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Patty Melt with Sauerkraut MICHAEL SYMON

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A little Patty Melt never hurt anyone!

8 ounces ground sirloin
8 ounces ground brisket
8 ounces ground short rib
1/4 cup Dijon mustard
1 cup sauerkraut
12 slices swiss cheese
1/4 cup thousand island dressing
8 slices rye bread
2 tablespoons mayonnaise
Kosher salt and freshly ground black pepper (to taste)

Preheat a griddle to medium-high heat.
In a large bowl combine the ground sirloin, brisket and short rib and mix together by hand. Form the meat into 4 patties and season with salt and pepper. Brush patties with mustard, place on the griddle and cook for 3-4 minutes. Flip the patties, top with sauerkraut and 3 slices of Swiss cheese and continue to cook until cheese has melted.
While the patties are cooking, spread one side of each slice of rye bread with mayonnaise and place on the griddle to toast until golden brown. Place the burger patty on one piece of bread. Spread thousand island dressing on top of the burger and top with the second piece of bread. Remove from griddle, slice and serve.
Slice in half and serve.
Tip: 1. Make the thousand island dressing in advance and store in an airtight container for up to 1 month.
2. To make the cheese melt perfectly on your patty melt, squirt a little bit of water onto the griddle next to the patties and cover with a metal bowl allowing the cheese to steam.

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