Ingredients
Tomato Soup
- 2 large Tomatoes cut into chunks
- 3 cloves Garlic
- 1/4 cup Red onion cut into chunks
- 1 TBSP Extra-virgin olive oil plus more for drizzling
- 1/4 tsp Salt plus more to taste
- 1/4 tsp Black pepper plus more to taste
- 3 cups Chicken broth
- 2 TBSP Heavy cream
- 1 TBSP Tomato paste
- 2 sprigs Fresh Thyme
- 1 tsp Fresh sage chopped, plus more for garnish
Patty Melt
- 1 TBSP Extra-virgin olive oil
- 1 cup Onion sliced thin
- 8 oz Ground beef
- 1/2 TBSP Steak seasoning your favorite kind
- 1 tsp Worcestershire sauce
- Nonstick spray
- 4 slices Sourdough bread or bread of your choice
- 4 slices American cheese
- 2 Pickle spears
- 2 TBSP Ketchup
- 2 TBSP Mayonnaise
Lemon Spritzer
- 24 oz Sparkling water cold
- 8 slices Lemon
Instructions
- Preheat the oven broiler to high.
- Toss the tomatoes, garlic, and onion with oil on a foil-lined baking sheet. Season well with salt and pepper. Broil until the tomatoes soften and the garlic and onion turn golden brown. Stir around the contents to allow them to get even coloring. Then remove from the oven and place into a pot on medium heat.
- Add the broth, cream, tomato paste, thyme, and sage. Bring to a low simmer for about 15 minutes. Season with salt and pepper to taste.
- In the meantime: Add the oil and onions to a saucepan on medium heat; cover with a lid. Let the onions cook, stirring occasionally until they become soft and golden brown (if the onions get too dark add a tablespoon or two of water; this will smooth out the coloring). Remove from the pan and set aside. Use the pan to cook the burgers.
- Mix together the ground beef, steak seasoning, and Worcestershire sauce and form oblong patties to fit the shape of the bread.
- In a skillet on medium heat, cook the burgers on both sides to your desired doneness (see below) using a thermometer. Then remove and set aside.
- Layer the bread with cheese, onion, and burger.
- Grease the skillet with nonstick spray and place over medium-low heat. Cook the sandwich on both sides until the bread is golden brown and the cheese is melted.
- In a bowl mix together the ketchup and mayo.
- Finish the soup: Stir to incorporate everything together. Remove from the heat. Remove the thyme sprigs. Place in a blender. Blend until smooth.
- Mix together the sparkling water and lemon. Serve over ice if desired.
- Cut the sandwich in half and serve it with soup, pickles, and spritzer. Enjoy with sauce on the side.
Notes
Beef Internal Temperatures:
- Rare: 115 - 120 degrees F
- Medium Rare: 125 - 130 degrees F
- Medium: 135 - 140 degrees F
- Medium Well: 145 - 150 degrees F
- Well Done: 160 degrees F
Nutrition
Calories: 1017kcal | Carbohydrates: 60g | Protein: 40g | Fat: 70g | Saturated Fat: 24g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 28g | Trans Fat: 2g | Cholesterol: 152mg | Sodium: 3584mg | Potassium: 1410mg | Fiber: 9g | Sugar: 21g | Vitamin A: 2581IU | Vitamin C: 55mg | Calcium: 703mg | Iron: 7mg
Patty Melt
Ingredients
Tomato Soup
- 2 large Tomatoes cut into chunks
- 3 cloves Garlic
- 1/4 cup Red onion cut into chunks
- 1 TBSP Extra-virgin olive oil plus more for drizzling
- 1/4 tsp Salt plus more to taste
- 1/4 tsp Black pepper plus more to taste
- 3 cups Chicken broth
- 2 TBSP Heavy cream
- 1 TBSP Tomato paste
- 2 sprigs Fresh Thyme
- 1 tsp Fresh sage chopped, plus more for garnish
Patty Melt
- 1 TBSP Extra-virgin olive oil
- 1 cup Onion sliced thin
- 8 oz Ground beef
- 1/2 TBSP Steak seasoning your favorite kind
- 1 tsp Worcestershire sauce
- Nonstick spray
- 4 slices Sourdough bread or bread of your choice
- 4 slices American cheese
- 2 Pickle spears
- 2 TBSP Ketchup
- 2 TBSP Mayonnaise
Lemon Spritzer
- 24 oz Sparkling water cold
- 8 slices Lemon
Instructions
- Preheat the oven broiler to high.
- Toss the tomatoes, garlic, and onion with oil on a foil-lined baking sheet. Season well with salt and pepper. Broil until the tomatoes soften and the garlic and onion turn golden brown. Stir around the contents to allow them to get even coloring. Then remove from the oven and place into a pot on medium heat.
- Add the broth, cream, tomato paste, thyme, and sage. Bring to a low simmer for about 15 minutes. Season with salt and pepper to taste.
- In the meantime: Add the oil and onions to a saucepan on medium heat; cover with a lid. Let the onions cook, stirring occasionally until they become soft and golden brown (if the onions get too dark add a tablespoon or two of water; this will smooth out the coloring). Remove from the pan and set aside. Use the pan to cook the burgers.
- Mix together the ground beef, steak seasoning, and Worcestershire sauce and form oblong patties to fit the shape of the bread.
- In a skillet on medium heat, cook the burgers on both sides to your desired doneness (see below) using a thermometer. Then remove and set aside.
- Layer the bread with cheese, onion, and burger.
- Grease the skillet with nonstick spray and place over medium-low heat. Cook the sandwich on both sides until the bread is golden brown and the cheese is melted.
- In a bowl mix together the ketchup and mayo.
- Finish the soup: Stir to incorporate everything together. Remove from the heat. Remove the thyme sprigs. Place in a blender. Blend until smooth.
- Mix together the sparkling water and lemon. Serve over ice if desired.
- Cut the sandwich in half and serve it with soup, pickles, and spritzer. Enjoy with sauce on the side.
Notes
Beef Internal Temperatures:
- Rare: 115 - 120 degrees F
- Medium Rare: 125 - 130 degrees F
- Medium: 135 - 140 degrees F
- Medium Well: 145 - 150 degrees F
- Well Done: 160 degrees F
Nutrition
Calories: 1017kcalCarbohydrates: 60gProtein: 40gFat: 70gSaturated Fat: 24gPolyunsaturated Fat: 10gMonounsaturated Fat: 28gTrans Fat: 2gCholesterol: 152mgSodium: 3584mgPotassium: 1410mgFiber: 9gSugar: 21gVitamin A: 2581IUVitamin C: 55mgCalcium: 703mgIron: 7mg
Tried this recipe?Let us know how it was!