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Western Patty Melt

The combination of a good barbeque sauce, sourdough bread, a delicious patty and a little spice really create an amazing burger.

BLOG POSTINGS > Everyday Meals

Western Patty Melt

by zirbirt

So, looking in my fridge for tonight's dinner I noticed a jar of left-over BBQ sauce. That instantly made me want a nice juicy Western Melt. So before I get into that, lets take a look at my basic BBQ sauce recipe. (Sorry I didn't take pictures when I made it.)

BBQ Sauce
1 cup Ketchup
1/4 cup Dark Brown Sugar
1/4 cup Molasses (you can use 1/2 cup of dk brown sugar and no molasses if you prefer)
2-3 Garlic Cloves Chopped (super chopped very small or 1 1/2 tsp Garlic Powder)
2 Tbs Vinegar
2 Tbs Worcestershire Sauce
1 1/2 tsp Paprika (I prefer smoked paprika)
1 tsp Cayenne Pepper (optional)
1/2 tsp Black pepper
1/4 tsp salt
1/2 cup water

I combine all ingredients into a small saucepan and bring to boil over medium heat. Once it is boiling I reduce the heat to low and let it simmer for about a half an hour.

My first step is to prep my meat. For this, I used my normal rolled method. I posted this before, so I wont go into too much detail, you can see how to do it in my previous posting about burgers.

I use 1lb of 80/20 beef and flatted it out with a rolling pin. I then sprinkle on some Kosher salt, Onion Powder and Garlic Powder.. For these I am also adding some fresh ground pepper. I fold that in half, fold it again. split it into 3 portions.. then press each portion to be a little bigger than my bread.

For my bread, I decided to go with store bought sour dough. Sour Dough is one of the few breads I choose to actually buy and not make, simply because I don't really like keep a sourdough starter around. I know that might seem silly, but its how I am.

Since I am making 3 burgers, I set out 3 pairs of slices. I butter only one side of each slice of bread.

Traditional patty melts have you put the whole burger together, then grill the whole thing. I personally do not like the texture this gives the bread. I also don't really like the overly greasy feel it ends up with in the end. So I do things a little different.

I begin by heating my pan or griddle over medium heat until it is hot.

Then I take each slice of bread, butter side down, and grill it... just like I would for a grilled cheese sandwich, but with a single slice of bread.

Once it is neatly grilled, I flip it to the un-buttered side.. and let that get toasty.

When they are nice and toasty, I set them aside on a plate, and put my burgers on the griddle.

While My burgers are cooking, I take a pan and melt in 1 Tbs of butter over medium heat. Then I add a whole sliced onion to it and dash in a little kosher salt.

I am going to let that cook pretty much the whole time my burgers are cooking, folding it occasionally. But here is the end result I am looking for:

Once my burgers are ready to flip, I flip them.. then brush them with my BBQ sauce.

To spice things up, I make a little chipotle mayo, by taking 1/2 cup of mayo, 1 tsp of Chipotle powder, 1/2 tsp onion powder and a dash of salt... and mix.

I spread my mayo on the toasted, not buttered, side of each slice of bread. On the slice I decide will be the bottom of the burger, I add 1 tsp of my BBQ sauce.

Once my burgers are about done, I flip them one more time.. and brush them with BBQ sauce.

I then add some cheese. You can use anything, but I chose shredded Sharp Cheddar to go with this. I put a generous amount of cheese on each burger, then cover it with a metal bowl, a cake pan, whatever.. as long as it effectively "tents" the burger and does not touch the cheese.

Once everything is melty and impossible to resist. I place a patty right on the bottom bun (if shaped right it should be almost a perfect fit).. then drop on some of those onions.

I close it up and I have a western Melt ready to roll.

That's it. Thanks for reading!

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