Best Patty Melt With Pimento Cheese Recipes

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CUSTOM BLEND BEEF PATTY MELT WITH PIMENTO CHEESE



Custom Blend Beef Patty Melt with Pimento Cheese image

Provided by Kelsey Nixon

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 13

10 ounces ground sirloin
6 ounces ground beef short ribs
Kosher salt and cracked black pepper
1/4 cup vegetable oil
2 Spanish onions, thinly sliced
Eight 1/2-inch-thick slices rye bread, buttered on one side
Homemade Pimento Cheese, recipe follows
8 ounces sharp Cheddar, coarsely shredded
1/2 cup mayonnaise
1/2 cup finely chopped Vidalia onion
3.5 ounces diced jarred pimientos, drained
1 clove garlic, grated
Dash hot sauce

Steps:

  • Blend together the sirloin and short ribs and sprinkle with salt and pepper. Loosely form the meat into 4 equal 4-ounce patties about 1/2-inch thick. I like to shape my patties into either squares or circles depending on the shape of my bread. That way every bite will have burger in it! Create a small well in the center of each beef patty, using your thumb (this will help your burger cook evenly). Heat 2 tablespoons of the oil in a small saute pan over medium heat. Cook the onions, sprinkling with salt and stirring occasionally, until caramelized, brown and soft, 25 to30 minutes. Season beef patties generously with salt and pepper. Heat a large cast-iron skillet or griddle pan over high heat and add 1 to 2 tablespoons of the oil. Cook the burgers well-side up (the burger well collects the juices while cooking, letting your burger marinate) until browned on each side, 3 to 4 minutes per side. Transfer to a plate. Spread the Homemade Pimiento Cheese on the non-buttered side of each slice of bread. Top half of the bread slices with a pile of onions, then add the burger patties and top with the remaining bread slices. Place the sandwiches back on the griddle and toast until the bread is golden brown and the cheese is beginning to melt, 2 minutes per side.
  • Blend the Cheddar, mayonnaise, onions, pimientos, garlic and hot sauce in a food processor until well combined. Transfer the pimento cheese to a glass jar or bowl and refrigerate until firm, at least 1 hour. Yield: 1 3/4 cups.

PATTY MELT WITH PIMENTO CHEESE



Patty Melt with Pimento Cheese image

Provided by Food Network

Time P1DT38m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 cup mascarpone cheese
1/4 cup piquillo peppers, pureed
1/4 cup mayonnaise
Salt
1 1/2 teaspoons smoked hot paprika
1 teaspoon white pepper
1 cup sharp Cheddar cheese, shredded
1/2 cup diced piquillo peppers, diced
1/4 cup aged sharp Cheddar cheese
1/4 cup Parmesan cheese, shredded
2 tablespoons chopped flat leaf parsley
Freshly ground black pepper
2 pounds ground beef chuck (70/30 recommended)
Pullman brioche cut into 1/2-inch thick slices
Salt and freshly ground black pepper
2 tablespoons butter

Steps:

  • In the bowl of a stand mixer, combine the mascarpone, piquillo pepper puree, mayonnaise, 1 tablespoon salt, smoked paprika, and white pepper. Mix on low speed until all of the ingredients are incorporated evenly. Remove the bowl from the mixer and add the sharp Cheddar cheese, diced piquillo peppers, aged sharp Cheddar cheese, Parmesan cheese, and parsley to the bowl. Mix by hand until evenly incorporated. Adjust seasoning, if needed.
  • Place the cheese into a container and refrigerate for 1 day.
  • Lay the ground beef on top of a large sheet of plastic wrap. Place another piece of plastic wrap on top of the beef. Press the beef out to form a large square about 13 inches on all sides and about 3/4 to 1-inch thick.
  • Lay a piece of the pullman bread on top of the plastic and cut burgers slightly larger than the bread. Cut a total of 4 burgers all the same size. Remove the plastic on both sides of the meat and season with salt and pepper on both sides. The burgers can be made and seasoned up to a day in advance.
  • Place a large cast iron skillet over high heat and allow it to heat about 4 to 5 minutes. If you don't have one large enough for all the burgers use 2 skillets. When the skillet is hot, reduce the heat to medium-high and add the burgers to the pan. Cook on the first side for 3 to 4 minutes, or until it has a nice crust on the bottom.
  • Add the butter to the pan. Flip the burgers over and cook for another 4 to 5 minutes. Remove the burgers from the pan and keep warm. Allow the meat to rest for 3 to 4 minutes. Add the brioche and brown in the beef fat. Add pimento cheese to the bread and allow it to melt while it is browning.
  • Add the rested burgers to the browned brioche top with the pimento cheese. Cut the burgers in half and serve.

PATTY MELTS WITH BACON, CHARRED PINEAPPLE AND JALAPEñO PIMIENTO CHEESE



Patty Melts with Bacon, Charred Pineapple and Jalapeño Pimiento Cheese image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

8 slices thick-cut bacon
1 1/2 pounds 80/20 ground beef
Kosher salt and freshly cracked black pepper
4 slices canned pineapple
4 tablespoons unsalted butter, softened
8 slices Hawaiian bread, or other sweet white bread
8 ounces pepper jack cheese, grated
One 4-ounce jar sliced pimientos, drained
1/4 cup mayonnaise
2 tablespoons diced pickled jalapeños
Kosher salt and freshly cracked black pepper

Steps:

  • For the patty melts: Preheat a grill or indoor grill pan to medium-high heat. Preheat the oven to 400 degrees F. Line a baking sheet with a cooling rack.
  • Lay the bacon on a baking sheet and cook until crispy, 20 to 25 minutes. Remove to a paper towel-lined plate. Reserve the bacon fat.
  • Sprinkle the beef with salt and pepper and divide into 4 equal balls. Shape the balls into flat 5-inch square patties and place on a platter or sheet pan. Make a dimple in the center of each so they cook evenly. Cover and refrigerate until ready to use.
  • For the pimiento cheese: Pulse together the pepper jack cheese, pimientos, mayonnaise and jalapeños in a food processor. Season with a pinch of salt and pepper. Set aside at room temperature, or if making ahead, take out 30 minutes before using. The mixture should be easily spreadable.
  • For the patty melts: Have a clean baking sheet or platter ready for all the finished grilled components. Pat the pineapple dry and add to the grill; cook until lightly charred, 2 to 3 minutes per side. Remove the pineapple and add the patties. Cook until the patties are browned and have grill marks, 4 to 5 minutes per side. Add the patties to the baking sheet.
  • To assemble the sandwiches: Mix the butter with 1 to 2 tablespoons reserved bacon fat in a small bowl. Spread one side of all the bread with the butter. Spread 3 tablespoons of the pimiento cheese on the other side of the bread. Place the bread on the grill, butter-side down. Add 2 slices bacon directly to four of the bread slices on the pimiento cheese. Top with a patty and a slice of pineapple, then top with the other toasted slice of bread, butter-side up.
  • Serve warm.

PIMENTO CHEESE PATTY MELTS WITH BACON



Pimento Cheese Patty Melts With Bacon image

Make and share this Pimento Cheese Patty Melts With Bacon recipe from Food.com.

Provided by Chris Reynolds

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

8 slices bacon
1 1/2 lbs ground beef
salt and pepper
2 tablespoons Worcestershire sauce
2 tablespoons finely chopped fresh parsley
2 tablespoons grated onions
1 tablespoon oil
1/2 lb sharp yellow cheddar cheese, grated
1 (4 ounce) jar chopped pimiento, drained
1 (3 ounce) package cream cheese
1/4 cup mayonnaise
2 teaspoons hot sauce
1 teaspoon paprika
2 garlic cloves (minced or grated)
softened butter
8 slices white bread

Steps:

  • Preheat the oven to 375°F Bake the bacon on a broiler pan until crisp, about 15 minutes.
  • In a bowl, season the beef with salt and pepper. Mix in the worcestershire sauce, parsley, and onion. Form 4 large patties (thinner in the middle for even baking).
  • In a skillet, heat the oil over medium-high heat. Add the patties and grill, turning once, for about 8 minutes for medium-rare. Set aside.
  • In a bowl, combine the cheddar, pimientos, cream cheese, mayo, hot sauce, paprika, and garlic until well mixed, 1 to 2 minutes.
  • Reheat the skillet over medium heat. Butter 1 side of each slice of bread, place buttered side on work surface. Spread with cheese mixture. Top with slice with a burger, 2 pieces of bacon and another bread slice.
  • Grill until golden and the cheese is melted.

PATTY MELT



Patty Melt image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 6 sandwiches

Number Of Ingredients 8

3/4 pound ground sirloin
3/4 pound ground chuck
Kosher salt and freshly ground black pepper
1/4 cup vegetable oil
2 medium yellow onions, thinly sliced
12 slices Swiss or American cheese (about 3 ounces)
12 slices rye bread
1/2 cup unsalted butter, at room temperature

Steps:

  • Place the meat on a parchment paper-lined baking sheet and, using your hands, break into small pieces and combine evenly. Arrange in a single layer and season the meat with salt and pepper.
  • Divide the meat into 6 portions (about 4 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from one hand to the other. Form each portion into a thin patty (about 1/4-inch). Each patty should be somewhat larger than a slice of the bread (the patty will shrink to the size of the bread when cooked).
  • Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until caramelized, about 7 minutes. Transfer the onion to a bowl.
  • Wipe out the skillet, return to the heat, and heat 1 tablespoon oil. Add 2 patties and saute, turning once, until well browned and cooked to medium, about 1 minute per side. Transfer to a plate and repeat with the remaining oil and patties.
  • Arrange 1/6 of the onion over 1 bread slice. Place 1 cheese slice over the onion and top with a patty. Top the patty with a slice of cheese and cover with a bread slice. Spread about 2 teaspoons of butter over the outside of each slice. Repeat with the remaining ingredients to make 6 sandwiches.
  • Heat the cast-iron skillet over medium heat. Add 2 sandwiches and cook, turning once, until lightly browned and the cheese has melted, about 5 minutes per side. Transfer to a cutting board and repeat with the remaining 4 sandwiches. Cut sandwiches in half crosswise and serve.

CUSTOM BLEND BEEF PATTY MELT WITH PIMENTO CHEESE



Custom Blend Beef Patty Melt With Pimento Cheese image

Make and share this Custom Blend Beef Patty Melt With Pimento Cheese recipe from Food.com.

Provided by Food.com

Categories     Lunch/Snacks

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 13

10 ounces ground sirloin
6 ounces ground beef short ribs
kosher salt and black pepper
1/4 cup vegetable oil
2 Spanish onions, thinly sliced
eight 1/2-inch-thick slices rye bread, buttered on one side
homemade pimento cheese, recipe follows
8 ounces sharp cheddar cheese, coarsely shredded
1/2 cup mayonnaise
1/2 cup finely chopped vidalia onion
3 1/2 ounces diced jarred pimientos, drained
1 garlic clove, grated
1 dash hot sauce

Steps:

  • Blend together the sirloin and short ribs and sprinkle with salt and pepper. Loosely form the meat into 4 equal 4-ounce patties about 1/2-inch thick. I like to shape my patties into either squares or circles depending on the shape of my bread. That way every bite will have burger in it! Create a small well in the center of each beef patty, using your thumb (this will help your burger cook evenly).
  • Heat 2 tablespoons of the oil in a small saute pan over medium heat. Cook the onions, sprinkling with salt and stirring occasionally, until caramelized, brown and soft, 25 to30 minutes.
  • Season beef patties generously with salt and pepper. Heat a large cast-iron skillet or griddle pan over high heat and add 1 to 2 tablespoons of the oil. Cook the burgers well-side up (the burger well collects the juices while cooking, letting your burger marinate) until browned on each side, 3 to 4 minutes per side. Transfer to a plate.
  • Spread the Homemade Pimiento Cheese on the non-buttered side of each slice of bread. Top half of the bread slices with a pile of onions, then add the burger patties and top with the remaining bread slices.
  • Place the sandwiches back on the griddle and toast until the bread is golden brown and the cheese is beginning to melt, 2 minutes per side.
  • Homemade Pimento Cheese:.
  • Blend the Cheddar, mayonnaise, onions, pimientos, garlic and hot sauce in a food processor until well combined. Transfer the pimento cheese to a glass jar or bowl and refrigerate until firm, at least 1 hour.

Nutrition Facts : Calories 676, Fat 55.1, SaturatedFat 23.4, Cholesterol 138, Sodium 427.4, Carbohydrate 9.3, Fiber 1.8, Sugar 4.2, Protein 35.6

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