The classic patty melt on rye or white bread is unbelievably satiating and surprisingly easy and quick to slap one together at home, sorta like the most indulgent cheeseburger ever

Here’s how to make it.

Adapted from George Motz | The Great American Burger Book | Stewart, Tabori & Chang, 2016

“The traditional patty melt is a beautiful thing,” says author George Motz. We aren’t about to disagree. It’s essentially a melding of hamburger and grilled cheese sandwich with some sautéed onions tossed in for good measure. The classic patty melt calls for seeded rye bread, but a crusty white country bread works as well without interrupting the beefy-cheesy profile. As Motz says, “When prepared just right, the crunchy, buttery toast adds a velvety element to the hot mess of cheese, beef, and onion. It’s a tactile gustatory sensation that you cannot achieve with a burger bun.” Preach it.–Renee Schettler Rossi

Classic Patty Melt Quick Glance 35 M 35 M Makes 4 to 5 4.5/5 - 2 reviews Print Recipe
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Send Is required Sign me up for your newsletter, too! Is required For the onions 3 tablespoons olive oil 2 medium Vidalia or Walla Walla onions 3 pinches salt 1/4 cup white wine 1 tablespoon salted butter (1/2 oz) For the patty melt Peanut oil or mild vegetable oil 1 1/2 pounds freshly ground beef (preferably 80%) Salt Butter 8 to 10 slices crusty bakery bread or, if you want to make a traditional patty melt, seeded rye American cheese (or whatever melty cheese you want, such as mozzarella or Cheddar or provolone) Directions Cook the onions 1. In a skillet over medium heat, warm the olive oil. 2. Slice the onions into fairly thin rings (we sliced ours about 1/8-inch thick) and add them to the skillet, stirring to coat with oil and continuing to stir and poke and pat and move around until the onions soften, 5 to 7 minutes.

3. Add salt and stir. Add the wine, increase the heat to high for 1 minute or so, stirring constantly, until the liquid evaporates. 4. Reduce the heat to medium, add the butter, and stir until melted. Cook, stirring frequently, until they’re nicely golden brown and they look awesome, 10 to 15 minutes more. [Editor’s Note: Just to be clear, the onions aren’t going to be caramelized after this short amount of time. And that’s okay. Although if you really want the complexity of caramelized onions, cook them for at least another 30 minutes or so.] Remove the pan from the heat. Make the patty melt 5. Heat a skillet, preferably cast iron, over medium heat and add a drop or two of oil to barely coat the surface. Heat a second skillet over medium heat. 6. Gently shape the ground beef into 4 or 5 patties just a little smaller than your slices of bread. Season with salt. Once the skillet with the oil is hot, cook the patties, a couple at a time without touching them, until browned, 3 to 5 minutes. 7. Flip the burgers and cook for 2 to 3 minutes more for medium-rare. (If a crustier surface is desired, crank the heat to medium-high when you cook the burgers.) Transfer the burgers to a wire rack placed over a plate or rimmed baking sheet. 8. Meanwhile, butter 1 side of each slice of bread. Place 1 slice of bread in the second skillet, butter side down. Add a slice of cheese on top of the bread, followed by a cooked patty, a forkful of onions, followed by another slice of cheese and a second slice of bread, butter side up. Cover partially and cook for 2 1/2 minutes, keeping watch so the bread doesn’t burn. Then flip the whole shebang and cook, uncovered, for 1 minute more. 9. Using a spatula, remove the patty melt from the skillet and carefully shimmy it onto a plate. Repeat with the remaining patties, buttered bread, cheese, and onions. Devour hot from the skillet. Originally published June 18, 2016. Show Nutrition #Easy #WeeknightWinners® #Beef|Veal #Dessert #Cheese
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