A Patty Melt Day

Patty Melt

Made with butter, onions, ground beef, Worcestershire sauce, salt & pepper, Swiss cheese, and sourdough bread.

A lot of the recipes I make I either see on the Food Network or in one of the food magazines I get each month.  I usually decide what to make based on:

  • What I feel like eating that day
  • How delectable the dish looks on television or in the magazines
  • Observing the whole process involved in making a dish because I don’t like overly complicated recipes that would wear me out

Today was a simple patty melt day.

This turned out to be a pretty good burger, but I must say I think I prefer a different type of cheese other than Swiss for my burgers—like maybe cheddar.  I also missed my ketchup, mustard, and mayonnaise toppings.

I didn’t want to turn the burger into something else entirely, so I opted to eat it as is.  And though it was good, all I thought about was cheddar cheese and ketchup during the eating process.

Recipe for—Patty Melts

So, if you have nothing else to do today, try a patty melt the recipe way or spruce it up and make it your way.

Take-Away Life Lesson:  When you’re missing and wanting ketchup and cheddar cheese, just go get the ketchup and cheddar cheese.  Life’s too short not to have the condiments and side items you really want.

Creamy Mushroom Cheeseburger

30 thoughts on “A Patty Melt Day

  1. I’m not sure about the life lesson there. Isn’t there something to be said for trying out something wholly off the wall because it’s what you have available rather than because it’s what you want? This is how I discovered I kind of like grated parmesan cheese (from the green canisters) works pretty well on grilled cheese sandwiches when the actual sliced cheese I want has run out. (It doesn’t melt uniformly, but that’s part of the appeal, to my mouth.)

  2. Mm. Patty melts remind me of college — one of the few edible things at the cafeteria near my dorm that was quicker and less disgusting than unidentifiable lunchmeat sandwiches. I love them! I’m a bigger fan of cheddar than swiss also. 😉 Onions though, mmmm! I say do what you want.

  3. Swiss is really good on a burger, but it doesn’t melt as easily as Cheddar. If we are doing Swiss, then I put it on top of the burger when it is almost completely done, cover the pan, and let the steam mix with the cheese to make it softer – and more melt-y!

    1. Good way to go. I like Swiss cheese to an extent–just not as much as cheddar cheese. Maybe I should have done one slice of Swiss, once slice of cheddar.

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