When you think about classic American foods, the cheeseburger definitely ranks among the top of the list. There’s something so satisfying about biting into a juicy, perfectly cooked burger on a toasted bun.
Even plain, a burger is delicious. But with a bun in hand, everybody can be a Picasso and ‘paint the canvas’ with the perfect combination of toppings. For most, that includes cheese, cheese and more cheese, please!
On this #shop for #CollectiveBias, I was faced with the challenge of creating a new, unique spin on a classic cheeseburger. A challenge I was ready to take on at full speed.
What came to mind immediately was the patty melt, which is a cross between a grilled cheese sandwich and a burger. But the patty melt is so uniquely its own that it almost defies classification.
The patty melt is deceptively simple. Aside from the seasonings and butter, there are only about four ingredients: meat, onion, cheese and bread. It’s the preparation and how these ingredients are combined that give the patty melt its sizzle.
Sometimes a patty melt will be served with only sautéed onions and sometimes with a “secret sauce” – which is usually Thousand Island dressing. That tangy, creamy flavor is a great pairing with the sautéed onions.
For my Ranch Patty Melt recipe, I’m substituting the Thousand Island dressing with Kraft Classic Ranch dressing as a topping and with extra on the side for dipping.
During a trip to my local Walmart, I picked up all of the ingredients – including Kraft Natural Swiss Cheese (the BIG slices!) and Kraft Classic Ranch Dressing. I prefer ground turkey for my burgers, but you could also easily use lean hamburger.
Ranch Patty Melt
After getting my ingredients in place, I mixed together the ground turkey, salt, pepper and Worcestershire sauce. Don’t skimp on the Worcestershire!
Form four oval patties with the meat, matching the relative shape of the crusty rye bread. Set the patties aside as we prepare the onions.
Slice up a yellow onion and sauté it in a skillet with butter over medium-low heat. It takes about 25 minutes to properly brown the onions, but be patient. If you rush the process, the onions could easily burn.
Can you see the buttery steam rising from the pan in the photo below? It smells sooooo goooood.
Next up, cook the patties in a skillet over medium heat until done in the middle and browned on the outside. When the patties are cooked, you’re ready to start the final assembly.
In another skillet, melt 2 tablespoons butter over medium heat. You’re going to assemble each Ranch Patty Melt as follows:
- slice of crusty rye bread
- slice of Kraft Swiss cheese
- turkey burger patty
- one-fourth of the sautéed onions
- two tablespoons Kraft Classic Ranch dressing
- another slice of Kraft Swiss cheese
- another slice of crusty rye bread
Grill the sandwiches in the skillet until golden brown on one side. Add the remaining butter to the skillet and flip the Ranch Patty Melt sandwiches over. Cook until golden brown and crisp.
The cheese should be all melted and gooey. Cut in half and serve immediately.
Doesn’t this look like absolute burger perfection? After you bite into it, you’ll think you went to burger heaven. How can it get any better?
When you serve it with your favorite chips or fries and – most importantly – a side of Kraft Classic Ranch dressing for dipping!
With the summer grilling season in full swing, you’ve got to try creating your own version of a cheeseburger classic.
How do you #SayCheeseburger? What are your favorite toppings for crafting the ultimate classic cheeseburger?Print
The Ranch Patty Melt: A Classic with a Twist
- Yield: 4 servings 1x
- Category: entrees
- Cuisine: American
Keywords: ranch patty melt