Wasn’t sure what to make for Sunday’s lunch and decided to make Patty Melts with Pimento Cheese and Bacon. I am not a big burger person, we eat them rarely, once every six months if even that, but I knew hubby would love it so I decided to make it. This recipe makes 2 patty melt sandwiches (1 per person).
- 4 slices of smoky bacon
- 3/4 pounds ground beef (sirloin, I used 90/10 fat content)
- Kosher salt and pepper
- 1 tablespoons Worcestershire sauce
- 1 tablespoons finely chopped fresh parsley
- 1 tablespoons grated onion
- 1 tablespoon Olive Oil
- 1/4 pound sharp yellow cheddar, grated
- 1 (4-ounce jar) chopped pimientos, drained
- 3 ounce package of cream cheese
- 1/4 cup mayonnaise
- 2 teaspoons hot sauce (optional)
- 1 teaspoon sweet paprika
- 2 cloves garlic, minced or grated
- Softened butter, for buttering bread
- 4 slices good-quality white bread (I used Rye Sourdough)
Preheat the oven to 375°F. Arrange bacon on a slotted broiler pan and bake until crisp, about 15 minutes. Baking the bacon will ensure that most of the fat drips off leaving bacon nice and crisp.
In a large bowl, season the beef with salt and pepper. Mix in the Worcestershire, parsley and onion. Form 2 large patties (make a dent in the middle of each patty for even cooking.)
In a large skillet, heat the oil over medium-high heat. Add the patties and cook, turning once, for about 8 minutes for medium-rare. Remove from pan and set aside.
In the bowl of an electric mixer or a food processor, combine the cheddar, pimientos, cream cheese, mayo, paprika and garlic until well mixed.
Reheat the skillet over medium heat. Butter 1 side of each bread slice, placing buttered side down on a work surface. Spread each bread slice with some cheese mixture, top with a burger, 2 pieces of bacon and another bread slice. Cook until golden and the cheese is melted.