Cheese lovers rave about these tri-cheese, Fullblood Wagyu beef patty melts. The Fullblood Wagyu beef patties are topped with a homemade sauce consisting of Ketchup, Mayonnaise, and Dijon Mustard and then placed on a Rye roll.
Pull the Fullblood Wagyu ground beef patties from the freezer, and place them in the refrigerator 24 hours before starting this recipe.
PREPARING THE ONIONS
Heat a medium size sauté pan on medium heat. Then, add in the grapeseed oil and butter.
Once the butter has melted, add in the julienned sweet onions. Sprinkle the onions with kosher salt.
Cook the onions, while stirring occasionally, until they start to caramelize.
Once the onions and the bottom of the pan have some caramelization, add in the 1/4 cup of water and the Worcestershire sauce.
Using a wooden spoon, scrape the bottom of the pan to pull up the brown bits and caramelization.
The onions will take about 20 minutes to caramelize, so don’t rush this process.
Once the onions are caramelized, set them aside.
PREPARING THE INSIDE SPREAD
In a small bowl, mix together the mayonnaise, ketchup, and dijon mustard. This is your inside spread.
Set aside for later use.
PREPARING THE FULLBLOOD WAGYU GROUND BEEF PATTIES
Heat a large saute pan to medium-high heat.
Sprinkle the Fullblood Wagyu ground beef patties with kosher salt and freshly ground black pepper.
Once the pan is heated, add in one tablespoon of grapeseed oil.
Sear off the beef patties for 2-3 minutes per side (cook for 2 minutes per side for a medium-rare finish).
Once the patties are seared on both sides, place them on a plate to rest.
PREPARING THE PATTY MELTS
Place the 8 slices of rye bread down on a cutting board, and smear all of the pieces with the inside spread.
On 4 pieces of bread, place a piece of each of the three cheeses (swiss, provolone, and sharp cheddar).
On the other 4 pieces of bread, place the seared Fullblood Wagyu beef patty. Top the patty with the caramelized onions.
Place the two sides of bread together to form the patty melt.
Heat a large square skillet pan on medium-high heat.
Spread mayonnaise on the side of the bread going down into the pan first.
Once the Patty melt is down in the pan, spread the side of bread facing up with mayonnaise.
Toast the patty melt for about 2 minutes per side.
When finished, the patty melts should be a nice golden brown, and the cheese should be melted.
Place the cooked patty melts on a cutting board, and let them cool for a few minutes.
Using a serrated knife, carefully cut the Fullblood Wagyu ground beef patty melt in half.
Serve hot, and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (56g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 161 (88%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 20.5mg||6 %|
|Sodium 454.3mg||16 %|
|Potassium 111.2mg||3 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 6g|
|Protein 0.7g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 184
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!