Grilled St. Patty Melt2011-03-14
St. Patrick’s Day is just around the corner bringing thoughts of corned beef, cabbage, and green beer but I decided it was time to go a bit unconventional. So your about to down a Guinness or your favorite beer with some green dye in it but you need something to accompany it. Now you could go for some fish and chips or other similar pub food. Of course a slice of dry Irish soda bread might do but why not a grilled patty melt. Nothing exceptionally hard to pull together, but satisfying with a pint of beer and some salty potato chips on the side.
We have decided on a patty melt but how do we make this a St. Patty Melt. First, it has to be something worthy of patron saints of Ireland and the official feast day. Therefore the burger is not going to be ground beef but ground sirloin so get out the grinder or see you butcher and get some quality meat for this patty melt. Next, we need to select some cheese. Ireland has numerous cheeses to select from so you can go for a traditional patty melt cheddar or swiss or why not a Coolea. Yes you will have to look that one up. Next we need to get some green.
It is late winter/early spring and the parsley is coming right along so why not some natural green color. The grilled sandwich brought me to the thought of a Ruben with rye bread and sauerkraut. Those will be the next ingredients we bring to the table. Concept for a recipe created it is now time to deliver it.
10 slices of a hearty rye bread or pumpernickel
3 tablespoons of cream or whole milk
1 teaspoon salt
3/4 teaspoon onion powder
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
1 1/2 pounds sirloin steak (ground, do not trim the fat)
3 tablespoons unsalted butter, divided
1/2 cup sauerkraut, not drained
1 ounce olive oil
1/2 cup of Italian parsley leaves
4 slices of cheese (cheddar, swiss, or an Irish favorite)
Tear two slices of bread into small cubes into a medium bowl. Add the cream(milk) and next four ingredients and mix with a fork or masher into a mush. Add the sirloin and blend all the ingredients together by hand. Divide the meat into four portion and prepare patties in a shape suitable for your bread slice shape.
In a blender mix the sauerkraut, olive oil and parsley until fully blended in to a rough sauce. Add water or olive oil if more liquid is necessary. Pour into a small bowl and set aside.
Heat a skillet or griddle to on medium-high (375F) and cook the patties on one side for five minutes. Add one tablespoon of butter to the skillet and flip the patties cooking for another 4-5 minutes. While the patties are cooking place a slice of cheese on each of four slices of bread. Remove the patties from the skillet and place on top of the cheese. Reduce heat to medium and add the remaining butter to the skillet and place the bread in the skillet.
Spoon the sauerkraut mixture on the top of the burger and then top with the remaining slices of bread. Cook until golden brown and cheese is melted (2-4 minutes per side). Serve immediately.
A satisfying sandwich with some great beer. Enjoy!
Variations: Any cheese you like, add caramelized onions, sauteed mushrooms; add a corned beef slice.
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