Patty Melts With Charred Onions Recipes

Steps:

• 1. Prepare a charcoal or gas grill for direct grilling over high heat. Brush and oil the grill grate.
• 2. In a large bowl, using a spoon, not your hands, gently mix together the chuck and sirloin. Run your hands under cold water and divide the mixture into 6 equal portions. Shape each portion into a patty about the size and shape of a slice of bread, being careful not to compact the meat too much. Season on both sides with salt and pepper. Make a depression in the center of each patty with your thumb. Refrigerate the patties until the grill is ready.
• 3. Brush both sides of each bread slice with the butter.
• 4. Place the patties, indent side up, and onion slices on the grill directly over the fire. Cook, turning once, until both the patties and the onions are nicely charred on both sides and the burgers are cooked to your liking, 4-5 minutes per side for medium. During the last 2 minutes of cooking, top each patty with a slice of cheese and put the bread slices along the edge of the grill, then cover the grill. Grill, turning the bread slices once, until the cheese is melted and the bread is lightly toasted.
• 5. Place each burger on a slice of toasted rye. Toss the onion slices to break up the rings, and divide evenly among the burgers. Top each burger with a second slice of toasted bread and serve at once.

Steps:

• In a medium skillet, melt 2 tablespoons of the butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally.
• In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4 patties.
• Melt 2 tablespoons of the butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.
• Assemble the patty melts this way: Slice of bread, slice of cheese, hamburger patty, a quarter of the cooked onions, another slice of cheese and another slice of bread.
• On a clean griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter and grill the sandwiches until golden brown. Remove the sandwiches and add the remaining 2 tablespoons butter to the skillet. Return the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Slice in half and serve immediately!

Steps:

• Arrange onion slices on a plate. Drizzle vinegar over onion slices. Heat a large grill pan over medium heat. Coat pan with cooking spray. Add onion to pan; cover and cook 3 minutes on each side. Remove from pan; cover and keep warm.
• Heat pan over medium-high heat. Coat pan with cooking spray. Divide beef into 4 equal portions, shaping each into a 1/2-inch-thick patty. Sprinkle patties evenly with salt and pepper. Add patties to pan; cook 3 minutes on each side or until done.
• Spread about 1 teaspoon mustard blend over 4 bread slices; layer each slice with 2 tablespoons cheese, 1 patty, 2 onion slices, and 2 tablespoons cheese.
• Spread about 1 teaspoon mustard blend over remaining bread slices; place, mustard side down, on top of sandwiches.
• Heat pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

Steps:

• For the caramelized onions: Melt the butter in a medium skillet over medium-low heat. Add the onions and garlic. Cook, stirring occasionally, until the onions are very tender and caramelized, 15 to 18 minutes. Add a drizzle of vegetable oil if the pan is getting too dry. If the bottom of the pan is getting too dark before the onions are cooked through, deglaze with 1 tablespoon of water and scrape any brown bits from the bottom of the pan. Once caramelized, add the vinegar and cook until it has fully absorbed, 1 to 2 minutes. Set aside to cool slightly.
• For the patty melts: Meanwhile, preheat a large cast-iron griddle over medium-high heat. Mix the ground beef, seasoned salt and a few good grinds of pepper in a large bowl until combined. Use your hands to shape the meat mixture into 4 even balls, shaping them to match the shape of your bread, then sprinkle with a pinch of kosher salt and pepper. Use the palm of your hand to smash the balls into a thin and slightly oval patty (to fit the size of the rye bread). Place the patties on the hot griddle and cook undisturbed until the first side is well browned, 3 to 3 1/2 minutes. Flip the burgers and cook until the other side is well-browned and they are medium doneness, about 2 minutes more. Transfer to a plate. Reduce the temperature to medium-low and wipe the griddle clean with a few paper towels.
• Spread 1 tablespoon of the mayonnaise on all the slices of bread, then place mayo-side down on the cutting board. Top the naked side of the bread with a dollop of Dijon if using. Top 4 of the bread slices with 2 slices of cheese, a patty, some caramelized onions and 2 more slices of cheese. Top with remaining bread slices.
• Place all 4 sandwiches on the griddle mayo-side down and cook until the bread is toasted and golden brown and the cheese is completely melted, about 2 minutes per side. Cut each sandwich in half crosswise and serve with mustard and dill pickle chips.

Steps:

• Mix sirloin, Worcestershire sauce, garlic, salt, and pepper together by hand in a medium bowl. Form into 4 hamburger patties and wrap in plastic wrap. Place in the refrigerator until flavors have melded, 4 hours to overnight.
• Heat butter and olive oil in a large skillet over medium heat until melted. Add onions and saute until they begin to caramelize, about 15 minutes, reducing heat to medium-low if they seem to be sizzling too much.
• Spray a large skillet with cooking spray and heat over medium heat. Place hamburger patties in the skillet and cook for 3 minutes per side, topping each patty with a slice of Cheddar cheese after flipping.
• Place patties on toasted rye bread. Top with warm onions, Dijon mustard, and remaining bread.

Steps:

• Mix together the ingredients from beef to bread crumbs-mix well and form into 4 patties.
• In a large skillet cook patties.
• Meanwhile- In a medium skillet melt butter over medium, medium high heat.
• Add onions and saute until light brown.
• Meanwhile- Toast bread and place on 4 plates.
• Place hot patty on toast, then swiss, then hot onions.
• Salt and pepper to taste.

Steps:

• Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.
• Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you're ready to cook.)
• Cook the burgers. Add the remaining butter to the skillet in which you cooked the onions, and place it over medium heat. Gently divide the ground beef into 4 small piles, and then lightly form these into patties that are like flattened meatballs, roughly the shape of a slice of rye bread. Season aggressively with salt and pepper.
• Increase the heat under skillet to high. Put the patties into the skillet with plenty of distance between them, and allow them to cook, without moving, for approximately 2 minutes. Use a spatula to turn the patties over, and continue to cook for another 2 to 2 1/2 minutes, then remove the patties from the skillet, and allow them to rest. (They will at this point be rare inside.)
• Decrease the heat below the skillet to medium, and put four pieces of rye bread into the butter and fat that remains from cooking the patties. Top each piece with a slice of cheese, then a patty, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (You may need to add the additional butter.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.

Steps:

• In a large nonstick skillet, saute onions in oil for 3 minutes. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Reduce heat; cover and cook for 25-30 minutes or until onions are tender, stirring occasionally., Meanwhile, in a large bowl, combine the mustard, garlic, thyme, oregano and remaining salt and pepper. Crumble beef over mixture and mix well. Shape into four patties. , Grill patties, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Place each patty on a slice of toast; top with cheese, onions and remaining toast.

Steps:

• In a large bowl, combine red onion slices with vinegar. Season with salt and pepper and toss to coat; set aside. In a medium bowl, combine ground beef, ketchup, and grated red onion. Season with salt and pepper and mix well. Form mixture into four 1/2-inch-thick patties. In a large skillet, heat 1 tablespoon extra-virgin olive oil over medium-high. Add patties and cook until browned on both sides, about 5 minutes total, flipping halfway through. Remove skillet from heat and transfer patties to a plate. Wipe skillet clean.
• Divide mayonnaise among sandwich bread slices. Set 4 slices, mayonnaise side down, on a work surface and top each with a beef patty and 1/4 cup grated cheddar. Top with remaining slices, mayonnaise side up. Heat skillet over medium and cook sandwiches in two batches until golden brown on both sides and cheese melts, 5 minutes per batch, flipping halfway through.
• To bowl with onion, add lettuce, oregano, and remaining 2 tablespoons oil. Season with salt and pepper and toss to coat. Serve salad alongside patty melts.