Welcome to another exciting group challenge posed by Recipe ReDux. The challenge this month is to create a healthy version of the popular “patty”.
When I think of patties I think sandwich. Crab patties, hamburger patties, veggie patties and of course, patty melts.
Patty Melts are nothing more than a burger in a grilled cheese sandwich. I love patty melts. Usually these beauties are made with caramelized onions that ooze from gobs of butter. Gooey cheese, greasy ground beef, rye and more butter.
I lightened up this classic by using lean chicken, low-fat Swiss and substituting 1/2 the butter with olive oil. Oh yes, and mushrooms. Lots of mushrooms.
I served this with a little salad of dried apricots and arugula drizzles with olive oil and lemon.
- ½ pound ground chicken
- ¼ cup breadcrumbs
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground cayenne pepper
- Salt-to taste
- ¼ cup thinly slices onions
- ¼ cup sliced mushrooms
- 1 teaspoon olive oil
- 4 teaspoons butter, divided
- cooking spray
- 4 slices low-fat Swiss
- 4 slices rye bread
- Mix together chicken, spices and bread crumbs and form into patties. Spray a skillet with cooking spray and fry burgers until thoroughly cooked. Drain on a paper towel if necessary.
- Fry mushrooms in olive oil and 1 teaspoon butter until golden brown.
- Fry onions in remaining butter until soft and caramelize.
- In a large skillet sprayed with cooking spray place 1 slice bread, 1 slice Swiss, burger, onions and mushrooms. Top with another slice of cheese and bread.
- Cook until bread browns and cheese is melted.
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