Meal No. 598: Patty Melts

I drove eight hours last night with only one stop for gas, to get home at a reasonable time following my week in Florida to observe a Level II Project CRISS training. Fortunately, there was some ground beef in the fridge, and spotting a few Steak-N-Shake restaurants along the route gave me the idea for last evening's supper.

I made an approximation of a patty melt, based on how Steak-N-Shake makes their Frisco Melt. I got my burger patties as flat as I could and cooked 'em in the skillet. I buttered and toasted both sides of my potato sandwich bread. I caramelized some onion. I made classic burger sauce. I topped each patty with Swiss and American cheeses. I ate until I was stuffed.

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Classic Burger Sauce
from Cook's Illustrated, July-August 2008, p. 11.

4 T mayonnaise
2 T ketchup
1 tsp sweet pickle relish
1 tsp sugar
1 tsp white vinegar
1/2 tsp ground black pepper

Whisk all ingredients together in a small bowl.