Michelle Melt: A Recipe by Spike Mendelsohn | Clean Plate Charlie | South Florida | Broward Palm Beach New Times | The Leading Independent News Source in Broward-Palm Beach, Florida


Michelle Melt: A Recipe by Spike Mendelsohn

Earlier this week, we interviewed Top Chef cheftestant spike Mendelsohn. If you missed the interview, you can catch it here and here. Since Spike's restaurants are in Washington D.C., he's named this delicious patty melt after First Lady Michelle Obama. Enjoy the recipe.





Michelle Melt

Turkey Mix

2 tablespoons butter

1 cup diced celery

1 cup diced scallions

 2 green apples, cored and diced

1/2 cup canned chipotle chiles in adobo sauce

1 cup store-bought mango chutney

30 ounces ground turkey

1/2 cup grated lemon zest

1 cup fresh lemon juice

1/4 cup fresh chives

1/4 cup fresh parsley

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

Multigrain potato buns, cut in half

Canola oil

6 leaves iceberg lettuce

6 ruby-red tomato slices

 2 cups thinly sliced Spanish onions

6 slices Provolone cheese

Southlawn Herb Garden Mayo

2 large eggs

4 teaspoons Dijon mustard

2 teaspoons white wine vinegar

1 teaspoon sea salt

2 cups grapeseed oil

1 tablespoon lemon juice

1/2 lemon, zested

1 tablespoon of chopped thyme

pinch of salt and pepper

(Makes 2 cups)

Cooking Directions

For burger

Melt the butter in a skillet over medium heat.

Add the celery, scallions, and apples.

 Cook, stirring occasionally, for 15 to 20 minutes.

Remove from the heat and set aside.

Add the chipotles and 1/2 tablespoon of adobo sauce from the can and the chutney to a blender.

Puree until smooth.

Transfer to a bowl.

Add the celery mixture and stir until well combined.

Add the turkey, lemon zest, lemon juice, chives, parsley, salt, and pepper and stir until well combined.

To make the patties, roll six 5-ounce turkey balls and form each ball into a patty.

 Arrange on a tray, cover, and refrigerate.

Butter bread on both sides.

Lay on flat top for 1 minute on each side.

Set aside.

To make caramelized onions, heat the oil in a large nonstick skillet over medium heat.

Add the onions -- don't worry if they're piled high; they will cook down.

Turn with a spatula so all the onions are evenly coated in oil.

Continue to cook, turn the onions every 8 minutes, until the slices have turned a dark, rich brown color, about 25 minutes.

If the onions begin to burn, reduce the heat to medium-low and add more oil.

Remove the onions and place them in a bowl.

Heat a large skillet over medium-high heat and add enough just oil to cover the entire bottom.

After 2 minutes, reduce the heat to medium and place the patties into the skillet.

Season with salt and pepper and cook for 3 minutes.

Flip, and cook on the other side for 1 minute.

Place 1 slice cheese on each patty and continue cooking 2 minutes more for medium-rare.

Cover with a lid for the last 30 seconds to melt the cheese.

To assemble the burgers, place 1 patty on a toasted bun bottom.

Top the patty with a tablespoon of caramelized onions, 1 lettuce leaf, 1 tomato slice, 1 onion slice, and a spoonful of the Southlawn Herb Garden Mayo.

Cover with the bun top.

For mayonnaise

Add the eggs, mustard, vinegar, and salt to a food processor blender or blender food processor.

Process for 30 seconds in the food processor or 10 seconds in the blender.

With the motor running, drizzle in the oil slowly at first, then after a few seconds add the oil in a thin, steady stream until all the oil is added and the mixture is smooth.

Stop the motor and taste.

If the sauce is too thick, thin it with a little hot water.

If too thin, process a little longer.

The mayonnaise can be refrigerated in an airtight container for up to 1 week.

Add lemon, thyme, salt and pepper.

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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss

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