Sandwiches/Burgers/Hot Dogs

who’d love a patty melt?

March 24, 2020 by Becky Spoon

Yum! We would and we really do LOVE a patty melt anytime! It is actually one of Allen’s all time favorites. What is there not to love? Caramelized onions, Swiss cheese all melted on some delicious buttery toasted rye bread. Total comfort food and deliciousness!

Another satisfying recipe for you to make for your family with items you probably have on hand, especially ground beef and onions. I always have ground beef and I always have onions, I always have butter, and I just happened to have 4 slices of Swiss left and I had rye bread. In an ideal world of which we don’t have right now because of sheltering in place, etc., we could run out to the store to grab the essential ingredients, so if you don’t have Swiss cheese, use what you have.

Don’t have rye bread? Use what you have. It won’t be authentic but you will have a delicious sandwich your family will love with the luscious caramelized onions, buttery bread whatever bread it is and melted cheese that doesn’t end!

What we eat isn’t always about that grocery list that we are going to make and run out and buy things we don’t have on hand to make that particular recipe! Use what you have on hand and just create dishes that give you comfort. I look forward to mealtime because it’s just a time you can forget everything and eat delicious, yummy food! It just takes a little effort to create delicious food!! Is a grilled cheese one of the most comforting foods there is? Add some caramelized onions and a ground beef patty and you will truly be in heaven.

who’d love a patty melt?

I never buy ground beef above 80/20 and occasionally I buy it with even less lean and more fat, like 73/27 if I’m making a smash-burger. You honestly need the fat to create a wonderful ground beef patty. Speaking of smash-burgers, here’s my recipe that you have to try!: https://the2spoons.com/heavenly-homemade-smashburgers/

I just used a regular Swiss cheese on the patty melt and I used Oroweat Jewish Rye bread. Here’s a link if you can look for when you do get out to the store: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=10533690&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FOroweat-Jewish-Rye-Bread-16-Oz%2F10533690

Here’s the recipe for these great patty melt’s!! Enjoy!

Patty Melts

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Servings: 4 servings

Course: dinner, Lunch, Main Course, Sandwiches

Cuisine: American

Ingredients Method

Ingredients

4-6 tbsp unsalted butter
2 large onions, peeled and thinly sliced
kosher salt and fresh ground black pepper
1 1/2 lbs ground beef, at least 20 percent fat (80/20 or 73/27)
8 slices seeded rye bread
8 slices Swiss cheese, about 1/2 pound

Method

Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.
Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you’re ready to cook.)
Cook the burgers. Add the remaining butter to the skillet in which you cooked the onions, and place it over medium heat. Gently divide the ground beef into 4 small piles, and then lightly form these into patties that are like flattened meatballs, roughly the shape of a slice of rye bread. Season aggressively with salt and pepper.
Increase the heat under skillet to high. Put the patties into the skillet with plenty of distance between them, and allow them to cook, without moving, for approximately 2 minutes. Use a spatula to turn the patties over, and continue to cook for another 2 to 2 1/2 minutes, then remove the patties from the skillet, and allow them to rest. (They will at this point be rare inside.)
Decrease the heat below the skillet to medium, and put four pieces of rye bread into the butter and fat that remains from cooking the patties. Top each piece with a slice of cheese, then a patty, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (You may need to add the additional butter.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.

Love A New Orleans Muffuletta

December 23, 2019 by Becky Spoon

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These New Orleans Muffuletta packages are the perfect addition to your Holiday party or for that matter, any day of the week and make ahead is a must! How easy is that to have a sandwich you make in advance?

I’m always looking for something to throw together for a party, or to take to a party. Christmas is so much fun because many families have themes for their meal. Why not have a New Orleans themed meal? Serve this beautiful sandwich with some delicious gumbo, some charbroiled oysters like you get from Dragos in New Orleans? I love a New Orleans themed party! Add some southern fried catfish battered in Zatarains! Add some spicy remoulade! Oh, and don’t forget my New Orleans BBQ shrimp which I need to make! It is the perfect dish to add to your New Orleans themed party. Here’s the link: https://the2spoons.com/love-this-easy-barbecue-shrimp/ which will become a favorite in your home!

I love the foods of New Orleans. I had never had one until the 1980’s. Ever since then, I have tried to duplicate it! Loaded with flavor from the essential Olive Salad, Italian meats and cheese, these little packages are perfect. Of course, you don’t have to cut them like I did as you can cut them into triangles, squares, what ever suits you. The bread is round, so cutting it like a pie is the easiest and the least wasteful.

I made the bread for this recipe because I have a hard time finding a round loaf of bread. The bread recipe is really easy and forgiving if you can’t find a round loaf. You can buy on line, which I have before, but I decided to try my hand at making it and it turned out perfect.

On the final rise of the bread, I brushed the top with an egg wash and added sesame seeds.

You have to have the Olive Salad! it just makes the sandwich. I have made the olive salad before, but this time I was able to find it jarred at my favorite HEB in Waco. I bought the Central Grocery brand. If you can’t find this at your local store you can get it online. Here’s a link for you: https://www.amazon.com/Boscoli-Olive-Salad-32-oz/dp/B001HBRDVU/ref=pd_sbs_325_t_0/133-4875131-2190557?_encoding=UTF8&pd_rd_i=B001HBRDVU&pd_rd_r=8f4ff348-6069-4d6c-839e-a56bd0abd8d7&pd_rd_w=3dDon&pd_rd_wg=Mny0E&pf_rd_p=5cfcfe89-300f-47d2-b1ad-a4e27203a02a&pf_rd_r=SVVQ772J8T892Y1DQZSH&psc=1&refRID=SVVQ772J8T892Y1DQZSH.

It is good stuff and makes the sandwich. If you can’t purchase, it’s easy to make. I’ll share the recipe for the Olive Salad in the recipe.

If you can’t find olive salad, here’s the ingredients:

1 cup pimento-stuffed olives (1 cup) sliced plus 2 tablespoons of the liquid from the jar.

1 cup chopped giardiniera (pickled Italian vegetables) plus 1 tablespoon of liquid from the jar.

2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar.

3 ounces pitted Kalamata olives (1/2 cup), sliced

2 1/2 teaspoons minced garlic

1 tablespoon minced shallot

1 teaspoon dried oregano

1 teaspoon dried parsley

Pinch of dried thyme

Pinch of crushed Red Pepper

1/2 dup extra-virgin olive oil

**In a medium bowl combine all the ingredients and let stand for 1 hour.

Did you know that Central Grocery created the sandwich in 1906? Here’s a little history:

“The muffuletta sandwich is said to be created in 1906 at Central Grocery Co. on Decatur Street, New Orleans, Louisiana, U.S., by its delicatessen owner Salvatore Lupo, a Sicilian immigrant.^[4][5] Another Italian-style New Orleans delicatessen, Progress Grocery Co., originally opened in 1924 by the Perrone family, claims the origin of the muffuletta is uncertain.^[6]

The traditional-style muffuletta sandwich consists of a muffuletta loaf^[7] split horizontally and covered with layers of marinated muffuletta-style olive salad,^[8] salami, ham, Swiss cheese, provolone, and mortadella.^[9] Quarter, half, and full-sized muffulettas are sold.^[10]^[11]

The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours.^[12]”

Love A New Orleans Muffuletta

Want to add a little more New Orleans to your meal? This sandwich would be perfect served with a cup of Louisiana Gumbo! Here’s the link on my blog for a delicious gumbo, which I love so much! https://the2spoons.com/shrimp-okra-andouille-smoked-sausage-gumbo/.

Shrimp, Okra and Andouille Smoked Sausage Gumbo

Love A New Orleans Muffuletta

Can’t wait for you to try this recipe!! Enjoy!

New Orleans Muffuletta

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Course: Appetizer, dinner, Lunch

Cuisine: American, cajun, creole

Ingredients Method

Ingredients

For the Bread

1 cup water 110 degrees
1 tbsp sugar
2 1/4 oz pkg active dry yeast
3 cups bread flour
1 1/2 tsp salt
2 tbsp vegetable shortening like Crisco
1 tsp sesame seeds

To assemble the Muffuletta

1 large Round Muffuletta Bread from the recipe above or store bought
1 Jar Olive Salad ( I used Central Grocery Salad – see the link in the post)
1/4 lb sliced fresh Mozzarella
6 oz sliced capocollo or prosciutto
1/4 lb sliced Genoa Salami
1/4 lb sliced mortadella
1/4 lb sliced mild provolone cheese

Method

For the Bread

Add warm water to a measuring cup and stir in the sugar. Stir in the yeast and set aside for 5-10 minutes or until foamy.
While the yeast is developing, add the bread flour, salt, and shortening to the bowl of a stand mixer, fitted with a hook attachment.When the yeast is foamy, add it to the flour mixture and knead the dough on low to medium speed until the dough is fully incorporated and the dough is soft and smooth.
Lightly oil a medium bowl and transfer the dough to the bowl, flipping it over once or twice to lightly coat with oil. Cover with a clean kitchen towel and put in a draft free space until doubled in size, about 1 1/2 hours.When the dough has risen, punch it down and transfer to a lightly floured surface. Form the dough into a 10" diameter round loaf and place on a baking sheet lined with parchment paper.
Whisk the egg and water in a small bowl and lightly brush the top of the loaf with the egg wash. Sprinkle with sesame seeds and set aside in a draft free space to rise a second time until almost doubled in size, about one hour.
Place rack in the center of oven and preheat to 425°. Bake loaf in the center of the oven for 10 minutes, thenreduce the heat to 375° and continue baking for 20-25 minutes or until golden.Let loaf cool before slicing.

To assembly the Muffuletta

Open the bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely. Carefully close the sandwich. Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to 2 hours. Cut the sandwich into 8 pieces and serve.

Crazy Leftover Texas brisket Chili and Beef Queso Dip Burger

October 12, 2019 by Becky Spoon

These Leftover Chili And Beef Queso Dip Burgers are to die for! Remember the chili and the Queso I posted the other day? Well, what is leftover makes a crazy good burger!! Yes! Pass the napkins because you’ll need many!

Leftover Chili And Beef Queso Dip Burgers
These Leftover Chili And Beef Queso Dip Burgers are to die for! Remember the chili and the Queso I posted the other day? Well, what is leftover makes a crazy good burger!! Yes! Pass the napkins because you’ll need many! — Leftover Chili And Beef Queso Dip Burgers

How can you resist a burger like that and another perfect game day recipe!

Let’s talk about the Chili and the Beef Queso Dip first. Make both at least a day ahead so you’ll have everything together when you build your burgers. Here’s the link for the chili http://No Beans! Essential Texas Brisket Chili! Click the link for the recipe!! https://the2spoons.com/essential-texas-brisket-chili/. Here’s the link for my Beef Queso Dip https://the2spoons.com/oh-so-good-beef-queso-dip/.

This is so easy it’s almost “not” a recipe, but here goes!

Leftover Chili and Beef Queso Dip Burgers

Print Recipe

Course: dinner, Lunch, Main Course, Sandwiches

Cuisine: American

Ingredients Method

Ingredients

1 Lb 80/20 Ground Beef
Salt and pepper
4 Hamburger Buns of your choice
Leftover Texas Brisket Chili https://the2spoons.com/essential-texas-brisket-chili/
Leftover Beef Queso Dip https://the2spoons.com/oh-so-good-beef-queso-dip/

Method

Divide you pound of ground beef into 3 or 4 Patties. Salt and pepper each side.
I like to cook my burgers on a griddle or iron skillet, but cook them how you like and to the fineness you like. They’d be great even on a charcoal grill.
Lightly butter your buns and cook them also on the griddle.
To build your burger: Spoon a little of the cheese dip on the bottom of your bun. Top with your patty, then a heaping of the Texas Brisket Chili and then a final heaping of the Beef Queso Dip. Put the top on, pass the napkins and enjoy!!

Heavenly Homemade Smashburgers

July 12, 2019 by Becky Spoon

You probably wonder why I’m posting a recipe for Smashburgers, but the truth is there is a technique to making the perfect one!

I mean you can’t just cook a piece of ground meat, you have to do it the right way and you have to have the right fat to lean ratio. Most common is 80/20 but there is 75/25 which has even more fat. You have to have the fat. If you insist on any leaner like 90/10, it will not be a good burger! A good burger has juice that drips down your arms!! A burger that takes a dozen napkins!! Yes!! Here’s a link about the fat to lean ratios: https://schweidandsons.com/blog/lean-vs-fat-perfect-burger-ratio/

Heavenly Homemade Smashburgers

I’ve mentioned before that my Granny had a cafe in Central Texas! She made the best burgers ever and yes, they were Smashburgers! This is not a new concept, that’s how diners, cafes, Mom and Pop operations made them, on a hot griddle with fresh meat! My youngest sister and I spent most summers with her and days that we didn’t want to hang out at the cafe, she’d pack us up with cheeseburgers and fries. Remember when hamburger buns came in a cardboard carton? Well she’d stuff the carton with our burger and load the rest with hand cut French fries! No frozen fries there! They’d cut them daily with a French Fry cutter.

Heavenly Homemade Smashburgers

So the first thing is the size. You want a thin patty. You don’t want less than 4 patties to a pound of beef. Granny would make balls of meat every morning and store them in the refrigerator on a platter until she made the next burger! No frozen patties, only fresh ground!

You want a hot griddle. I set my griddle at about 375 degrees. I’m such a fanatic about my burgers that when we build our house I had a 48 inch range installed with 4 burners, a grill and a griddle. Boy, do I use that griddle. How can you have a griddle like a restaurant in your home and not make smashburgers at least a week?

Starting with a hot griddle throw a couple of the beef balls on, let them sit a few minutes to brown and get that crust started before you turn and smash. Then turn like the picture below, and smash with a spatula!

If you don’t have a griddle built in an iron skillet works well and there are great griddle/grill pans you can purchase fir not a lot of money. I have one that is cast iron, it covers two burners and has a flat griddle on one side and a grill on the other when you want some grill marks.

Cook them on the side you turned to for a few minutes, salt and pepper, turn and immediately add the cheese to the other side if you want a cheeseburger. Top with a lid and cook only until the cheese is melted! You don’t want to overcook. So, have your buns and condiments ready because this takes minutes!

Yum!! So delicious! Serve with chips, French Fries or Onion Rings or even a good potato salad which I do a lot. Here’s my potato salad if you need a recipe!! https://the2spoons.com/super-good-southern-potato-salad/.

We like to switch it up and sometimes we’ll have yellow mustard, mayonnaise, ketchup or special sauce like I did this time! These have lettuce, tomatoes from my garden (literally makes the burger) pickles and shredded lettuce, and of course American Cheese! Sometimes I’ll have just a party with cheese, pickles and mustard and ketchup!

So go make a smashburger this weekend!

Print Recipe

Course: dinner, Lunch, Main Course, Sandwiches

Cuisine: American

Ingredients Method

Ingredients

1 lb 80/20 or 75/25 ground beef, formed into 4 balls salt and pepper
4 hamburger buns of your choice
4-8 slices American Cheese or cheese of your choice
dill pickles
shredded lettuce
1-2 Ripe tomatoes, sliced
1 onion, thinly sliced
mustard, mayonnaise or special sauce

Special Sauce

1/2 cup mayonnaise
1/2 cup ketchup
1/2 cup dill relish or chopped dill pickles
1 tsp garlic powder
1/2 tsp black pepper

Method

Heat your griddle to 375 degrees. Place the balls of ground beef on the griddle and allow to sear and start a crust to form before turning and smashing. Flip over, smack with a wide spatula and salt and pepper. Place your buns on the griddle with a little oil or butter to brown. Remove the buns when a little brown and start by spreading your spread..like the special sauce, mayonnaise or mustard. Top with your condiments.
When your. patty has browned on that side, flip and immediately add the cheese, cover with a lid if you can and only cook until the cheeee has melted .
Top each bun with the condiments with the beef and cheese patty!
Pass the napkins!!

Special Sauce

Stir together the mayonnaise, ketchup, pickles, garlic powder, and pepper in a bowl, and place a dollop on your hamburger!

Always a Favorite – My Southern Pimiento Cheese

July 2, 2019 by Becky Spoon

What better way to enjoy a tomato you grew than Southern Pimiento Cheese? I woke up craving this pimiento Cheese. I’d guess you’d say I had this for brunch because I hadn’t had breakfast and it was a little early for lunch!

Mom always had Pimiento Cheese when we were growing up. She used to spread it on a piece of bread and stick it under the broiler! Delicious! I honestly can’t say I’ve ever bought prepared Pimiento Cheese Spread. There was a drug store where I grew up that had the best Pimiento Cheese Sandwiches ever! Always on toasted bread, with lettuce and tomatoes!!

I have plans for this pimiento cheese other than this amazing sandwich I made on soft fresh wheat bread layered with those tomato slices I picked from my garden! I’m thinking a grilled burger with this would be delicious! Pimiento Cheese deviled eggs? A stuffed tomato? Here’s 13 ways from Southern Living website: https://www.southernliving.com/food/how-to/pimiento-cheese-recipes

Always a Favorite – My Southern Pimiento Cheese

I’ve used Hellman’s and Miracle Whip in this recipe! I really prefer Miracle Whip because it adds a little sweetness that mayonnaise does not add. Sometimes I add cayenne pepper for a little kick. This time I used Sharp Cheddar but you could use a mild or medium cheddar. My Southern recipe always has grated Velveeta Cheese. Don’t forget the pimientos! There’s many different brands of them but it seems these are available at most grocery stores. https://www.walmart.com/ip/Dromedary-Diced-Pimientos-4-Oz/10318559

A perfect addition to this sandwich would be my Homemade Tomato Soup. Here’s the link: https://the2spoons.com/tomato-soup/. You’ll love this soup!

Always a Favorite – My Southern Pimiento Cheese

Here’s the recipe! Hope you love it as much as I do!

Southern Pimiento Cheese

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Course: Lunch, Snack

Cuisine: American

Ingredients Method

Ingredients

2 1/2 Cups Velveeta cheese, grated
1 1/2 Cups Sharp Cheddar, grated I used sharp, but you can use mild or medium
4 Oz Pimiento (small jar)
1/4 Tsp Salt
1 Tsp Black pepper
1/2 Cup Miracle whip

Method

Before you grate the velveeta cheese, place it in the freezer for about 30 minutes because it will help grate it easier.
Grate the cheeses into a large bowl. Toss a little before adding the Miracle Whip.
Combine the Miracle Whip with the salt and pepper. Add to your grated cheese and thoroughly combine.

Perfect – Roast Beef and Provolone Sandwich

February 19, 2019 by Becky Spoon

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We love sub sandwiches!

The other day I made Roast Beef and used the leftovers to make these delicious sandwiches. Homemade Roast Beef and Provolone piled on toasted French bread topped with my Italian Sandwich Topping? Yum, one of our favorite sandwiches. Here’s the link for my Perfect Italian Sandwich Topping: https://the2spoons.com/perfect-italian-sandwich-topping/

After I sliced the roast beef I placed it in a plastic bag and added lots of juice from a jar of Pepperoncini Peppers. That adds a touch of Italian to the meat and honestly after it marinates for a day or so this meat begins to taste like Italian Beef used in the famous Chicago Italian Beef Sandwiches.

Along with the juice from the peppers, I add maybe 2 or 3 tablespoons of Vienna Hot Giardiniera. I get the Giardiniera from Vienna Beef. Here’s the link to order online: https://www.viennabeef.com/…/vienna-beef/condiments/giardiniera

Perfect – Roast Beef and Provolone Sandwich

You know, you are probably thinking “why is she writing a recipe about sandwiches”? My reason is that there are so many components of a good sandwich and a good sandwich is a meal in itself. Honestly, a sandwich can have all of the daily food requirements piled on one bun! Ok, don’t judge!! Haha! Here’s the recipe and you decide:

Perfect – Roast Beef and Provolone Sandwich

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Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

1 loaf good French bread
1 lb leftover Roast Beef, thinly sliced
1/4 cup juice from the jar of pepperoncini peppers
2-3 tbsp Vienna Hot Giardiniera
4-6 oz button mushrooms
1/2 red and green peppers, thinly sliced
good olive oil for sauteing the vegetables and for a final drizzle
provolone cheese
my Perfect Italian Sandwich Topping
arugula or other greens for topping
parmesan cheese, optional
a little salt and fresh ground pepper

Method

For the Beef: Place the leftover roast beef in a plastic ziplock bag with the juice from the pepperoncini peppers along with the giardiniera, a little salt, and pepper and allow to marinate at least 24 hours.
Remove the roast beef from the oven and let it come to room temperature.
Saute the mushrooms, red and green peppers until they begin to carmelize. Set aside.
Slice the loaf of bread down the middle. Hollow out the bread on each side just a little. Butter each side and place on a sheet pan and place under the broiler to toast lightly. Remove from the oven and layer one side with your desired amount of roast beef and one side with your desired amount of provolone.
When the cheese has melted, remove from the oven. Top with my Perfect Italian Sandwich Topping: https://the2spoons.com/perfect-italian-sandwich-topping/
Add arugula or your greens of choice, a little salt, and pepper, drizzle with olive oil and sprinkle with parmesan if you want.