| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables, Eggs |
|
Sandwiches, Beef |
4 |
Servings |
INGREDIENTS
| 4 |
|
Hamburger patties – (4 oz ea; 1/2" thk) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
sm |
Onion; julienned |
| 4 |
sl |
Cheddar cheese -; (1 oz ea) |
| 1 |
tb |
Vegetable oil |
| 8 |
sl |
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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