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Patty Melts With Onion Rings
4
Hamburger patties − (4 oz ea; 1/2" thk)
Salt; to taste
Freshly−ground black pepper; to taste
1
4
1
8
1
2
3
2
Small Onion; julienned
Slice Cheddar cheese −; (1 Ounce ea)
Tablespoon Vegetable oil
Slice Rye bread
−1/2 Cup Flour
Egg yolks
/4 Cup Flat beer −; (to 1 cup)
Onions; cut into 1" rings, and separated
Oil; for frying
1
/2 Fat; 0 Other Carbohydrates
Preheat the griddle. Preheat the fryer. Season the patties with salt and
pepper. Place the patties on the hot griddle and cook for 3 to 4 minutes,
flip the patties over and continue to cook. Add the julienned onions to the
griddle and saute for 4 to 5 minutes or until wilted. Season the onions with
salt and pepper. In a mixing bowl, whisk the flour, eggs and beer together.
Season the batter with salt and pepper. Season the onions with salt and
pepper. Dip each onion ring in the batter, coating completely and letting
the excess drip off. Carefully lay the onion rings in the hot oil and fry
until golden−brown, 3 to 4 minutes, stirring occasionally for over−all
browning. Remove the onions rings from the oil and drain on a paper−lined
plate. Season the rings with salt and pepper. During the last couple of
minutes of cooking, place one piece of cheese on each patty. After the
cheese has melted remove the patties from the griddle and set aside. Top
each patty with the sauteed onions. Oil both sides of the bread and place on
the griddle. Cook the bread for 1 to 2 minutes on each side or until
toasted. Remove the bread from the griddle and place patties in−between.
Serve the patty melts with the onions rings. This recipe yields 4 Blue Plate
Lunch Specials.
Patty Melts With Onion Rings
454
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