This week's featured recipe and tips by:

Terra Stoich

Culinary Resource Coordinator at Central Market Mill Creek

In college, Terra realized she coveted her cookbooks more than her school books, and the rest is history. In the restaurant business more than 20 years, she has managed one of our markets' delis, and has been the culinary coordinator at Mill Creek since 2014. She loves to share recipe ideas and ingredient tips with customers. She has a particular affinity for home-style comfort food, for breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

Your favorite French fries. We were tempted to add Bacon Jam to these burgers. And if you have time, how about some Caramelized Onions?

It is important to make these burger patties as thin as possible so you get a good crust on them. If you find them sticking to the parchment as you flatten them out, spray a light coating of cooking spray on the inside of your sheets so the patty will come off easily.

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Patty Melt


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  • 1 large, sweet onion, sliced
  • 2 tablespoons oil
  • 2 pounds ground beef
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 teaspoon each garlic salt and onion powder
  • 1 cup Thousand Island dressing
  • 1/4 cup mayonnaise
  • 8 slices rye bread
  • 8 slices each Swiss and cheddar (or American) cheeses


Heat a sauté pan over medium heat. Add oil and onions. Sauté until onions are slightly caramelized. While onions cook, mix ground beef with salt, pepper, garlic salt and onion powder. Divide beef into eight equal portions and roll into balls. Flatten between two pieces of parchment paper to form thin patties (no more than 1/4-inch thick). Remove onions from pan and set aside. Fry burger patties over medium-high until they form a crust. Remove and place on paper towels.Coat one side of a piece of bread with dressing and top with two patties, two slices of cheddar, 1/4 of the onions, and two slices of Swiss. Spread dressing on one side of another piece of bread and place on top.Repeat to make four patty melts.Finally, spread a very thin layer of mayonnaise on the outside of both sides of the sandwich and grill on medium heat until the outsides are crispy and the cheese is melted.
Recipe from Central Market Mill Creek - Culinary Resource Center
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