Custom Blend Beef Patty Melt With Pimento Cheese Recipes

Steps:

• In a medium bowl, mix all ingredients well and refrigerate for 30 minutes.

Steps:

• Blend together the sirloin and short ribs and sprinkle with salt and pepper. Loosely form the meat into 4 equal 4-ounce patties about 1/2-inch thick. I like to shape my patties into either squares or circles depending on the shape of my bread. That way every bite will have burger in it! Create a small well in the center of each beef patty, using your thumb (this will help your burger cook evenly).
• Heat 2 tablespoons of the oil in a small saute pan over medium heat. Cook the onions, sprinkling with salt and stirring occasionally, until caramelized, brown and soft, 25 to30 minutes.
• Season beef patties generously with salt and pepper. Heat a large cast-iron skillet or griddle pan over high heat and add 1 to 2 tablespoons of the oil. Cook the burgers well-side up (the burger well collects the juices while cooking, letting your burger marinate) until browned on each side, 3 to 4 minutes per side. Transfer to a plate.
• Spread the Homemade Pimiento Cheese on the non-buttered side of each slice of bread. Top half of the bread slices with a pile of onions, then add the burger patties and top with the remaining bread slices.
• Place the sandwiches back on the griddle and toast until the bread is golden brown and the cheese is beginning to melt, 2 minutes per side.
• Homemade Pimento Cheese:.
• Blend the Cheddar, mayonnaise, onions, pimientos, garlic and hot sauce in a food processor until well combined. Transfer the pimento cheese to a glass jar or bowl and refrigerate until firm, at least 1 hour.

Steps:

• In the bowl of a stand mixer, combine the mascarpone, piquillo pepper puree, mayonnaise, 1 tablespoon salt, smoked paprika, and white pepper. Mix on low speed until all of the ingredients are incorporated evenly. Remove the bowl from the mixer and add the sharp Cheddar cheese, diced piquillo peppers, aged sharp Cheddar cheese, Parmesan cheese, and parsley to the bowl. Mix by hand until evenly incorporated. Adjust seasoning, if needed.
• Place the cheese into a container and refrigerate for 1 day.
• Lay the ground beef on top of a large sheet of plastic wrap. Place another piece of plastic wrap on top of the beef. Press the beef out to form a large square about 13 inches on all sides and about 3/4 to 1-inch thick.
• Lay a piece of the pullman bread on top of the plastic and cut burgers slightly larger than the bread. Cut a total of 4 burgers all the same size. Remove the plastic on both sides of the meat and season with salt and pepper on both sides. The burgers can be made and seasoned up to a day in advance.
• Place a large cast iron skillet over high heat and allow it to heat about 4 to 5 minutes. If you don't have one large enough for all the burgers use 2 skillets. When the skillet is hot, reduce the heat to medium-high and add the burgers to the pan. Cook on the first side for 3 to 4 minutes, or until it has a nice crust on the bottom.
• Add the butter to the pan. Flip the burgers over and cook for another 4 to 5 minutes. Remove the burgers from the pan and keep warm. Allow the meat to rest for 3 to 4 minutes. Add the brioche and brown in the beef fat. Add pimento cheese to the bread and allow it to melt while it is browning.
• Add the rested burgers to the browned brioche top with the pimento cheese. Cut the burgers in half and serve.

Steps:

• For the patty melts: Preheat a grill or indoor grill pan to medium-high heat. Preheat the oven to 400 degrees F. Line a baking sheet with a cooling rack.
• Lay the bacon on a baking sheet and cook until crispy, 20 to 25 minutes. Remove to a paper towel-lined plate. Reserve the bacon fat.
• Sprinkle the beef with salt and pepper and divide into 4 equal balls. Shape the balls into flat 5-inch square patties and place on a platter or sheet pan. Make a dimple in the center of each so they cook evenly. Cover and refrigerate until ready to use.
• For the pimiento cheese: Pulse together the pepper jack cheese, pimientos, mayonnaise and jalapeños in a food processor. Season with a pinch of salt and pepper. Set aside at room temperature, or if making ahead, take out 30 minutes before using. The mixture should be easily spreadable.
• For the patty melts: Have a clean baking sheet or platter ready for all the finished grilled components. Pat the pineapple dry and add to the grill; cook until lightly charred, 2 to 3 minutes per side. Remove the pineapple and add the patties. Cook until the patties are browned and have grill marks, 4 to 5 minutes per side. Add the patties to the baking sheet.
• To assemble the sandwiches: Mix the butter with 1 to 2 tablespoons reserved bacon fat in a small bowl. Spread one side of all the bread with the butter. Spread 3 tablespoons of the pimiento cheese on the other side of the bread. Place the bread on the grill, butter-side down. Add 2 slices bacon directly to four of the bread slices on the pimiento cheese. Top with a patty and a slice of pineapple, then top with the other toasted slice of bread, butter-side up.
• Serve warm.