We’ve had an amazing couple of weeks with Hatch Green Chiles available, and we’ve been in chile heaven here. The majority of the chiles will be Enchilada Sauce, but we’ve been using them in other applications, too, like breakfast burritos, stews, and these patty melts.
Patty melts are an amazing creation that include a hamburger patty, carmelized onions, cheese, and toasted bread (usually rye). I’m a fan of using what I have, so mine has roasted green chiles mixed in with the hamburger, and sourdough rather than rye. It turned out amazing, and honestly – we’re lucky there’s a picture!
- 1 1/2 lbs ground beef
- 6 roasted, peeled, and diced green chiles
- 1 tbsp steak seasoning
- 1 large onion, cut in half and sliced
- 10 slices of cheese (I used Havarti, which is what I had on hand)
- 10 slices sourdough bread
- Mix ground beef with chiles and steak seasoning.
- Form into 5 patties. Fry over medium heat until cooked to desired doneness (medium well, in my house).
- While patties are cooking, melt 1 tbsp butter in a saucepan and fry onions over medium heat until carmelized, around 20 minutes.
- Butter bread. Place butter side down in frying pan and top with a slice of cheese. Place cooked patty on top of cheese and top with carmelized onions. Add another slice of cheese, and another slice of buttered bread, buttered side up. Cook until bread is toasted and then flip, and toast the other side.
Copyright 2007 - 2012 Tanya Jolly & Sally Stevens