Description
Individual ingredients in this dish carry rich culinary histories. The traditional patty melt originated in the United States. William Ladson invented it during the mid twentieth century. He founded the Famous Tiny Naylor’s diners in California. His original sandwich featured beef patties on rye bread. Melted Swiss cheese and sweet onions completed the dish.
Ingredients
Scale
For the Sourdough Dough
- 1 cup (240 g) sourdough discard
- 1½ cups (190 g) all-purpose flour
- ½ tsp salt
- 1 tbsp olive oil
- 2–4 tbsp water, as needed
For the Halal Beef Filling
- ½ lb (225 g) halal ground beef
- 1 medium onion, thinly sliced
- 1 tbsp butter or olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 4 slices halal-friendly cheese, such as Swiss or cheddar
For the Sauce
- ¼ cup mayonnaise
- 1 tbsp ketchup
- 1 tsp yellow mustard
- 1 tsp finely chopped pickles
- ¼ tsp garlic powder
For Cooking
- 1–2 tbsp butter
Instructions
- Make the dough:
Mix sourdough discard, flour, salt, and olive oil in a bowl. Add water gradually until a soft, workable dough forms. Knead for 2–3 minutes, cover, and rest for 20–30 minutes. - Caramelize the onions:
Heat butter or olive oil in a skillet over medium-low heat. Add the sliced onions and cook for 10–15 minutes, stirring occasionally, until soft and golden. Set aside. - Cook the beef:
In the same skillet, cook the halal ground beef over medium-high heat. Add garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until browned and fully cooked. Drain excess grease if needed. - Make the sauce:
Combine mayonnaise, ketchup, mustard, chopped pickles, and garlic powder. Mix well. - Shape the pockets:
Divide the dough into 6 portions. Roll each portion into a thin circle or oval. - Fill:
Spread a little sauce over the dough, leaving a border. Add cooked beef, caramelized onions, and a piece of cheese. - Seal:
Fold the dough over the filling to create a half-moon pocket. Press the edges firmly with a fork to seal. - Cook:
Heat a skillet over medium heat and lightly butter it. Cook the pockets for 3–4 minutes per side, until golden brown and crisp and the cheese has melted. - Serve:
Let them cool for a couple of minutes, then serve warm with extra burger sauce, pickles, or a simple salad.
Notes
Use certified-halal ground beef and verify that the cheese and other packaged ingredients are halal-friendly.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 430 kcal
Keywords: Halal patty melt pockets, sourdough beef pockets, stuffed sourdough patty melts, homemade beef pockets