Smashing Patty Melts with Confidential Sauce
A savory and delicious meal featuring beef, melted cheese, and caramelized onions on toasted rye bread, elevated with a unique confidential sauce.
Ingredients
For the caramelized onions
- 1 tablespoon olive oil
- 2 cups thinly sliced onions
For the patties
- 680 grams lean ground beef
- 1 tablespoon ketchup
- to taste Worcestershire sauce
- 0.5 teaspoon onion powder
- to taste Kosher salt
- to taste Black pepper
For grilling
- 6 tablespoons unsalted butter, divided
- 8 slices rye bread
- 225 grams Swiss cheese, sliced
Instructions
Caramelizing the Onions
- Heat the olive oil in a skillet over medium-low heat. Add the sliced onions and season with kosher salt and black pepper.
- Cook the onions, stirring frequently, for 20 to 25 minutes until they are golden and soft. Once cooked, set them aside.
Preparing the Patties
- In a mixing bowl, combine the lean ground beef, ketchup, Worcestershire sauce, onion powder, kosher salt, and black pepper. Mix everything gently.
- Shape the mixture into 4 patties that are slightly larger than your bread slices.
Cooking the Patties
- Melt 2 tablespoons of unsalted butter in a cast-iron skillet over medium heat.
- Add the beef patties and cook for 4 to 5 minutes on each side until they are browned and cooked through. Remove them from the skillet and set them aside.
Assembling and Grilling
- Wipe the skillet clean and add the remaining unsalted butter.
- Lay out 4 slices of rye bread on a work surface. On each slice, place one cooked patty, a generous portion of the caramelized onions, and 2 slices of Swiss cheese. Top with the remaining slices of bread.
- Place the assembled sandwiches onto the buttered skillet. Grill the sandwiches over medium heat for 2 to 4 minutes per side, pressing gently, until the bread is golden and crisp, and the cheese is completely melted.
Notes
Serve your Smashing Patty Melts hot right off the skillet for the best experience. Cut them in half for easier eating and serve with pickles or a side salad. Store leftovers in an airtight container in the refrigerator for about 2 to 3 days.