Roasted Jalapeno Patty Melts

This weekend I decided to satisfy a craving. It’s been years since I had a patty melt and even longer since I had seeded rye bread. Recently, I came across this recipe on Mrs. Happy Homemaker, for a patty melt with roasted jalapeno peppers. Sold! Right then and there I knew I was going to try this. The only thing I needed to add was a good thousand island dressing. Thanks to Creole Contessa I found the perfect dressing, better than any I have ever tried before. It combines mayo with Sriracha, Sambal Oelek (chili paste), ketchup, relish and seasonings. (Actually, until yesterday, I didn’t realize that Sambal Oelek is manufactured by the same company that produces Sriracha. There was a very interesting article on Huffington Post yesterday on the CEO and founder of Huy Fong Foods and the history of Sriracha.)  Anyway, back to the patty melt, the final result was amazing, just as I had expected it to be. I don’t usually get excited about burgers (especially without bacon), but this was, by far, the exception to the rule. The roasted jalapenos and spicy thousand island dressing put a modern spin on this All-American classic. My rating of this patty melt, 5 stars; this is a yummy delight!

The slices of rye bread were on the large side; so I ended up putting 1-1/2 burgers on each sandwich. Also, I cut up more onions than necessary, about 5 or 6 onions, as Mike loves his caramelized onions. We opted for white American cheese, and doubled up, as the cheese was thin cut and we wanted it cheesier.

To prepare thousand island dressing: In small bowl, combine mayonnaise, Sambal Oelek (chili paste), Sriracha, ketchup, relish, black pepper and minced onion (slight variation from original). Mix well to combine. Cover and refrigerate.

To caramelize the onions: heat oil over moderately high heat (until hot but not smoking). Sauté onions, stirring occasionally until they begin to brown, 4 to 5 minutes. Reduce heat to moderate and cook, stirring occasionally, until golden brown, about 12 to 15 minutes. Remove from heat and set aside.

To roast the jalapenos: Set oven to broil. Place jalapenos on a baking sheet. Cook, flipping occasionally, until the jalapeno is 80% blackened. Place in a resealable plastic bag, seal and let sit for 15 minutes. Remove from bag. Peel off skin. Remove stems and seeds.

Cook burgers, either on outdoor grill or on stovetop to desired doneness. Keep warm.

Butter one side of each of the slices of rye bread. Put buttered side down in large skillet. Top each slice with one (or more) slices of cheese. When bottom of bread is toasty brown, divide the caramelized onions between half of the bread slices. 

Top with burger. Top with roasted jalapenos. 

Top with dressing. Top with other slice of cheesy bread. 

Cut in half and serve with plenty of napkins!

ROASTED JALAPENO PATTY MELTS
Sources: Mrs. Happy Homemaker, Creole Contessa
Posted by: www.meldingmagic.com

INGREDIENTS:

Thousand Island Dressing:

• 1 cup mayonnaise - do not use Miracle Whip
• 2 Tablespoons Sambal Oelek (Ground Fresh Chili Paste)
• 1 Tablespoon Sriracha
• 1 Tablespoon ketchup
• 1-1/2 Tablespoons relish
• 1/2 Tablespoon minced onion
• 1/2 teaspoon black pepper        

Patty Melts:

• 2 Tablespoons olive oil
• 3 small  onions, halved lengthwise, then thinly sliced crosswise
• 4 large jalapenos, whole
• 4  beef patties
• 4 to 8 slices seeded rye bread (quantity depends on size of bread slices)
• 4 to 8 slices cheese (Cheddar, American or Swiss), quantity depends on size of bread

           
DIRECTIONS:

1. To prepare thousand island dressing: In small bowl, combine mayo, Sambal Oelek, Sriracha, ketchup,
    relish, minced onion and black pepper. Mix well to combine. Cover and refrigerate.
2. To roast jalapenos: Set oven to broil. Place jalapenos on a baking sheet. Cook, flipping occasionally,
    until 80% blackened. Place in a resealable plastic bag. Seal bag and let sit for 15 minutes. Remove
    from bag. Peel off skin. Remove stem and seeds.
3. Cook burger, either on outdoor grill, or on stovetop in grill pan, until desired doneness. Keep warm.
4. Butter one side Butter one side of each of the slices of rye bread. Put buttered side down in large
    skillet. Top each slice with one (or more) slices of cheese. When bottom of bread is toasty brown,
    divide the caramelized onions between half of the bread slices. Top with burger. Top with roasted
    jalapenos. Top with dressing. Top with other slice of cheesy bread. Cut in half and serve.