Sourdough Patti Melt

Category: Main Dishes | Blog URL: http://datenightdoins.com

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Ken & Patti Fisher

Ingredients

Ingredients: Patti Melt

1 1/2 pounds extra lean hamburger

1/4 cup Country Bob’s all purpose Sauce

2 Tbs. coarse black pepper

3 Tbs. chopped garlic

2 teaspoons Country Bob’s season salt

Swiss cheese, sliced

Mayo

grilled onion

Sourdough Bread

Ingredients: Garlic Skillet

1/2 pound pepper bacon (ends & pieces)

2 cups peeled garlic (we add more, but we love garlic)

2 large sweet onions, rough chopped

Coarse ground black pepper (to taste)

Mushrooms caps, any kind you like or mix several (optional)

Preparation

Directions: Garlic Skillet

Using a cast iron skillet, add the bacon and garlic. Place it directly on the grill. The bacon fat will render (melt) providing the moisture for the garlic to cook.

The garlic will take awhile depending on how hot your grill is and if you have a “Hot Spot”. My hot spot is on the right by the stack on the Traeger. Stir the garlic every now and then to keep from sticking.

After an hour or so the garlic should be getting soft. Stir in the onion. I like them just as they are, still a little crisp. About 30 minutes, again depending on your grill.

Directions: Patti Melt

Mix your meat and seasoning and form your Patties.

Put them back in the fridge while the garlic skillet does its thing. The garlic takes a little time to roast and the Patties hold together better if they go on the grill cold.

I preheated my iron griddle in the oven at 350 to save grill time.

Cooking Directions: Traeger

Open the lid and set the dial to “Smoke”, after about five minutes shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up.

Place your garlic skillet directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so.

After 30 minutes, add the meat and turn the digital control up to 225 degrees. You should have a temperature around 275-300 at the stack or dome thermometer.

Just let the garlic and onions go for ½ hour. (Stir every now and then)

After a ½ hour turn the digital control to the 350 and put the “HOT” griddle on the grill. Put the toasted bread on the griddle, get it hot and turn to start building your Patti melt. I put a little mayo on the bread, then the meat.

Get some onions from the skillet and stack them on top of the meat, then the sliced Swiss cheese. Press it down a little and let it go for a few minutes before turning it. When the cheese is melted it’s “good to go”….

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like.

Directions: Gas Grill

Grill: Indirect Medium Heat

Preparing Grill: Medium Indirect Heat

Preheat your grill to medium heat (300 - 350) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this.

Note: you can add your hickory directly to the grill or you can use foil smoke packets.

Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Your cooking times and temps will be the same as above.

Preparing Charcoal Grill

Get the Grill ready, you will want your temperature of around 300-350 degrees. Remember, you are going Medium Indirect Heat here. Bank your coals over to one side of your grill. Add your “drained wood chips” and you are good to go…

Your cooking times and temps will be the same as above.

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About

Tonight sitting under the stars with my Baby and a little wine, I thought I would try a little something different in a burger. This is what we came up with…

I did a garlic skillet also because you need grilled onions on a Patti melt and I needed smoked garlic to make more of our garlic mayo. (The mayo recipe is posted on our site) And I like it as a side. You can never go wrong with bacon, garlic and onions!

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.
Take it and run with it….
Enjoy,
Ken & Patti