Patty Melt Recipe

Summer Cookout for Crepes

Patty Melt Sandwich

Who doesn't like a traditional patty melt recipe?

This patty melt sandwich is one of our best ground beef recipes for crepes. It's a perfect addition to your cookout menus.




In case you don't know what a patty melt is: it's a wonderful, yummy mixture between a hamburger and grilled cheese.

Put that into a rye sandwich (or another bread if you don't like rye) and top it with delicious, caramelized, golden brown onions. You are in food heaven!

Oh, I forgot to say, that the patty melt gets even better, when you wrap it in one of our wonderful, soft and warm crepes.

What cookout would be complete without this easy grill recipe for ground beef? And the crepe is the perfect "bun" for this easy recipe. Just add your favorite condiments—don't forget the pickle!

Finish the meal with potato salad and strawberry lemonade!

Ingredients:


Make onions according to directions in How to Caramelize Onions. Set aside. Next, make crepes according to directions in How to Make Crepes. Cover and keep warm. If you made your crepes ahead of time, wrap them in foil and reheat in a 325-degree oven for about 10 minutes or until warmed.

Shape ground beef into 4 balls of equal size. Cover first ball with plastic wrap and roll until a patty is formed, about ¼-inch in thickness. Repeat with remaining balls until you have 4 patties. Season both sides of patties with salt and pepper.

Heat grill to medium high heat. Grill patties for 3-4 minutes on each side until medium well (or cooked to desired doneness). Place cheese on top for last minute of cooking. Remove from heat.

Extra Note: Instead of making the basic crepe batter for savory crepes as suggested in this recipe, use our rye batter with caraway seeds. It'll make your patty melt recipe even more authentic and traditional.

Assemble crepes: Lay first crepe across serving platter. Spread with favorite condiments, if desired, such as ketchup, mustard or mayonnaise. Lay patty across half of crepe. Top with ¼ cup of onions. Fold over crepe. Repeat with remaining crepes. Serve immediately.

Yield: 4 servings (1 crepe each)



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