The Classic Patty Melt
The Classic Patty Melt takes you back in time, with juicy meat, melty cheese, and golden caramelized onions sandwiched between buttery, toasted bread. A gastronomic homage to comfort and delight.
Yield: 3
Materials
For the Onions
- 3 tablespoons olive oil
- 2 medium Vidalia or Walla Walla onions
- 3 pinches salt
- 1/4 cup white wine
- 1 tablespoon 1/2 oz salted butter
For the Patty Melt
- Peanut oil or mild vegetable oil
- 1 1/2 pounds freshly ground beef preferably 80%
- Salt
- Salted or unsalted butter
- 8 to 10 slices crusty bakery bread or seeded rye
- 8 to 10 slices American cheese or melty cheese of choice
Instructions
Cook the Onions
- Warm olive oil in a skillet over medium heat.
- Slice onions into thin rings and add to the skillet. Cook until softened, 5 to 7 minutes.
- Add salt, stir, and then add wine. Cook until liquid evaporates.
- Reduce heat, add butter, and cook until onions are golden brown, 10 to 15 minutes. Remove from heat and transfer to a plate.
Make the Patty Melt
- Wipe out the skillet and add enough oil to coat the surface over medium heat.
- Shape ground beef into patties, season with salt, and cook until browned, 3 to 5 minutes per side for medium-rare.
- Place burgers on a wire rack. Butter one side of each bread slice.
- In the skillet, place a slice of bread buttered side down, add cheese, patty, onions, more cheese, and another bread slice (buttered side up).
- Cover and cook for 2 1/2 minutes, then flip and cook for 1 more minute.
- Remove the patty melt from the skillet and repeat with remaining ingredients. Devour hot