Beef Patty Melt Sandwich

• portions: 2
• temps actif: 20 mins
• temps total: 20 mins

Ingrédients

• 4 Slices of Rye or Sourdough Bread, just make sure it roughly fits the size and shape of the burger patties

• 2 Large Onions, Sliced

• 10 oz Ground Beef (80/20 If you can find it), dived into two, 5 oz patties

• 8 Slices of Swiss, American, or Cheddar

• A couple tablespoons of butter at room temp

Instructions

1. 1Slice the onions thinly and in a pan, add a knob of butter and the onions and cook the onions on high for 1-2 minutes to get them going, and then drop the heat to low and cook for 30-40 minutes until soft, jammy and caramelized.

2. 2At the same time, have a cast iron pan preheating on low and let it come up to temp. By the time the onions are done, the cast iron should be ready to cook the burger, just bump up the heat and be ready to manage the heat as needed. Season the burger patty and smash it into the pan with a spatula until it’s not too thick, but not too thin. You want to pay mind to proportions so the burger plays well with the amount of bread and cheese and onions compared to the amount of beef. You also want it thin enough to cook in 5-6 minutes. Also make sure you’ve pressed it thin enough to fit the size of the bread you are using, knowing that the patty will shrink slightly as it cooks.

3. 3Cook for 3 minutes on high heat and then flip and cook for another 3 minutes or until the meat bounces back firmly when pressed. Get the patty out of the pan and let it chill while you let the pan cool down. It will be too hot to cook the melt at this point. Turn the heat off, while the pan clean, and then after a few minutes, turn the heat back on to medium heat, smear a thin layer of softened butter on one side of each piece of rye and place them in the pan opened like a book, then add two slices of Swiss to each side, followed by the patty and the onions. Cook open face until the cheese starts to melt, then close the sandwich up and continue cooking. Flip the melt every 30 seconds or so until the cheese is properly melted and the bread is perfectly browned. Then get it out of the pan, lets it rest for 1 minute, and then slice it open.