Categories
Sandwiches

BA Patty Melt

Patty Melt

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Course Sandwiches
Servings 4 people

Ingredients
  

caramelized onions

  • 2 tbs vegetable oil
  • 2 large onions thinly sliced

patties and Assembly

  • 1/2 small onion finely chopped
  • 1 lb ground beef chuck (20 % fat)
  • 1 tbs ketchup
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 1/4 tsp pepper freshly ground
  • 1 tbs vegetable oil
  • 8 slices rye bread seeded, (preferably Levy's)
  • 4 oz Cheddar cheese aged, sharp, thinly sliced
  • 4 oz Swiss cheese (such as Emmenthal), thinly sliced
  • 8 tsp mayonaise

Instructions
 

caramelized 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 and assembly

  • 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.
  • DO AHEAD: Patties can be formed 8 hours ahead. Cover and chill.

Notes

The BA Patty Melt

the-ba-patty-melt

You may ask yourself, Does this sandwich really need mayonnaise? The answer is yes.
A swipe of mayo, not butter, on the bread, encourages that gorgeous exterior.
This is part of BA's Best, a collection of our essential recipes.

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