Patty Melts are special for me because it brings back memories of the best times I had in high school. My friends and I would hang out at the Steak ‘n Shake after Friday night football games, basketball games, after prom, and instead of going to the cool parties we didn’t get invited to. More than any other thing on the menu, we would get the melts. Historical side note, this was the same Steak ‘n Shake where I worked my first job (and where I found out carrying large trays of food was not my thing). Cheesy Patty melts are something I make to bring those good times back. After I started making burgers with Impossible, I knew exactly what I would make next. And now you can too.
The patty is the most important part of the melt, that’s why it’s the first word. Have you ever heard of Melt Patty sammies? I don’t think so. I always try to get the Impossible as thin as possible. Then I pour on the black pepper to really get a crispy sear. Violife Cheddar is the perfect flavor to compliment the burger, to give the whole sammy that comfort food taste you want. The Mexican shreds are used to melt all the pieces together so when you flip the sandwich, it doesn’t fall apart. I like the red bell pepper for a bit of sweetness but really you only need the onion. Enjoy this with your own friends and some Prost Helles, or any good German lager.
INGREDIENTS
Trader Joe’s sour dough bread
Violife Mexican style shredded cheese
Violife mature cheddar sliced cheese
365 plant-based gouda sliced cheese
Impossible burger
Onion
Bell pepper
Salt
Pepper
Olive oil
Drew’s Organics vegan ranch
Trader Joe’s Peri-Peri hot sauce
INSTRUCTIONS
Cut impossible burger into thirds. Form ⅓ of burger into patty shape. Season both sides heavily with salt and pepper.
Turn on burner and set to medium-low. Grease skillet with olive oil. Place burger patties into hot skillet and smash with spatula. Cook until edges start to darken and flip. Cook impossible patty through and remove from heat.
Keep burner set to medium-low heat. Grease skillet with more olive oil if necessary. Layer sandwich (bread, cheese, patty, veggies, cheese, bread) in pan and cover with lid.
Cook with lid cover until the edges of cheese have started to melt.
Flip sandwich. Cook a few more minutes until both sides are golden brown. Remove from heat.
Add sauces to your own preference. Sometimes we want sauce, sometimes we don’t.
Pour yourself another beer and enjoy!
IT’S ALL ABOUT THE BEER
The Prost Helles is a perfect pairing for the cheesy patty melt by combining a light clean body with some biscuity sweetness to make the comfort meal complete. Not in Denver? No worries! Just know that not all Helles are created equal. Prost does an amazing job of brewing classic German styles that have been perfected for hundreds of years and you know they don’t have an ocean of shipping to cover before you crack one open.