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Ingredientes
- 4 x Hamburger patties - (4 ounce ea, 1/2" thk)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 sm Onion julienned
- 4 slc Cheddar cheese - (1 ounce ea)
- 1 Tbsp. Vegetable oil
- 8 slc Rye bread
- 1Â 1/2 c. Flour
- 2 x Egg yolks
- 3/4 c. Flat beer - (to 1 c.)
- 2 x Onions cut into 1" rings,
- Â Â and separated
- Â Â Oil for frying
Direcciones
- Preheat the griddle. Preheat the fryer.
- Season the patties with salt and pepper. Place the patties on the warm griddle and cook for 3 to 4 min, flip the patties over and continue to cook. Add in the julienned onions to the griddle and saute/fry for 4 to 5 min or possibly till wilted. Season the onions with salt and pepper.
- In a mixing bowl, whisk the flour, Large eggs and beer together. Season the batter with salt and pepper. Season the onions with salt and pepper. Dip each onion ring in the batter, coating completely and letting the excess drip off. Carefully lay the onion rings in the warm oil and fry till golden brown-brown, 3 to 4 min, stirring occasionally for over-all browning. Remove the onions rings from the oil and drain on a paper-lined plate. Season the rings with salt and pepper.
- During the last couple of min of cooking, place one piece of cheese on each patty. After the cheese has melted remove the patties from the griddle and set aside. Top each patty with the sauteed onions. Oil both sides of the bread and place on the griddle. Cook the bread for 1 to 2 min on each side or possibly till toasted. Remove the bread from the griddle and place patties in-between. Serve the patty melts with the onions rings.
- This recipe yields 4 Blue Plate Lunch Specials.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 4 servings | |
| Calories 524 | |
| Calories from Fat 134 | 26% |
| Total Fat 15.32g | 19% |
| Saturated Fat 6.66g | 27% |
| Trans Fat 0.09g | |
| Cholesterol 29mg | 10% |
| Sodium 602mg | 25% |
| Potassium 291mg | 8% |
| Total Carbs 74.72g | 20% |
| Dietary Fiber 6.1g | 20% |
| Sugars 5.5g | 4% |
| Protein 18.18g | 29% |
