The patty melt is the perfect union of a burger and a grilled cheese sandwich: two smash patties, melting cheese and sweet caramelised onion between crispy slices of bread.
Ingredients
- 800 g minced beef (20% fat)
- 8 slices of rye bread or white toast bread
- 8 slices of Emmental or processed cheese
- 2 large onions, thinly sliced
- butter for frying
- salt and black pepper
Method
- Preheat the griddle to medium heat (180–200 °C).
- Caramelise the onions in butter over low heat, turning occasionally, until soft and golden brown. Set aside.
- Divide the mince into 8 balls.
- Butter one side of the bread slices.
- Cook the balls: 10–15 s, season, smash into thin patties and cook a crispy crust. Flip and add the cheese.
- Place 4 slices of bread on the surface, butter side down. Assemble: cheese patty, plenty of onion, a second cheese patty, and a slice of bread on top, butter side up.
- Cook until golden brown, flip carefully and cook the other side until crispy.
- Cut in half and serve hot.
Tip: Start the onions first – low and slow creates a sweetness that can't be rushed.