Oma Patty Melt
So it’s come to this: a recipe blurb wherein I look back all nostalgic like to when my gran-mama used to make this all the time when I was growing up and blah blah my bleeding heart and my SEO.
Last week George Motz did a patty melt on his Youtube show “Burger Scholar Sessions” I realized the ingredients for the patty were the same as how Oma always made- but she used them differently. So I thought this was a perfect fusion recipe. Where George poaches the patty in beef broth, Oma used a beef bouillon cube in the patty. Similarly where George cooks the onions in the broth, Oma put them in the patty. So I created a marriage of the 2 techniques.
It’s all salt and fat on its own. There’s nothing wrong with just salt and fat of course, but I wanted that extra zing to cut it all. After eating my third test sandwich it dawned on me this is basically a fatty deli sandwich- just top with dijon, serve it with slaw and a pickle!
Oma Patty Melt
- 6 oz ground beef medium grind (80/20)
- 1 medium onion diced and split into 2 piles
- 1 beef bouillon cube, halved
- 1 cup water
- 2 slices White Bread
- 2 slices cheddar cheese older is better
- 1 tbsp dijon mustard
- 1 Dill pickle for serving (optional)
- coleslaw to serve (optional)
- Bring 1 cup water to a boil, add a bouillon cube, cover and remove from heat
- Spread the mayo on one side of each bread slice
- In a medium skillet cook half the onions until translucent- about 5 minutes
- While the onions cook lightly break the meat into a mixing bowl, then lightly break in the remaining half of the bouillon and the remaining onions.
- Lightly form the meat into a ball in your hands and set aside
- When the onions are cooked add the broth to the pan and bring to a boil, then reduce heat to medium
- place the patty in the center of the broth and press it flat enough that the broth raises to about half way up. If you don't have a press, form the patty with your hands to be about 1/2" thick
- Poach the burger in the beef broth for 2 minutes per side.
- While the burger poaches, heat a large skillet on medium-high, then place the bread mayo down and add a slice of cheese to each. Toast the bread to almost desired doneness. If you time this right you can transfer the patty directly to the bun, top with onions from the broth
- top with dijon, add the top bread piece, cut in half (diagonally!) and serve with a pickle