Recipe courtesy of
Ginevra Iverson
for
Food Network Kitchen
Recipe courtesy of
Ginevra Iverson
for
Food Network Kitchen
Watch how to make this recipe.
Jalapeño Patty Melt
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 777
- Total Fat
- 63 g
- Saturated Fat
- 28 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 37 g
- Cholesterol
- 166 mg
- Sodium
- 919 mg
This recipe is sponsored by Undeniably Dairy™. Bring the heat to a diner classic with this bold Jalapeño Patty Melt. Perfectly seasoned beef patties are layered with melted pepper Jack cheese and caramelized onions and jalapeños, then nestled between slices of marble rye spread with a spicy southwest sauce and griddled for the perfect combination of crispy, melty, savory and fiery.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 777
- Total Fat
- 63 g
- Saturated Fat
- 28 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 37 g
- Cholesterol
- 166 mg
- Sodium
- 919 mg
Ingredients
Caramelized Onions:
Spicy Southwest Sauce:
Patty Melts:
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Directions
- For the caramelized onions: Heat the butter in a large skillet over medium heat. Add the jalapeños, onions, a large pinch of salt and several grinds of pepper. Cook, stirring occasionally, until the onions are very soft, deep golden brown and caramelized, 15 to 18 minutes. If there are browned bits on the bottom of the skillet that are darkening too fast before the onions are done, add 1 tablespoon of water and scrape them up, then continue cooking. Stir in the Worcestershire to combine. Taste and adjust the seasoning with salt and pepper. Transfer the mixture to a bowl and keep warm.
- For the spicy southwest sauce: Stir together the mayonnaise, yogurt, vinegar, sugar, chipotle chile and adobo sauce, 1/4 teaspoon salt and several grinds of pepper in a small bowl until combined. Cover and refrigerate until ready to assemble the patty melts.
- For the patty melts: Mix the beef, Worcestershire, 1 teaspoon salt and several grinds of pepper in a large bowl until well combined. Shape into 4 oval patties (4 ounces each). Make an indentation in the middle of each patty (as the meat cooks, the center of the patty will puff; this will keep the thickness even).
- Heat a large cast-iron skillet or grill pan over medium-high heat. When hot, add the patties in a single layer with space in between, cooking in batches if needed. Press down on the patties with a metal spatula so they are fairly thin; cook, undisturbed, until the edges brown, 2 to 3 minutes. Flip and cook until browned on the bottom, 2 to 3 minutes more.
- Spread 1 tablespoon of the southwest sauce on each slice of bread. On half of the slices, place 1 patty, a quarter of the onion mixture and 2 slices of pepper Jack, then top with 1 of the remaining bread slices sauce-side down.
- Wipe out the skillet; add 1 tablespoon of the butter and place over medium heat. Cook the sandwiches, in batches if needed, until the bread is toasted on both sides and the cheese is melted, 2 to 3 minutes per side, adding the remaining 1 tablespoon butter as needed. Cut the patty melts in half before serving.
