Tuesday, May 14, 2013
Diner Style Hamburger Melt (Adapted from Carla Hall's Turkey Melt
This recipe is a great way to change up a boring hamburger, reduce the calories of a diner burger, and save you the gas and money of going out to eat. Carla Hall provided a great starting point for this recipe and I'm very anxious to share it with you. So without further wait here is my adaptation of Carla Hall's Turkey Melt.
Karin's Diner Style Melt:
8 slices of Rye Bread
1 pound of 93 Percent Lean Ground Beef (or fattier if you like that...usually people use 80/20)
2 Large White Onions (thinly sliced)
3 Sprigs Fresh Thyme
Spicy Brown Mustard
Country Crock Spreadable Butter
Extra Virgin Olive Oil
Preheat a large saute pan over medium-high heat. Add 4 tablespoons of Extra Virgin Olive Oil. Once hot add the onions and a large pinch of salt. Stir to combine. Toss in the sprigs of thyme and cook for about 30 minutes, stirring frequently, until the onions are carmelized. When onions are carmelized check the seasoning and add salt and pepper if needed and remove the thyme sprigs.
While the onions are cooking make the hamburger patties. In a medium size bowl add the ground beef and season with salt and pepper. Form the ground beef into 4 ounce patties (trust me you will be full). Make the patties very flat and wide enough to fit your bread. Drizzle the patties with Extra Virgin Olive Oil and then place on the warm griddle. Cook for about 4-5 minutes on each side. If cheese is desired add now (my husband used provolone).
While the burgers are cooking, smear the outside slices of bread first with a healthy smear of butter and then a healthy smear of mayonnaise. Make sure to do this to both the top and bottom piece. Then on the inside of one piece of bread put a healthy smear of spicy brown mustard.
Place the buttered side of one slife of bread down on the griddle and place a cooked pattie on top and then top with carmelized onions and the second slice of bread. Place a pat of butter on the griddle to help carmelize the bread. Flip the sandwich and carmelize the other side too.
Take off the griddle, let cool slightly, cut in half and serve with your favorite hamburger accompaniments. I served mine with ruffled potato chips and strawberries.
To see Carla Hall's original recipe go here.