Spring Summer #23…Open-Faced Patty Melts

These were so good…I love added the dried onions to the mix…we did not do the onions on top though..

1½ lbs. ground pork

2.8 oz. can French fried onions (optional)

1 packet Shallot Tarragon Compound Butter Mix **
1 Tbsp. Green Tea Peppercorn Seasoning **
2 tsp. olive oil
1 large onion, sliced
6 slices Swiss cheese
6 slices marble rye bread, grilled or toasted

(**order at http://www.SimplyKimberS.com)

Serve tonight: Preheat grill to medium. In large bowl, combine first 4 ingredients. Form into 6 oval patties. Drizzle oil on onion.

Place patties and onions on grill. Grill, turning once, until internal temperature of burgers reaches 165°, 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. Makes 6 servings.

Serve with fresh vegetable sticks and dip. For a great dip, try preparing our Dill Pickle Dip Mix as directed on the package.

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.

Tip: Form into round patties and serve on hamburger buns.

 

Our next groceries:
1 Tbsp. ½ tsp. Roasted Garlic Infused Oil , divided **
1 lb. boneless skinless chicken breasts, cut in ½-inch cubes
2 tsp. Garlic Garlic™ Seasoning **
2 tsp. Spinach & Herb Seasoning **
8 oz. tube crescent dough sheet
10.75 oz. can cream of chicken soup
1 cup frozen mixed vegetables
1 cup shredded Cheddar cheese

**order at http://www.SimplyKimberS.com

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