Patty Melt
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Melt 2 tablespoons of the butter with the vegetable oil in a large saute pan over medium-low heat
2
Add the onions and 1/2 teaspoon salt
3
Cook until the onions are golden and caramelized, 25 to 30 minutes
4
Set aside
5
In a medium bowl, combine the beef, pork, Worcestershire, 1 teaspoon salt and 1/4 teaspoon pepper
6
Divide the mixture into 6 equal portions and form each into a patty in the shape of and a little larger than a slice of the rye bread
7
Add some oil to a large griddle pan and set it over medium-high heat
8
When the pan is hot, add the burgers in batches if needed, being careful not to crowd the pan
9
Cook for 3 to 4 minutes on each side for medium doneness
10
Remove the burgers to a platter and cover loosely with foil
11
Repeat with the remaining burgers if needed
12
Set a large skillet or griddle pan over medium-low heat (or wipe out the griddle pan from the burgers and use that)
13
Butter one side of each slice of rye bread with 1/2 tablespoon of the remaining butter and place the bread slices butter-side down on the griddle
14
Lay 2 slices of cheese on 6 of the bread slices, then add a burger, one-sixth of the onions and 2 more slices of cheese on top
15
Place one of the remaining bread slices on top of each sandwich, buttered-side up
16
Cook until the bottoms are golden brown and the bottom cheese is melted, 2 to 3 minutes
17
Using a spatula, flip the sandwiches to toast the other sides and melt the cheese, another 2 to 3 minutes
18
Remove to a platter and cover loosely with foil
19
Slice each sandwich in half to serve