I'd never had a patty melt until I tried this recipe. And now I can't believe how I survived! I found this recipe on the internet somewhere (my guess would be Rachael Ray) and tweaked it ever so slightly to accommodate the contents of my pantry. This is the perfect dish to grill up at your next Game Watch, or just for a weekend cookout with your friends and family. The pimento-cheese is classically Southern, the bacon is a traditional accompaniment to grilled meat, and the patty melt version makes this sandwich just the tiniest bit different from your everyday cheeseburger. Serve it up with your favorite fries (we like sweet potato fries in our house) and crunchy dill pickles on the side! Enjoy!
8 slices smoky bacon
1 1/2 pounds ground beef
Coarse salt and pepper
2 tablespoons worcestershire sauce
1 tablespoon dried parsley
2 tablespoons grated onion
2 cups sharp yellow cheddar, shredded
1 roasted red pepper, diced (or 4 oz diced pimentos, drained)
4 oz package cream cheese
1/4 cup mayonnaise
2 teaspoons hot sauce, such as Tobasco
1 teaspoon paprika
2-4 cloves garlic, minced or grated
8 slices good-quality white bread
Preheat the oven to 375 degrees. Bake the bacon on a broiler pan until crisp, about 15 minutes.
In a large bowl, season the beef with salt and pepper. Mix in the worcestershire, parsley and onion. Form 4 large patties (thinner in the middle for even cooking).
Heat a large skillet or cast-iron griddle over medium-high heat. Add the patties and grill, turning once, 10-15 minutes for medium-well. Transfer to a plate.
In the bowl of an electric mixer, combine the cheddar, roasted pepper, cream cheese, mayo, hot sauce, paprika and garlic until well mixed.
Reheat the skillet or griddle over medium heat. Butter 1 side of each bread slice, placing buttered side down on a work surface. Spread with cheese mixture. Top each slice with a burger, 2 pieces of bacon and another bread slice. Griddle until golden and the cheese is melted.