Summer Patty Melts

By Andrew Hunter
For The Family Table, a blog for busy families

Food and baseball are two of our favorite things. Last night, Marilyn and Nick were at a birthday party, which left Ben and me to our own devices. The first-place Dodgers were playing the Reds at 6 p.m. So Ben and I joined forces to prepare dinner in 30 minutes. After all, we needed to be watching in time to see the lineup!

We decided on patty melts and grapes. Ben spread mustard on the bread, grated the cheese, washed the grapes, and stirred the onions while they were caramelizing in the cast iron skillet. I sliced the onions, made the artichoke mayo, and formed and seasoned the patties. There was no need to set the table because we would be eating on the patio in time to hear the words, “It’s time for Dodger Baseball.”

This recipe begins with the basics of a traditional patty melt: ground beef, grilled onions, and Cheddar cheese. To update the classic, add artichoke mayonnaise, organic spring greens and roasted peppers or other goodies as you please.

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Patty Melts with Artichoke Mayonnaise

14 ounces artichoke hearts, drained
1 cup mayonnaise
1 tablespoon lemon juice
Salt and pepper to taste
2 tablespoons olive oil
2 yellow onions, sliced
4 hamburger patties (about 6 ounces each)
8 slices rye bread, or your bread of choice
4 tablespoons butter
1 cup grated Cheddar cheese
Organic spring green mix
Roasted sweet red peppers

In a food processor, combine the artichoke hearts and mayonnaise and purée until smooth. Season to taste with the lemon juice, salt and pepper. Remove and set aside.

In a skillet over medium-high heat, heat the olive oil. When it is rippling, add the onions and sauté until soft and golden brown. Season to taste with salt and pepper. Remove and set aside.

In the same skillet, cook the hamburger patties for 4 minutes on each side for medium-rare, or 8 minutes for well done. Remove the patties and set aside.

Butter one side of each slice of bread and spread artichoke mayonnaise on the other side. Place 4 slices, buttered side down, in the same skillet used for cooking the hamburger patties. Grill them until the buttered sides are golden, and then remove and set aside.

Grill the other 4 slices of bread until just turning golden. Layer with the cheese, cooked patties, and grilled onions and continue to grill until the underside is golden and the cheese has started to melt.

Remove to plates. Garnish each patty with spring greens and a few slices of roasted red pepper and cover with a reserved slice of grilled bread. Cut the patty melts in half and serve immediately.

Makes 4 servings

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