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Stay toasty this fall with Richard Blais' patty melts, savory kale salad

Got a serious burger craving and want to know why? Richard Blais' new Food Network show, "Hungry Games,"  investigates what goes on in the brain that makes people crave certain foods. And if you just want to satisfy that burger craving, Blais has the solution for you too.  The chef, who was previously a contestant on "Top Chef," shared his recipe and tips for a cozy patty melt that's perfect f

Got a serious burger craving and want to know why? Richard Blais' new Food Network show, "Hungry Games,"  investigates what goes on in the brain that makes people crave certain foods. And if you just want to satisfy that burger craving, Blais has the solution for you too.  The chef, who was previously a contestant on "Top Chef," shared his recipe and tips for a cozy patty melt that's perfect for crisp fall weather. Pair it with his savory and crunchy kale salad for a delicious autumn meal.

Patty melt 

Today
  • 2 slices sourdough rye bread
  • 1 burger patty per sandwich
  • 2 ounces caramelized onions (recipe below)
  • 1 slice Swiss cheese
  • 2 ounces sliced cheese curd
  • 1 ounce kimchi ketchup (recipe below)
Today

Butter two slices of sourdough rye, toast on plancha and reserve. Cook burger to medium rare. Pull patty off direct fire and top with caramelized onions.

Today

Place cheese on top of onions and cover with a bowl for 30 seconds. This will allow the cheese to melt and steam, and you can even add about 2 tablespoons of water to help everything steam. Then build your burger.

Caramelized onions 

  • 1 onion, thinly sliced  
  • 1/2 tablespoon butter
  • 1 tablespoon yellow mustard
  • Salt and pepper to taste 

Melt butter in large skillet over medium heat. Add onion slices and toss to coat with butter. Cover and slowly cook onions, stirring occasionally until golden in color. Turn heat up to medium high and begin to brown the onions, stirring constantly. Add yellow mustard to pan and coat onions, season with salt and pepper.

Kimchi Ketchup

  • 3 1/4 cups ketchup 
  • 2 cups kimchi
  • 1/4 cup apple cider vinegar
  • 2 tablespoons shallots, sweated (lightly sauteed)
  • 2 teaspoons garlic powder
  • 1/2 cup agave syrup
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons soy sauce 
  • 1 tablespoon salt

Blend ingredients together in a Vita Prep or other blender, until smooth. Pass sauce through a fine-mesh sieve such as a tamis.

Kale salad with walnuts, chickpeas and golden raisins 

Today
  • 1 bunch lacinato kale (also called dinosaur kale), washed and spun dry
  • 1/2 cup walnuts, toasted
  • 1/4 cup golden raisins 
  • 2 ounces queso fresco
  • 1 lemon, juiced
  • 1 can chickpeas, drained 
  • Salt and black pepper, to taste
  • Vinaigrette, as needed (recipe below)

To prepare walnuts, heat oven to 350 degrees. Toast walnuts on baking sheet for 10 minutes. Allow to cool then coarsely chop. 

In a small saucepan over low heat, simmer white wine vinegar water and raisins for 5 minutes. Set aside in liquid until plump and soft. 

To prepare kale, clean, remove rib and chiffonade by rolling the leaves and chopping into thin strips. Toss kale, walnuts, strained raisins, chickpeas and lemon juice. Season and toss with vinaigrette. Crumble queso fresco over salad.

Vinaigrette ingredients:

  • 2 oranges, juiced
  • 1/2 cup extra-virgin olive oil 
  • 2 tablespoons sherry vinegar
  • 1/4 teaspoon Dijon mustard 
  • 1 teaspoon shallot, minced
  • Salt and black pepper, to taste 

Juice orange, and whisk with sherry vinegar, Dijon mustard and shallot. Season with salt and pepper, and emulsify with olive oil.