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Patty Melts With Onion Rings

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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Vegetables, Eggs Beef, Sandwiches 4 Servings

INGREDIENTS

4 Hamburger patties -, 4 oz
ea 1/2" thk
Salt, to taste
Freshly-ground black pepper
to taste
1 Onion, julienned
4 Cheddar cheese -, 1 oz ea
1 T Vegetable oil
8 Rye bread
1 1/2 c Flour
2 Egg yolks
3/4 c Flat beer -, to 1 cup
2 Onions, cut into 1" rings
and separated
Oil, for frying

INSTRUCTIONS

Preheat the griddle. Preheat the fryer.  Season the patties with salt
and pepper. Place the patties on the hot  griddle and cook for 3 to 4
minutes, flip the patties over and  continue to cook. Add the julienned
onions to the griddle and saute  for 4 to 5 minutes or until wilted.
Season the onions with salt and  pepper.  In a mixing bowl, whisk the
flour, 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 hot oil and fry  until golden-brown, 3 to 4
minutes, 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 minutes 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 minutes on each side or
until 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.  Recipe Source: EMERIL LIVE with
Emeril Lagasse >From the TV FOOD  NETWORK - (Show # EM-1A58 broadcast
10-10-1997) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  10-11-1997  Recipe by:
Emeril Lagasse  Posted to MC-Recipe Digest V1 #1015 by "Christopher E.
Eaves"  <cea260@airmail.net> on Jan 16, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 260
Calories From Fat: 55
Total Fat: 6.2g
Cholesterol: 90.1mg
Sodium: 80.8mg
Potassium: 176.7mg
Carbohydrates: 43.5g
Fiber: 2.7g
Sugar: 3.5g
Protein: 7g


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