Asian Style Patty MeltPrep Time:
20 mins. Cook Time:
10 mins. Serves:
The number-one seller! A perfect balance of pure sweet honey, tangy garlic and naturally brewed soya sauce makes this sauce the ideal wing sauce and more.
3 lb (1.5 kg) Ground beef
1 Onion, diced (160 g)
2/3 cup (150 mL) Bread crumbs
1 tsp (5 mL) Salt
1 tsp (5 mL) Pepper
2/3 cup (150 mL) E.D.SMITH® Saucemaker Honey Garlic Sauce
2/3 cup (150 mL) E.D.SMITH® Saucemaker Sweet Chili Sauce
1/2 cup (125 mL) E.D.SMITH® Ketchup
3 tbsp (45 mL) Canola oil
12 slices Monterey Jack Cheese (240 g)
3 Onion, thinly sliced (440 g)
3 cups (750 g) Kimchi
12 Naan breads, halved
Patties: Combine ground beef, onion, bread crumbs, eggs, salt, pepper, and half each of the Honey Garlic Sauce, Sweet Chili Sauce and ketchup in a large bowl; form into 12 patties (125 g). Heat 2 tbsp (30 mL) of the oil on flat-top or griddle and cook patties for 3 or 4 minutes per side or until internal temperature reaches 160°F (71°C).
Place one slice of cheese on each patty; cook, covered, for 1 minute or until melted.
Meanwhile, heat remaining oil on flat-top or griddle and sauté onions for 10 to 15 minutes or until tender and caramelized.
Mix remaining Honey Garlic Sauce, Sweet Chili Sauce and ketchup together. Serve with Patty Melts as a dipping sauce.
Assembly: 1 order (1 sandwich): Layer patty, 20 g sautéed onions and 1/4 cup (45 g) kimchi between naan bread. Cook in panini press for 2 or 3 minutes or until warm and toasted.
Tip: Use Monterey Jack Cheese with jalapeno for an added kick if desired.