheese and served on rye bread.
It takes a while to caramelize the onions. I speed it up by starting them in the microwave first, and then they only need about 10 minutes in a skillet.
Fred Tasker’s wine suggestions: Savory meat and cheese; serve a lush, red Australian shiraz.
Helpful Hints:
— Any type of cheese can be used instead of cheddar cheese.
— Any type of sliced bread can be used.
Countdown:
— Start onions in microwave.
— Prepare the remaining ingredients and make the hamburger patties.
— While the onions saute, assemble the salad.
— Finish the patty melt.
Shopping List:
Here are the ingredients you’ll need for tonight’s Quick Fix Dinner in Minutes.
To buy: 8 ounces 95 percent lean ground, 1 bottle Worcestershire sauce, 1 package sliced reduced-fat cheddar cheese (2 ounces needed), 1 loaf rye bread, 1 bottle sweet pickle relish, 1 bag washed, ready-to-eat salad, 1 red bell pepper and 1 cucumber.
Staples: Canola oil, onion, reduced-fat oil and vinegar dressing, salt and black peppercorns.
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PATTY MELT
Recipe by Linda Gassenheimer
2 cups sliced onion
2 teaspoons canola oil
8 ounces 95 percent lean ground beef
1 tablespoon Worcestershire sauce
Salt and freshly ground black pepper
2 slices reduced-fat cheddar cheese (about 2 ounces)
4 slices rye bread
Place onions in a microwave-safe bowl and microwave on high 5 minutes. Heat oil in a large nonstick skillet over medium-low heat. Add the onions and saute 10 minutes. They should be a golden color. Meanwhile mix the ground beef and Worcestershire sauce together and add salt and pepper to taste. Form into 2 thin patties. Move the onions to the side of the skillet and add the patties in the center. Brown on one side 2 minutes. Turn over and cover each patty with sliced cheese. Cover the skillet with a lid and cook about 1 minute or until cheese melts. A meat thermometer should read 160 degrees. Toast the bread. Place the bread on a counter and add one patty each to two slices. Cover the patties with onions. Close the sandwiches with the remaining 2 slices of bread.
Per serving: 464 calories (28 percent from fat), 14.4 g fat (4.5 g saturated, 6.5 g monounsaturated), 78 mg cholesterol, 37.82 g protein, 43.5 g carbohydrates, 5.8 g fiber, 818 mg sodium
Yield 2 servings.
PICKLE RELISH SALAD
Recipe by Linda Gassenheimer
2 tablespoons sweet pickle relish
2 tablespoons reduced fat oil and vinegar dressing
4 cups washed, ready-to-eat salad
1 cup sliced red bell pepper
1 cup peeled and sliced cucumber
Add relish and dressing to a large bowl. Mix well. Add the lettuce, red bell pepper and cucumber and toss with the dressing.
Per serving: 69 calories (20 percent from fat), 1.6 g fat (0.1 g saturated, 0.4 g monounsaturated), 1 mg cholesterol, 2.1 g protein, 13.1 g carbohydrates, 3.6 g fiber, 137 mg sodium.
Yield 2 servings.
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