Caramelized Onions Ingredients:
- 2 yellow onions, peeled, halved and thinly sliced
- 1 Tbsp. olive oil
- 1 tsp. sugar
- 1 tsp. salt
- For deglazing dry sherry or water
Patty Melt Ingredients:
- 1 lb. 80/20 ground beef
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. dehydrated minced onion
- 4 Tbsp. butter, at room temperature
- 4 Tbsp. mayonnaise
- 8 slices of sourdough, rye, or white bread
- 8 thin slices cheese Swiss cheese, more if preferred
Directions:
- Add onions, olive oil, salt and sugar to a heavy pot or skillet and cook on medium heat, stirring often. If they start to brown right away, you’ve got your heat too high. Use a splash of dry sherry to deglaze the pan and scrape up any browning that has accumulated on the pan. Set aside.
- While the onions are cooking, mix the ground beef with the salt, pepper, onion and garlic powders and minced onion. Mix with your fingers until everything is well combined. Divide the meat mixture into four equal parts.
- Roll the meat into a rough ball shape and then flatten into thin smashed burgers a little bigger than the size of bread slices.
- Mix together the softened butter and mayonnaise until smooth. Spread the mixture on one side of each piece of bread. Heat a skillet on medium-high heat and add a pat of butter. Fry the burgers, working in batches if necessary, until they’re browned and just done through. These will not take long to cook. Place on plate and cover to keep warm.
- Put four slices of buttered bread into a clean large pan, butter side down. Place one slice of cheese on each of the four slices of bread. Place a cooked burger on top of the cheese. Add a layer of caramelized onions to the burger and spread them out across the whole sandwich. Top that with another slice of cheese. Add your top slices of bread, butter side up.
- Grill until golden on the outside and melted on the inside, flipping once. Give the cheese enough time to melt while the bread is toasting. Serve immediately.
