Tuesday, December 29, 2009

Patty Melts

One of my longtime favorite greasy-spoon indulgences is the patty melt. Grease from meat, cheese and butter combine with bread and onions in a wonderful sandwich. In essence, the patties are flattened hamburgers, so this recipe is no more difficult than making a Cheddar cheeseburger. But its sumptuousness extends beyond that of your everyday burger, especially since you leave off most of the vegetables.

Patty Melt

Patty Melt, recipe from Saveur Magazine
Yield: 6 servings

1.5 lbs ground beef
Kosher salt
Black pepper
5T canola oil
2 yellow onions, halved and thinly sliced
12 slices rye bread
12 slices Cheddar cheese
8T unsalted butter, softened

1. Season the beef with salt and pepper. Divide the meat into six 1/4-inch thick patties.

2. Heat 2T oil in a large skillet over medium-high heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened and browned, about 12 minutes. Set the onions aside and wipe out skillet. Working in batches, heat 1T oil in skillet over high heat and cook patties, flipping once, until well browned, about 4 minutes total. Transfer to plate.

3. Top each of 6 bread slices with some onions, one slice of cheese and a burger patty. Top each burger with another slice of cheese and a piece of bread (I omitted the second piece of cheese). Spread butter over the top and bottom of each sandwich.

4. Heat skillet over medium heat and cook sandwiches, flipping once, until golden brown and heated through, about 6 minutes.

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