Poor Lambchop.
Anyway, we decided to cook Lambchop... um, I mean, our ground lamb as the meat in a patty melt. We both love patty melts - that is the only time I will eat swiss cheese and rye bread. However, neither of us had ANY idea just how much butter was actually in a patty melt. Holy crap. Pretty sure you could use my veins to grease a squeaky door now.
What You'll Need:
Butter
1 onion (yellow or white)
Butter
1 pound ground meat (beef, lamb, whatever)
Butter
Swiss Cheese (2 slices per sandwich)
Butter
Rye Bread (2 slices per sandwich - that one might be a tad obvious)
Butter
Did you catch that you need butter?
To start, slice up your onions. Wear a snorkeling mask if you need to so you don't cry. I cry every time I cut onions. It's ridiculous.
Place them in a pan with butter and cook them for a while till they're all soft and yummy.
Get your ground meat out and spice it up however you wish. I think we used salt, pepper and Worcesterchire - is that how you spell that? Whatever, you know what I mean. Shape it into four patties once mixed. Place some butter in a grill pan (or skillet) and cook the patties however you like. Medium rare is the favorite in this house.
Once your onions and your patties are done, place yet some more butter into yet another pan or skillet to cook your sandwiches.
When the butter is melty (is that a word?), place a slice of rye bread down for each sandwich. Then a slice of swiss cheese, add the burger patty and some onions. Add another slice of cheese and another slice of bread. Cook until the bread is crispy.
When the first side is done, remove from the pan and add, yes, more butter. Then place the uncooked side of the sandwich into the pan and cook until crispy.
When finished, slice in half and EAT. So bad for you, but oh so good.
Make sure you have extra napkins available. You know, to soak up all that butter.
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