Cheeseburger Patty Melts with Romaine and Ribbon Salad
- 3 tablespoons extra virgin olive oil (EVOO), divided
- 1 1/4 pounds ground beef
- 1small yellow onion, grated
- 2 tablespoons Worcestershire sauce (eyeball it)
- 1 tablespoon tomato paste
- 2 tablespoons hot sauce
- 1 tablespoon steak seasoning
- 1 tablespoon butter, softened
- 8 slices good-quality bread
- 4 slices cheddar cheese
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
While the pan heats up, combine the meat with the grated onion, Worcestershire sauce, tomato paste, hot sauce and steak seasoning in a large mixing bowl. Divide the meat into four equal-size patties and place them into the pan. Sear until golden brown and cooked through, 4-5 minutes on each side. Reserve the cooked burgers on a plate or cutting board, wipe out the pan they were cooked in and return it over medium heat.
While the burgers are cooking, lightly butter one side of each slice of bread. Place four slices buttered-side down and top each of them with a slice of cheddar cheese. Place the cooked patties on the slices and cap them with the remaining slices of buttered bread, buttered-side out. Place the burgers into the pan and cook until toasted and the cheese has melted, 2-3 minutes per side.
While the burgers cook, add the lettuce to a salad bowl. Using a vegetable peeler, cut long ribbons of carrot over the salad. Drizzle with 1 tablespoon EVOO, some salt and pepper and toss to combine.
Serve the patty melts up with some salad.