The patty melt is the holy union of grilled cheese sandwiches and burgers. It is simple, greasy, gooey, and completely satisfying. The recipe is simple– caramelized onions, good bread, cheese, butter, and meat– but life changing if you get it right. Field & Stream put a twist on the average patty melt by substituting the beef patty for a tenderized hunk of ground venison. Let me tell you, there is nothing like eating food you have harvested— it will change the way you eat, hunt, and conserve nature. So why not start that change with something that sticks to your ribs and demands a second serving?
- Thick cut sourdough bread
- 1 Venison patty
- Swiss or Provolone cheese
- Thin-cut onions
- Soft butter
2. If the pan is dry, add more oil and cook your patty. 2-3 minutes on each side should work well. Set the patty aside with the onions.
3. Butter a piece of the bread and place it butter side down in the hot pan and let it toast. While it is toasting, build your sandwich on top of it: cheese, patty, onions, cheese, and buttered bread. Once it is as toasted as you like, flip the whole sandwich to toast the other side. When it is finished, the cheese will be melted, the bread crunchy and the patty juicy.