Open-Faced Patty Melts


  • 1-1/2 pounds ground pork
  • 2.8 oz can French fried onions
  • 1 packet Shallot Tarragon Compound Butter Mix (Tastefully Simple)
  • 1 tablespoon Green Tea Peppercorn Seasoning (Tastefully Simple)
  • 2 teaspoons olive oil
  • 1 large onion, sliced
  • 6 slices Swiss cheese
  • 6 slices marble rye bread, grilled or toasted

  1. Preheat grill to medium. In large bowl, combine first 4 ingredients. Form into 6 oval patties. Drizzle oil on onion.
  2. Place patties and onions on grill. Grill, turning once, until internal temperature of burgers reaches 165 degrees, about 10-12 minutes, and onions reach desired doneness. Salt and pepper to taste. Top burgers with Swiss cheese and divide onions evenly over burgers. Serve on slices of grilled marble rye bread.
  3. Serve with fresh vegetable sticks and dip. 
  4. Freeze for later: Combine first 4 ingredients. Form into 6 oval patties and place between waxed paper in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Grill as directed above.
Recipe from the kitchen of Tastefully Simple.


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