Tuesday, November 6, 2012

Red White and Bleu Patty Melts

Here we are, finally. Election night. After months of enduring openly hostile Facebook postings from folks on both sides of the fence, I for one am ready for this to be over. Just get me through the next phase, where the winners and sore losers will square off with additional nastiness…hopefully that phase will pass quickly.

On to the tastier side of things – BURGERS! And let’s not forget… BACON! This recipe combines some of my very favorite things. Raindrops and roses and whiskers on kittens… bacon, ranch dressing, cream cheese and Frank’s Red Hot (wait, that doesn’t rhyme at all…)! Oh well. Also needed to in cram bleu cheese, gooey patty melts with crisp, buttery toast (and maybe a craft IPA on the side?)… this could turn into a national anthem of culinary debauchery.

Mildly sweet onions with the tangy, spicy rush of Ranch and Red Hot, the hearty beef, the bleu cheese bite, the bacon that brings it all together...this patty melt is truly a taste sensation. 

Red White and Bleu Patty Melts

2 Servings
2 Beef Patties (your choice on whether you go 1/4 , 1/3 or 1/2 pound) seasoned (I prefer spicy Cajun seasoning such as Tony Cachere’s, as it goes well with the rest of the ingredients, but you can go with salt and pepper if you like)
4 slices of your favorite bread, buttered on one side
1 cup diced yellow onions
6 slices of bacon, cooked crisp (you may need to add a couple - chef's bonus snack)

2 ounces of cream cheese, softened
2 teaspoons dry Ranch Dressing mix (Hidden Valley)
1 tablespoon of Frank’s Red Hot

2 slices of American (I used white American)
2 ounces of Bleu Cheese crumbles

Soften cream cheese in a small bowl, either by leaving at room temp for about 15 minutes or microwaving at half power for 15 seconds or so. (Note that this is a much larger portion of the Red Hot and Ranch sauce than would be needed for 2 patty melts - I basically quadrupled the recipe to use as a DIP with Fritos, and because basically, I am an extra sauce junkie. :)

Blend until creamy and smooth.

Add Ranch mix.

Add Frank's Red Hot, mix until well-blended.

Refrigerate until set.

Fry bacon until crisp. Ah the beauty of bacon frying… the smell, the anticipation of bacony goodness dancing on your tastebuds...

Set bacon aside, if you can. 
Drain bacon grease from pan. Add chopped onions, and simmer until golden.

Cook seasoned beef patties, by whatever method you prefer. Grilled, griddled, pan-cooked - it all works.

Place 2 slices of bread, butter side down, on a flat, hot pan surface. Place the American Cheese slices on top of each, and the beef patties on top of these. Top with sauteed onions.

 Add... BACON. 

 Isn't she lovely...

Spread a thick layer of sauce on the remaining slice of bread (this will get a bit messy, since it is buttered, but somehow we suffer through...). Sprinkle with bleu cheese crumbles, and place the slice of bread on top of the patty melt. 
Flip when sandwich becomes crispy and browned on the bottom. Cook until crispy and browned; remove from pan.
Cut in half, and prepare for your tastebuds to explode. Enjoy!

 I couldn't resist some additional bleu cheese, and a bit of extra Red Hot and Ranch sauce on the side. :)

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