Patty Melt with Zucchini Coleslaw Makes You Want to Run Through the House with Scissors

Patty Melt With Zucchini Coleslaw

If you're of a certain age you will remember your childhood as a carefree nostalgic time. Throughout the summer you could be found playing outside with friends most of the day skipping rope, playing hopscotch and baseball, and riding your bike every where you wanted to go. My dad taught me to pay "conkers" and marbles. My parents could not reach me by cell phone and I am still here to tell the tale. We had  no bicycle helmets, ate mayonnaise, climbed trees, built rickety rafts on our local ponds, drank water from the garden hose (and even the kitchen tap). I am sure that if you are of a certain age you are proud that you survived all the other life threatening things we grew up with "back in the day." It kind of makes you want to run through the house with scissors doesn't it!!!!!!!!! Joie de vivre!

Our world was our neighbourhood. We were allowed to be kids, to dream, to invent, and to play.  No computers, no on-line friends, ABSOLUTELY NO TEXTING, only black and white television on a Sunday night. As a special treat on a Friday night our entire family piled into the car and headed to the drive-in dressed in our pyjamas, we walked to the Dairy Queen for a chocolate dipped cone, we knew everyone in our diverse neighbourhood, and in my childhood innocence I still believe our parents never worried about us. We were safe, happy and well adjusted. I can't say that life was better but it was certainly less complicated.

No matter what we were doing we gathered as a family around the dinner table at 5:30 sharp. On the rare occasion we would go out. Every town had a diner, a throw-back from the 50's, where you could order an ice cream soda or a thick shake, a juicy hamburger, a hot turkey sandwich or the daily special. 

My personal favourite was that diner staple the Patty Melt served with a generous helping of french fries. A thin burger sandwiched between slices of  rye bread along with caramelized onions, melted cheese and grilled in a saute pan. 

The world may be getting more high tech and complicated every day, but that doesn't mean people are not nostalgic for the "good old days." When life just seems too complicated revert back to the simple things in life. Arrest your taste buds with the tried and true flavours of this classic. I modernized it a little, because that is how I roll, by adding some lemony zucchini coleslaw sandwiched in between the gooey layers. The contrast between the juicy burger, the melted cheese and the lemony slaw has me hooked for life. Of course you could also serve this zesty salad from Anna Olson on the side with a pint of your favourite beer. For those of you who are following, notice how I sneaked some zucchini in there..wink..wink. Now sit back and enjoy a summer evening. Like childhood they are fleeting. 

**Patty Melt with Zucchini Lemon Coleslaw**

a recipe from the More Than Burnt Toast Kitchen

4 tablespoons canola oil
1 lb. ground beef, gently formed into 6 balls
2 medium red or yellow onions, very thinly sliced with a mandolin or a sharp knife and divided into 6 equal portions 
Salt, to taste
6 slices Cheddar cheese or cheese of choice
6 hamburger buns
Mustard, mayonnaise

Zucchini Lemon Slaw (recipe to follow)

Working in 2 batches, heat 2 tablespoons oil in a 12" cast-iron skillet over medium-high heat. Add 3 beef balls and, using the back of a spatula, press down on them until they're thin; cook for 1 minute. Top each patty with a portion of the onions; season with salt. Press onions into the meat and flip the burgers so that the onion is face down in the pan. Flatten with the spatula. Cook 2 minutes. The burger will not be cooked through since it will continue to cook in the next step.

On flat surface spread mayonnaise and mustard on one side of the burger bun. Place partially cooked patty on top. Top with a slice of cheese. Top with a good helping of lemon zucchini coleslaw. Top with other half of bun.

Wipe the skillet with paper towelling. In the same skillet place each patty melt (you may need to do this in several batches). Top with a heavy object to flatten slightly while cooking. Cook for 2-5 minutes on each side depending on the thickness of the burger or until meat is cooked through.

Remove from the skillet and slice diagonally. Serve.

Serves 6

**Zucchini Lemon Slaw**

recipe from Anna Olson

2 medium zucchini
1 medium carrot
1-1/2 tsp salt
3 green onions, sliced on the bias
2 teaspoons finely grated lemon zest and/or 2 tsp chopped lemon balm or lemon verbena
2 tablespoons lemon juice
1 clove garlic, minced
1 tablespoon honey
1 tablespoon chopped fresh dill
salt and pepper

Grate zucchini and carrot coarsely or slice into a julienne on a mandolin. Toss veggies with salt and let sit 30 minutes.

Squeeze out excess liquid and toss vegetables with remaining ingredients, seasoning to taste.

Chill until ready to serve.

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