This classic patty melt has white Cheddar cheese, caramelized onions and a thin all-beef patty sandwiched together on toasted marbled rye. Serve with mustard, pickle chips and any of your family’s favorite condiments for an easy meal.
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons unsalted butter
- 2 medium yellow onions, thinly sliced
- 2 cloves garlic, minced
- Vegetable or canola oil
- 1 tablespoon sherry vinegar
- 1 1/4 pounds ground beef (80/20)
- 1 tablespoon seasoned salt, such as Lawry’s Seasoned Salt
- Kosher salt and freshly ground black pepper
- 1/2 cup mayonnaise
- 8 slices marble rye sandwich bread
- Dijon mustard, for dolloping and serving, optional
- 16 slices white Cheddar
- Dill pickle chips, for serving
Instructions
- For the caramelized onions: Melt the butter in a medium skillet over medium-low heat. Add the onions and garlic. Cook, stirring occasionally, until the onions are very tender and caramelized, 15 to 18 minutes. Add a drizzle of vegetable oil if the pan is getting too dry. If the bottom of the pan is getting too dark before the onions are cooked through, deglaze with 1 tablespoon of water and scrape any brown bits from the bottom of the pan. Once caramelized, add the vinegar and cook until it has fully absorbed, 1 to 2 minutes. Set aside to cool slightly.
- For the patty melts: Meanwhile, preheat a large cast-iron griddle over medium-high heat. Mix the ground beef, seasoned salt and a few good grinds of pepper in a large bowl until combined. Use your hands to shape the meat mixture into 4 even balls, shaping them to match the shape of your bread, then sprinkle with a pinch of kosher salt and pepper. Use the palm of your hand to smash the balls into a thin and slightly oval patty (to fit the size of the rye bread). Place the patties on the hot griddle and cook undisturbed until the first side is well browned, 3 to 3 1/2 minutes. Flip the burgers and cook until the other side is well-browned and they are medium doneness, about 2 minutes more. Transfer to a plate. Reduce the temperature to medium-low and wipe the griddle clean with a few paper towels.
- Spread 1 tablespoon of the mayonnaise on all the slices of bread, then place mayo-side down on the cutting board. Top the naked side of the bread with a dollop of Dijon if using. Top 4 of the bread slices with 2 slices of cheese, a patty, some caramelized onions and 2 more slices of cheese. Top with remaining bread slices.
- Place all 4 sandwiches on the griddle mayo-side down and cook until the bread is toasted and golden brown and the cheese is completely melted, about 2 minutes per side. Cut each sandwich in half crosswise and serve with mustard and dill pickle chips.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 314 |
| Total Fat | 24 g |
| Saturated Fat | 10 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 15 g |
| Cholesterol | 60 mg |
| Sodium | 371 mg |
Reviews
Loved this recipe! Turned it into two larger burgers on thicker seeded rye
Loved the caramelized onions and how quickly this recipe came together. Definitely will make again!
Following instructions they turned out extremely greasy. Not for me.