Fresh and tasty ways to make every meal special for your family and yourself.
Tuesday, September 27, 2011
Mini Pattymelt Rye's
Talk about a blast from the past. Or at least one from mine that is. These were a constant 'snack dinner' in our household when I was a little girl. They were usually reserved for making on a brisk fall day to munch on during the game. These were the main part of why I watched football with my Dad back then. Basically for the food. Kinda not so far off from why I watch football with my husband now. Basically still for the food, except it's even better now. Mostly because I am easily enticed and have a hard time of not forever trying to out-do myself. I prefer a vast array of fixings on Game Day. And these are a great staple for that. Everybody loves a good cheeseburger. Especially when they are made by the cutest cook in the house, my 5 year old daughter, Paige Leigh.
1 lb. of 80/20 ground beef
1 jar of Cheese Wiz (yep)
1 loaf of mini light cocktail rye's (find by the deli at your local market)
1/2 of a large Vidalia sweet onion (halved and then sliced)
sea salt and fresh cracked pepper
1 T. of real un-salted butter
1 T. of real mayonnaise
1 tsp. of A.1. steak sauce
-Preheat your oven to a Low Broil and cover your baking sheets with aluminum foil (for a no mess clean up). Mix together the ground beef and the cheese thoroughly in a large mixing bowl. Spread a heaping spoonful on each of the slices of the rye bread (making sure to get it all the way to the edges-or else they tend to burn easily). Line them up snugly on your foil-lined baking sheets and broil on low for about 10 minutes or until the begin to nicely brown. Meanwhile, for the onion topping, over medium heat, saute the sliced onions in the butter with a good healthy amount of salt and pepper just until they are softened and become translucent. Stir in the mayo and the A.1.; bring to a little boil while stirring well. Top each of the cooling slices with a few onions as a garnish. Makes an entire loaf perfectly. Enjoy!