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Judy Keegan ha publicado una actualización
hace 5 semanas (editado)
A few days ago I made the patty melt from the American Burgers course.
200g of minced beef, shaped into a rectangle to fit my bread, grilled without pressing until golden brown before flipping and topping with sliced cheese and I added some balsamic onions on top.
Beatriz Torija, Mercedes Minaya Palacios yLana Mihajlović2 Comentarios-
Level:
Sous Chef
Judy, if this showed up in front of me, I’d forget every other sandwich I’ve ever had. That patty melt is dangerous in the best way!
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Thank you, it was simply delicious. I added my own seasonings to the beef, it was good.
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