Red Meat Allergy Friendly Classic Patty Melt
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Learn more →Ingredients
4 servings
For the caramelized onions
- 2 tbsp unsalted butter
- 2 large yellow onions, halved and thinly sliced
- ½ tsp salt
For the patties
- 1 lb ground beef (80/20)
Chef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
For assembly
- 8 slices swiss cheese
- 8 slices rye bread
- 3 tbsp unsalted butter, softened
Instructions
- 1
Melt 2 tbsp butter in a large skillet over medium-low heat. Add the sliced onions and 1/2 tsp salt, stirring to coat. Cook, stirring every 5 minutes, for 35–40 minutes until the onions are deep golden brown, jammy, and reduced to about one-quarter of their original volume. If the onions begin to stick or darken too quickly, add a splash of water and scrape up any browned bits. Transfer to a bowl and set aside.
- 2
Divide the ground beef into 4 equal portions (about 4 oz each). Gently press each portion into a thin oval patty roughly the same shape as the bread slices — about 1/4 inch thick. Season both sides of each patty with the garlic powder, onion powder, black pepper, and remaining 1/2 tsp salt.
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