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<title>Bison Patty Melt with Proscuitto, Chef Bob Ballantyne, Grand Junction, Colorado</title></head><body>
<p>Tonight a quick visit to burger land! Let's see, rye bread, bison
burger, proscuitto, and onions and mushrooms? I vote for a new twist on
the Patty Melt! The bison patty melt with crispy proscuitto! First
the proscuitto goes in the sauté for the crisping! </p>
<p>
<img src="http://www.prochefblog.com/public_pics/buffalo/bisonpatty/proscuitto.jpg" width="421" height="336"></p>
<p>Now all this gets put together in a strange order so everything gets coated
correctly. Next I do the onions and mushrooms but only halfway. When
the burger is done I want to finish the onions fast and do the bread!</p>
<p>
<img src="http://www.prochefblog.com/public_pics/buffalo/bisonpatty/onionsmush.jpg" width="383" height="274"></p>
<p>The the burger goes in to the sauté. </p>
<p>
<img src="http://www.prochefblog.com/public_pics/buffalo/bisonpatty/bison.jpg" width="262" height="258"></p>
<p>
<img src="http://www.prochefblog.com/public_pics/buffalo/bisonpatty/burger.jpg" width="334" height="270"></p>
<p>While the burger is searing, I butter up the rye and get it ready.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/buffalo/bisonpatty/ryebread.jpg" width="333" height="259"></p>
<p>
<img src="http://www.prochefblog.com/public_pics/buffalo/bisonpatty/toastingrye.jpg" width="388" height="313"></p>
<p>
<img src="http://www.prochefblog.com/public_pics/buffalo/bisonpatty/toastedrye.jpg" width="431" height="317"></p>
<p>Then the onions go back in while I assemble the proscuitto, burger and rye
bread. (I don't use the swiss cheese because I have the lactose thing.)
When it is all done don't forget to cut it on the bias.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/buffalo/bisonpatty/pattymelt.jpg" width="393" height="313"></p>
<p>
<img src="http://www.prochefblog.com/public_pics/buffalo/bisonpatty/pattymeltcut.jpg" width="425" height="318"></p>
<p>'til we talk again..... do up a patty melt... this classic is hard to beat
the original way.... but it is fun to play with bison!</p>
<p>Chef Bob Ballantyne<br>
The Cowboy and The Rose Catering<br>
Grand Junction, Colorado, USA</p></body></html>
<title>Bison Patty Melt with Proscuitto, Chef Bob Ballantyne, Grand Junction, Colorado</title></head><body>
<p>Tonight a quick visit to burger land! Let's see, rye bread, bison
burger, proscuitto, and onions and mushrooms? I vote for a new twist on
the Patty Melt! The bison patty melt with crispy proscuitto! First
the proscuitto goes in the sauté for the crisping! </p>
<p>
<img src="http://www.prochefblog.com/public_pics/buffalo/bisonpatty/proscuitto.jpg" width="421" height="336"></p>
<p>Now all this gets put together in a strange order so everything gets coated
correctly. Next I do the onions and mushrooms but only halfway. When
the burger is done I want to finish the onions fast and do the bread!</p>
<p>
<img src="http://www.prochefblog.com/public_pics/buffalo/bisonpatty/onionsmush.jpg" width="383" height="274"></p>
<p>The the burger goes in to the sauté. </p>
<p>
<img src="http://www.prochefblog.com/public_pics/buffalo/bisonpatty/bison.jpg" width="262" height="258"></p>
<p>
<img src="http://www.prochefblog.com/public_pics/buffalo/bisonpatty/burger.jpg" width="334" height="270"></p>
<p>While the burger is searing, I butter up the rye and get it ready.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/buffalo/bisonpatty/ryebread.jpg" width="333" height="259"></p>
<p>
<img src="http://www.prochefblog.com/public_pics/buffalo/bisonpatty/toastingrye.jpg" width="388" height="313"></p>
<p>
<img src="http://www.prochefblog.com/public_pics/buffalo/bisonpatty/toastedrye.jpg" width="431" height="317"></p>
<p>Then the onions go back in while I assemble the proscuitto, burger and rye
bread. (I don't use the swiss cheese because I have the lactose thing.)
When it is all done don't forget to cut it on the bias.</p>
<p>
<img src="http://www.prochefblog.com/public_pics/buffalo/bisonpatty/pattymelt.jpg" width="393" height="313"></p>
<p>
<img src="http://www.prochefblog.com/public_pics/buffalo/bisonpatty/pattymeltcut.jpg" width="425" height="318"></p>
<p>'til we talk again..... do up a patty melt... this classic is hard to beat
the original way.... but it is fun to play with bison!</p>
<p>Chef Bob Ballantyne<br>
The Cowboy and The Rose Catering<br>
Grand Junction, Colorado, USA</p></body></html>
