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Bacon Double Cheese Patty Melts...

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Comments

  • NDG
    NDG Posts: 2,435
    very nice!  I like the idea of rolling the ground beef out early in a zip lock . . gotta try that on my next run of smash burgers.
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    :clap: !
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Aviator
    Aviator Posts: 1,757
    Every single post of yours is such a masterpiece. 
    Why am I not surprised with this one?
    Dude, you got skills!!

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • TTC
    TTC Posts: 1,035
    Holy moly
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
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  • Dyal_SC
    Dyal_SC Posts: 6,536
    Thx guys for the awesome comments!  I almost didn't post this because it was a simpler cook, but now I'm glad I did.  LOL  Sometimes it's nice to have a simple and tasty patty melt.  It's like the glorious birthchild of a buttery grilled cheese sammich and meaty hamburger. =)  
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  • Terrebandit
    Terrebandit Posts: 1,750
    Dude. No words. 
    Dave - Austin, TX
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  • Begger
    Begger Posts: 607
    Not to denigrate your SUPERB looking piece of Culinary, heart-stopping burger, but a Patti Melt by definition has Rye Bread.  

    Other than that silly objection, sign me up.   Maybe, just MAYBE, add some sautee'd Onions on mine?  
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  • Mickey
    Mickey Posts: 19,768
    You had me on: ...on buttery grilled white bread with pickles, mayo and mustard.  Ooey, gooey, simple and delicious.  flushed 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Dyal_SC
    Dyal_SC Posts: 6,536
    Thx guys. @Begger , LOL, you got it my friend.  
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  • Mickey
    Mickey Posts: 19,768
    My hats off to you man. Thank you so much for the idea on doing the thin burgers. I did three things I never do. I just dumped the package in the bag ( no mix at all). I did zero seasoning except to the outside of meat just before hitting the cast iron. No chees or onions added during mix. Never cooked this thin before. What we got was the best tasteing and freshest burgers ever. Did your buttered toast and wonderful. But after a couple of pics getting the thin burgers things got to going fast so no more pics.  
    Rolling out in a gal bag is my new way to go. 

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Dyal_SC
    Dyal_SC Posts: 6,536
    @Mickey , thin burgers are the only way to go for me.  Glad you like the rolling pin tip!  One thing I do too is only season the burgers with course sea salt.  It allows the beef flavor to shine. 
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  • Mickey
    Mickey Posts: 19,768
    Dyal_SC said:
    @Mickey , thin burgers are the only way to go for me.  Glad you like the rolling pin tip!  One thing I do too is only season the burgers with course sea salt.  It allows the beef flavor to shine. 
    Then will ditch the pepper next time. 
    Thanks
    ps: will cut square next time as well
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Chubbs
    Chubbs Posts: 6,929
    Just wanted to look at this thread again
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Wolfpack
    Wolfpack Posts: 3,552
    I start with a meat ball and smash them in the pan until flat.  Sprinkle a little s&p and let's get a good crust.  The crunch from a thin burger is hard to beat. Dyal- one after another. 
    Greensboro, NC
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  • Terrebandit
    Terrebandit Posts: 1,750
    edited October 2015
    Another way to flatten burger is to hand press it between two pieces of tin foil.  This is even easier than a plastic bag, plus you can press them up individually prior to cooking and firm them back up by placing them in frig or freezer before cooking.  When you're ready, just peel and cook. 
    Dave - Austin, TX
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