Sourdough Patty Melt with Cheddar

• 97
  1 1/2 lb grass-fed ground beef, divided into 4 portions

  Grass-Fed Ground Beef97$13.95Buy from Grass Roots Farmers' Cooperative
• 91
  1/2 tsp garlic powder

  Simply Organic Single Origin Californian Garlic Powder91$13.95Buy from MadeinUSAForever
• 1 tsp fine sea salt
• 1/2 tsp freshly cracked black pepper
• 77
  8 slices sprouted sourdough spelt bread

  Sprouted Sourdough Spelt Bread77$7.99Buy from Berlin Natural Bakery
• 92
  3 tbsp butter, softened

  Organic Butter92$11.99Buy from Re-Up Refills
• 89
  4 tsp Dijon mustard

  GLOBAL ORGANICS Organic Dijon Mustard Strong 200g89$6.00Buy from Australian Organic Products
• 89
  6 oz sharp cheddar cheese, thinly sliced

  Grass Fed Cheddar Cheese - Raw Sharp89$8.99Buy from Nude Foods Market
• 93
  1/2 cup pickles, thinly sliced

  Real Pickles Organic JARS93$10.00Buy from Old Saratoga Mercantile

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Shape the grass-fed ground beef into 4 thin, oval patties slightly larger than your slices of sprouted sourdough spelt bread, pressing the centers lightly to keep them flat while cooking.

2. 2

   Season both sides of the beef patties evenly with garlic powder, fine sea salt, and freshly cracked black pepper.

3. 3

   Heat a large cast-iron skillet over medium-high heat for 2 minutes until hot. Add the patties in batches if needed and sear for 3 to 4 minutes per side until deeply browned and cooked through, then transfer to a plate to rest.

4. 4

   Wipe out excess grease from the skillet and reduce heat to medium.

5. 5

   Spread softened butter evenly across one side of each slice of sprouted sourdough spelt bread. Lay 4 slices buttered-side down on a clean board and spread each with 1 teaspoon of Dijon mustard.

6. 6

   Layer each bottom slice with half of the sharp cheddar cheese, a warm cooked beef patty, thinly sliced pickles, and the remaining sharp cheddar cheese. Top with the remaining bread slices, buttered-side facing outward.

7. 7

   Place the sandwiches into the skillet over medium heat and griddle for 3 to 4 minutes, pressing gently with a spatula, until the bottom bread is crisp and deep golden brown.

8. 8

   Carefully flip each sandwich and cook the other side for another 3 minutes until the bread is golden and crunchy and the sharp cheddar cheese is thoroughly melted. Slice in half and serve warm.