Homestead on Lakeside

My love for patty melts came from being able to eat a juicy burger between slices of my favorite sourdough bread. Pair that with grilled onions, melted cheddar cheese, crispy hashbrowns, and barbecue sauce, and you have a delicious quick dinner.

I try to keep uncooked sourdough bread in the fridge, ready to go so I can have it baked and ready for a last-minute meal. Here is my quick sourdough recipe ready in just a few hours.

When I make bread, I usually double the recipe, making two loaves and putting them in the fridge. Then they are ready to bake and eat in 35 minutes. I find that the dough will rise nicely when cooked if stored for up to three days in the fridge. After that, the dough is still good, but may not rise as well when cooked, as it will be slightly over fermented.

To make this patty melt extra special, top it with crispy hashbrowns. In place of fries on the side of this burger, hashbrowns make a delicious addition.

Sourdough Patty Melt with Hashbrowns

Ingredients:

Slices of your favorite sourdough

1 to 2 lbs of ground beef or your favorite burger blend. I use a combination of ground beef, ground pork, and ground bacon.

1 medium to large yellow onion

1 slice of cheddar cheese for each burger. If you’re making 1/4 lb burgers and you’re using 1 lb of ground meat, you’ll need four slices of cheese.

1 – 12 to 16 oz package of frozen hashbrowns. I like the Cascadian Farms hashbrowns. The only ingredient is organic potatoes.

2 tsp of salt

Pepper to taste

2 tsp of smoked paprika

2 to 4 tbs of olive oil

Barbecue sauce to taste

Sourdough Patty Melt with Hashbrowns

Recipe:

If your sourdough bread is cooked and ready to eat, start by preheating your oven to 400F for the hashbrowns. Place your frozen hashbrowns on a baking sheet, pour oil over the hashbrowns, and sprinkle with salt, pepper, and smoked paprika. Mix with your hands to coat the frozen hashbrowns evenly with the oil and spice mixture.

Once the oven is preheated, place your frozen hashbrowns in the oven and bake for approximately 30 minutes, stirring occasionally. The baking time will vary depending on your desired crispness of the hashbrowns.

Next, get your grill ready. We use a Pit Boss pellet grill, so it takes about 10 minutes for it to heat up.

While your grill is heating up, slice your onion in 1 inch slices and form your burger patties. I used 2 lbs of ground meat and made 8 – 1/4 lb burgers. I brushed the onions and meat patties with olive oil and salt and pepper before placing them on the grill.

While the hashbrowns, onions, and burgers are cooking, slice your cheese and your loaf of bread.

Flip your onions and meat patties one time while they are cooking. You will flip your patty once the burger is almost done cooking. Once you flip the burger, place the cheese on to each patty and allow it to melt while finishing cooking.

After you take the onions and cooked burgers off the grill, allow them to rest for a few minutes while you toast your slices of sourdough on the grill. Cook each slice of bread for about 1 to 2 minutes on each side.

It’s time to assemble the patty melt. Place the burger on a slice of bread, top with onions, hashbrowns, and a drizzle of barbecue sauce. Top with a slice of sourdough, and your sourdough patty melt with hashbrowns is ready to enjoy!

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