Smash Burger Patty Melt by @spinachandbacon

18 min

1 serving

🥩

110 g

Ground beef

🥖

2 slices

Sourdough bread

🧀

28 g

Cheddar cheese

🧅

30 g

Caramelized onions

🧈

5 g

Butter

🧂

1.5 g

Sea salt

⚫

0.15 g

Ground pepper

🧄

0.4 g

Garlic powder

🥫

15 ml

Burger sauce

  1. Divide
    • lean ground beef
    • sea salt

    Divide the lean ground beef into two equal 1/8 lb patties. Season both patties with sea salt, ground black pepper, and garlic powder.

  2. Press
    • lean ground beef
    • thick sourdough bread

    Press one seasoned beef patty firmly into each slice of thick sourdough bread. Ensure the beef adheres to the bread.

  3. Heat
    • lean ground beef
    • thick sourdough bread

    Heat a pan on the stovetop over medium heat. Place the beef-topped sourdough slices in the pan with the beef facing down.

  4. Flatten
    • lean ground beef
    • thick sourdough bread

    Immediately press the bread firmly with the griddle press to flatten the beef into a thin patty. Cook the beef side for 3 to 4 minutes.

  5. Layer
    • butter
    • thick sourdough bread

    Butter the exposed side of the slice intended for the cheese layer. Keep that slice in the pan with its buttered side facing down.

  6. Place
    • cheddar cheese
    • caramelized onions
    • thick sourdough bread

    Place cheddar cheese on the plain, non-beef side of the buttered bread. Spread caramelized onions evenly over the cheddar cheese.

  7. Flip
    • butter
    • thick sourdough bread
    • lean ground beef

    Butter the exposed sides of the beef-topped bread slices. Flip both slices so the bread cooks against the pan.

  8. Cook
    • thick sourdough bread
    • cheddar cheese

    Cook for about 3 minutes until both bread bottoms are deeply browned and the cheese melts. Remove the cheese bread early if it browns too quickly.

  9. Melt
    • thick sourdough bread
    • lean ground beef
    • cheddar cheese

    Stack the cheesy onion bread over the smashed burger bread to form the patty melt. Serve immediately with burger sauce.

Smash Burger Patty Melt by @spinachandbacon

18 min

1 serving

🥩

110 g

Ground beef

🥖

2 slices

Sourdough bread

🧀

28 g

Cheddar cheese

🧅

30 g

Caramelized onions

🧈

5 g

Butter

🧂

1.5 g

Sea salt

⚫

0.15 g

Ground pepper

🧄

0.4 g

Garlic powder

🥫

15 ml

Burger sauce

Preparation Steps

  1. Step 1/9

    Divide the lean ground beef into two equal 1/8 lb patties. Season both patties with sea salt, ground black pepper, and garlic powder.

    🥩lean ground beef
    🧂sea salt
    ⚫ground black pepper
    🧄garlic powder
    🥄measuring spoon

  2. Step 2/9

    Press one seasoned beef patty firmly into each slice of thick sourdough bread. Ensure the beef adheres to the bread.

    🥩lean ground beef
    🍞thick sourdough bread

  3. Step 3/9

    Heat a pan on the stovetop over medium heat. Place the beef-topped sourdough slices in the pan with the beef facing down.

    🥩lean ground beef
    🍞thick sourdough bread

  4. Step 4/9

    Immediately press the bread firmly with the griddle press to flatten the beef into a thin patty. Cook the beef side for 3 to 4 minutes.

    🥩lean ground beef
    🍞thick sourdough bread
    🍳griddle press

  5. Step 5/9

    Butter the exposed side of the slice intended for the cheese layer. Keep that slice in the pan with its buttered side facing down.

    🧈butter
    🍞thick sourdough bread
    🔪knife

  6. Step 6/9

    Place cheddar cheese on the plain, non-beef side of the buttered bread. Spread caramelized onions evenly over the cheddar cheese.

    🧀cheddar cheese
    🧅caramelized onions
    🍞thick sourdough bread

  7. Step 7/9

    Butter the exposed sides of the beef-topped bread slices. Flip both slices so the bread cooks against the pan.

    🧈butter
    🍞thick sourdough bread
    🥩lean ground beef
    🥄spatula
    🔪knife

  8. Step 8/9

    Cook for about 3 minutes until both bread bottoms are deeply browned and the cheese melts. Remove the cheese bread early if it browns too quickly.

    🍞thick sourdough bread
    🧀cheddar cheese
    🥄spatula

  9. Step 9/9

    Stack the cheesy onion bread over the smashed burger bread to form the patty melt. Serve immediately with burger sauce.

    🍞thick sourdough bread
    🥩lean ground beef
    🧀cheddar cheese
    🧅caramelized onions
    🥫burger sauce
    🥄spatula

Composition

Ingredients

Types

Dairy, Vegetables, Seasonings, Condiments

Ingredients

Ground beef, Sourdough bread, Cheddar cheese, Caramelized onions, Butter, Sea salt, Ground pepper, Garlic powder, Burger sauce

Notes

Ground beef (lean 96/4, separated into two 1/8 lb patties), Sourdough bread (thick, or other hard bread), Cheddar cheese (sliced or shredded), Caramelized onions (cooked the day before), Ground pepper (a little), Burger sauce (for serving)

Allergens

milk, egg

Dietetics

Dietary regimen

High protein

Calories

680 kcal

Macro nutrients

Protein: 43g, Carbohydrates: 42g, Fat: 36g, Saturated fat: 16g, Fiber: 3g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 1180mg, Iron: 3.5mg, Calcium: 300mg, Potassium: 480mg

Vitamins

Vitamin B12: 2.4mcg, Vitamin A: 190mcg, Vitamin D: 0.5mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

8 minutes

Overall

18 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

griddle press, spatula, measuring spoon, knife

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Sauce

Occasions

Lunch, Dinner, Game Day, Casual Meal

Origin

Source

Platform

instagram

Original Creator

@spinachandbacon

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Crunchy, Juicy, Melty, Tender

Flavors

Savory, Beefy, Cheesy, Buttery, Sweet, Salty, Caramelized, Garlicky, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours,Do not leave longer than 1 hour if ambient temperature exceeds 32°C/90°F), fridge : 3 days (Cool promptly,Store in an airtight container,Reheat until the beef reaches 74°C/165°F), freezer : 60 days (Wrap tightly in foil or freezer-safe wrap,Store in an airtight freezer container,Thaw overnight in the refrigerator before reheating)