Patty Melt II

My Original Patty Melt recipe packs a whopping 775 calories and 50 grams of fat! Here’s my attempt to bring the nutritional values into a more acceptable range while still enjoying an occasional yummy treat.

1 small sweet onion, sliced
For the burgers
1 Tbsp Dale’s steak seasoning
2 Tbsp cold water
2 Tbsp canola oil
1/2 pound ground chuck
For assembly
1 tsp canola oil
4 slices 100% whole wheat bread
spray butter substitute, such as I Can’t Believe its Not Butter
2 slices thin provolone cheese, 2/3 oz each

1. For the onions
2. In a microwave-safe bowl covered with plastic wrap, cook the onions on high for 2 minutes. Stir. Cook one minute longer then season with a pinch of salt and pepper. Set aside.
3. For the patties
4. In a medium bowl, combine all the burger ingredients, mixing well. Divide the meat mixture in half and gently form two patties, making a depression in the center of each.
5. Heat a large, heavy skillet over medium-high heat. Film the bottom of the skillet with 1 tsp of oil, swirling to coat. Brown the patties until nicely browned, turning only once.
6. While the patties are cooking, toast 2 slices of bread. Lightly spray each piece of toast on one side with butter substitute.
7. For assembly
8. Top each patty with one slice of cheese and one slice of toast, buttered side up. Invert each patty onto a plate and cover with foil.
9. In the same skillet, lower the heat and pour off any grease, then add the onions. Cook and stir the onions until they are beginning to brown and pick up the browned bits from the skillet.
10. While the onions are cooking, toast and spray the other 2 slices of bread.
11. Divide the cooked onions on top of the waiting burgers and top with the other two slices of toast, “buttered” side up.
12. Serve immediately.

Servings: 2

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