Patty Melts
Patty melts are hearty sandwiches that are pure comfort food. The juicy ground beef patty is tasty on its own and the slow-cooked caramelized onions give it even more crave-worthy flavour. Serve with a crispy side salad and your favourite grilled cheese accompaniments.
1. Heat butter over medium-low heat in a skillet. Add onion and cook, stirring often, for about 20 to 25 minutes until soft and golden. Stir in vinegar. Set aside.
2. Meanwhile, combine bread crumbs, Worcestershire, egg, salt and pepper in a medium bowl. Gently mix in ground beef with a fork (careful not to over-mix). Divide mixture into 2 equal portions and form each into a patty into the shape of a slice of the rye bread, ½-inch (2 cm) thick. Make a thumbprint depression in centre of each patty (to prevent puffing while cooking).
3. Heat 1½ tsp (7 mL) of oil over medium-high heat in another skillet. Cook patties for 10 to 14 minutes, turning twice or more, until a digital instant-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Remove from heat.
4. Place 2 slices of bread on a work surface. Top each with 1 slice of cheese, a beef patty, half of the caramelized onions and remaining cheese. Sandwich with second slice of bread.
5. Heat a lightly oiled griddle or clean skillet over medium heat. Cook sandwiches, in batches as necessary, for about 3 to 4 minutes, turning once, or until golden and cheese is melted. Cut sandwiches in half and serve immediately.
You can make lots of substitutions to personalized your sandwiches. Adding vegetables such as sautéed spinach or mushrooms, swapping any kind of cheese and using any variety of sturdy bread will work just fine.
Like all grilled cheese sandwiches, these work best with acidic sides such as baby arugula salad, cole slaw, pickles or bean salad.
Ingredients
Directions
1. Heat butter over medium-low heat in a skillet. Add onion and cook, stirring often, for about 20 to 25 minutes until soft and golden. Stir in vinegar. Set aside.
2. Meanwhile, combine bread crumbs, Worcestershire, egg, salt and pepper in a medium bowl. Gently mix in ground beef with a fork (careful not to over-mix). Divide mixture into 2 equal portions and form each into a patty into the shape of a slice of the rye bread, ½-inch (2 cm) thick. Make a thumbprint depression in centre of each patty (to prevent puffing while cooking).
3. Heat 1½ tsp (7 mL) of oil over medium-high heat in another skillet. Cook patties for 10 to 14 minutes, turning twice or more, until a digital instant-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Remove from heat.
4. Place 2 slices of bread on a work surface. Top each with 1 slice of cheese, a beef patty, half of the caramelized onions and remaining cheese. Sandwich with second slice of bread.
5. Heat a lightly oiled griddle or clean skillet over medium heat. Cook sandwiches, in batches as necessary, for about 3 to 4 minutes, turning once, or until golden and cheese is melted. Cut sandwiches in half and serve immediately.
You can make lots of substitutions to personalized your sandwiches. Adding vegetables such as sautéed spinach or mushrooms, swapping any kind of cheese and using any variety of sturdy bread will work just fine.
Like all grilled cheese sandwiches, these work best with acidic sides such as baby arugula salad, cole slaw, pickles or bean salad.
