Patty Melt
Tater tots make the patty melt even better!
Ingredients
Carmelized Onions
- 2 tbsp vegetable oil
- 2 large onions, thinly sliced
Patties
- 1 pound ground chuck
- 1/4 small onion, finely chopped
- 1 tbsp ketchup
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
- 8 slices seeded rye (Levy's)
- 8 slices Swiss cheese
- 8 tbsp mayonnaise
Instructions
Carmelized Onions
- Heat oil in a medium skillet over medium heat and cook onions, stirring often and adding water as needed to prevent burning, until deep golden brown and very soft, 20–25 minutes. Set aside.
Patties
- Gently mix onion, beef, ketchup, garlic powder, salt, and pepper, in a medium bowl. Divide into 4 portions and press each between 2 pieces of parchment or waxed paper until about ¼” thick (you want them roughly the same dimensions as the bread you're using.)
- Heat oil in a large skillet, preferably cast iron, over medium-high heat. Working in 2 batches, cook patties, pressing gently, until browned but still pink in the center, about 2 minutes per side. Transfer to a plate.
- Wipe out skillet and reduce heat to medium. Top 4 slices of bread with cheddar, then beef patties, caramelized onions, and Swiss cheese. Close up sandwiches and spread each top with 1 tsp. mayonnaise. Place in pan, mayonnaise side down, and weight with a foil-covered heavy pan. Cook until bottom slice is golden brown, about 3 minutes. Remove weighted pan and spread the top of each sandwich with 1 tsp. mayonnaise. Flip and weight again. Cook until other side is golden brown and cheese is melted, about 3 minutes.
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