Patty Melts

(from wetherstorms’s recipe box)

Serves 4
To make sure the melts hold together, use rye bread that’s sliced about 1/2 inch thick.

WHY THIS RECIPE WORKS:
Because Patty Melts are traditionally cooked twice—browned once in butter and a second time while the sandwich is griddled—many recipes produce something resembling dried-out hockey pucks. To solve the problem, we incorporated a panade (a paste of bread and milk) into the meat. To bump up the flavor of our burgers, we used rye bread and onion powder in the panade. Covering the cooking onions with the patties trapped some of the steam and helped the onions to soften quicker. This also allowed the flavors of the meat to seep into the onions and vice versa.

Source: Cook's Country April​/May 2011 (from RecipeThing user Bethany)

Ingredients

  • 10 slices hearty rye bread
  • 2 tablespoons whole milk
  • 3/4 teaspoon onion powder
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 1/2 pounds 85 percent lean ground beef
  • 3 tablespoons unsalted butter
  • 2 onions, halved and sliced thin
  • 2 cups shredded Swiss cheese

Directions

  1. Adjust oven rack to middle position and heat oven to 200 degrees. Tear 2 pieces of bread into ½-inch pieces. Using potato masher, mash torn bread, milk, onion powder, ¾ teaspoon salt, and pepper in large bowl until smooth. Add beef and gently knead until well combined. Divide meat into 4 equal portions. Following photo 2, shape each portion into 6 by 4-inch oval.

  2. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Cook 2 patties until well browned on first side, about 5 minutes. Transfer to large plate, browned-side up, and repeat with remaining patties.

  3. Pour off all but 1 teaspoon fat from pan. Add onions and ½ teaspoon salt and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Arrange patties, browned-side up, on top of onions, pouring any accumulated juices into pan. Reduce heat to medium and cook, shaking pan occasionally, until onions are tender and burgers are cooked through, about 5 minutes.

  4. Divide 1 cup cheese among 4 slices bread. Top with patties, onions, remaining cheese, and remaining bread. Wipe out skillet with paper towels. Melt 1 tablespoon butter in now-empty skillet over medium heat. Cook 2 sandwiches until golden brown and cheese is melted, 3 to 4 minutes per side. Transfer to rimmed baking sheet and keep warm in oven. Repeat with remaining butter and remaining sandwiches. Serve.

  5. PATTY MELTS AT HOME – 1. USE RYE IN BURGERS The burgers are twice cooked, so use a panade to keep them moist. To boost the flavor, use rye bread in the panade. 2. SHAPE INTO OVALS Form the patties into ovals that mirror the shape of the rye slices to avoid those disappointing bites of sandwich without any meat. 3. COOK OVER ONIONS Brown one side of the patties. Cook the second side over the sizzling onions to maximize flavor exchange.

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