Diner-Style Beef Patty Melts

Name: Diner-Style Beef Patty Melts with Caramelized Onions and Carrot Fries
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Carrots; 1 unit Yellow Onion; 1 clove Garlic; 1 unit Ground Beef; 2 unit Sourdough Bread; 1 unit Cheddar Cheese; 1 unit Shredded Pepper Jack; 2 tablespoon Butter; 2 teaspoon Vegetable Oil; 1 teaspoon Sugar; Salt; Pepper

with Caramelized Onions and Carrot Fries

Recipe Development TeamPublished on April 05, 2019

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Ahhh, food memories. Can you recall the first time you had a burger between—gasp!—sliced bread?! (Burger Shack outside Reno for this guy.) Golden toast replacing that squishy ol’ bun? Revelatory. Kinda like a burger married a grilled cheese. And this EP version is next level, let me tell you. We traded in the biker jackets and greasy fries of Burger Shack for caramelized onion-dressed beef and a side of sweet carrot fries. As far as the Twisted Sister playing in the background, though...we’ll leave that up to you.

Allergens:

Wheat

•Soy

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Carrots

1 unit

Yellow Onion

1 clove

Garlic

1 unit

Ground Beef

2 unit

Sourdough Bread

(Contains: Wheat, Soy)

1 unit

Cheddar Cheese

(Contains: Milk)

1 unit

Shredded Pepper Jack

(Contains: Milk)

Not included in your delivery

2 tablespoon

Butter

(Contains: Milk)

2 teaspoon

Vegetable Oil

1 teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3807 kJ

Calories910 kcal

Fat52 g

Saturated Fat27 g

Carbohydrate64 g

Sugar14 g

Dietary Fiber7 g

Protein42 g

Cholesterol130 mg

Sodium1070 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

Preheat oven to 425 degrees. Bring 2 TBSP butter (4 TBSP for 4p) to room temperature. Wash and dry all produce. Halve, peel, and thinly slice onion. Peel and cut carrots into long, thin sticks, like fries. (Ours were 4-inches long and ⅓-inch wide.) Peel and finely chop garlic.

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and season with salt and pepper. Cook, stirring, until beginning to brown, 6-8 minutes. Add 1 tsp sugar (2 tsp for 4p) and 2 TBSP water (4 TBSP for 4p); reduce heat to medium. Continue to cook, stirring, until browned and slightly jammy, 3-4 minutes.

While onion cooks, toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast, tossing halfway through, until browned and tender, about 20 minutes.

Meanwhile, add beef and garlic to pan with onion and increase heat to high. Season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, about 4-5 minutes (beef should be slightly crispy). Taste and season with more salt and pepper, if necessary. While beef mixture cooks, spread one side of each slice of bread with softened butter.

Place two slices of bread, buttered sides down, on your work surface or cutting board. Evenly sprinkle with cheddar. Add beef mixture and sprinkle with Pepper Jack, then top with remaining bread (buttered sides up). (For a flavorful kick, spread a little of your favorite mustard on inside of top slice!)

Wash out pan used to cook beef and heat over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, about 4 minutes per side. Cut in half, divide between plates, and serve with carrot fries.