Grilled Beef and Pork Patty Melts
with Caramelized Onions and Dill Pickle Slaw
Patty melts cooked on the grill adds a delicious smokiness to these classic cheesy wonders. Spoon savoury-sweet caramelized onions over top for a next-level burger experience. Plates will be clean in no time!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef and Pork Mix
1 tsp
Garlic Salt
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
113 g
Yellow Onion
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
460 g
Russet Potato
170 g
Coleslaw Cabbage Mix
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
90 mL
Dill Pickle, sliced
4 tbsp
Ketchup
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Preheat the oven to 450˚F.Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, heat a medium pot over medium-high heat. Peel, then cut onion into 1/4-inch slices. When the pot is hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 4-5 min. Reduce heat to medium, then add vinegar, 1 tbsp water and 1/2 tsp sugar (dbl both for 4 ppl). Season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 4-5 min. Remove the pot from heat.
Drain pickles, reserving pickle juice, then roughly chop. Add mayo, pickle juice and 1/2 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then stir until sugar dissolves. Add coleslaw cabbage mix and pickles, then toss to combine. Set aside. Halve buns, then spread 1 tbsp softened butter (dbl for 4 ppl) on cut sides. Add beef and pork mix, panko and garlic salt to another large bowl. Season with pepper, then combine. Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).
Add patties to one side of the grill. Reduce heat to medium. Close lid and grill patties, flipping once, until cooked through, 4-5 min per side.**
After flipping patties, add buns to the other side of the grill, cut-side down. Close lid and grill buns until toasted, 1 min. Remove buns from the grill, then sprinkle cheese evenly over cut sides. Carefully return buns to the grill. Close lid and grill until cheese is slightly melted, 1 min. (TIP: Keep an eye on buns so they don't burn!) (NOTE: The cheese will finish melting when patty melts are assembled.)
Stack patties, then caramelized onions on bottom buns. Close with top buns. Using the back of a spatula, gently press down on each patty melt to help melt cheese. Divide patty melts, potato wedges and slaw between plates. Serve ketchup alongside for dipping.
