When I was growing up, the patty melt was a staple of the Northeast, an everyday alternative to the hamburger. Our version is basically a grilled cheese sandwich and hamburger mashup with a jalapeño or poblano pepper for contrast. That it’s on bread and not a bun makes it more convenient without having to go out to the store to shop for buns. You can’t go wrong using Pepperidge Farm white bread in this recipe. The patty technique is the same as with all the burgers. Since I now live in Texas, the addition of poblano or jalapeño adds a little Southwestern spice that I find utterly delicious. Simply blister the peppers in the flame of your gas range or cassette burner (which you hopefully have by now). I like to use pepper Jack cheese for this recipe, but it will work well with whatever cheese you prefer.
SERVES: 1
1 medium poblano or 3 jalapeño peppers
5 ounces 80/20 ground sirloin
2 teaspoons butter, softened
Kosher salt and freshly ground black pepper
1 teaspoon vegetable oil
2 thin slices white bread
4 slices pepper Jack cheese
Roast the pepper(s) over an open flame until the skin blisters. Alternatively, preheat the oven to 425 degrees F. Place the pepper(s) on a baking sheet and roast for 15–18 minutes, turning once or twice so they cook evenly. Cool the pepper(s) and then run them under water briefly. Gently rub off the skin. Cut off the stem end, slit the pepper(s) down the middle, and remove the seeds and stems. Halve the poblano or 1 of the jalapeños. Set aside.
Pat the ground sirloin into a thin patty. Smear ¾ teaspoon of the butter over one side of the patty and season that side of the patty with salt and pepper.
In a pan over high heat, heat the oil. Put the burger, buttered-side down, in the pan and cook until it is brown and crusty, about 4–4½ minutes. Season the top side of the burger with salt and pepper and baste it with the fat in the pan. Flip the burger and cook for another 3–3½ minutes.
Butter one side of each slice of bread with ¼ teaspoon of the butter. In a nonstick skillet over medium heat, melt the remaining 1 teaspoon butter. Place the bread, buttered side down, in the skillet and toast until golden brown.
Place one slice of pepper Jack on each slice of bread. Top each with half the roasted poblano or 1½ roasted jalapeño peppers. Top each side with a slice of the pepper Jack.
Put the burger on one side of the bread, and carefully place the other slice of bread on top, making sure all the sides line up. Press down and flip the burger. Cover and cook for another minute or two to melt the cheese. Put the patty melt on a plate, cut in half straight down the middle, and serve.