Ingredients with Measurements:
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 8 slices of rye bread
- 4 slices of Swiss cheese
- 1/4 cup butter
- 1 large onion, sliced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
Special equipment needed:
- Large skillet
- Spatula
- Griddle or panini press (optional)
Step-by-step instructions:
1. In a large bowl, mix together the ground beef, salt, black pepper, garlic powder, and onion powder until well combined.
2. Divide the mixture into 4 equal portions and shape each portion into a patty.
3. Heat a large skillet over medium-high heat and cook the patties for 3-4 minutes on each side, or until browned and cooked through.
4. Remove the patties from the skillet and set aside.
5. In the same skillet, melt 2 tablespoons of butter over medium heat.
6. Add the sliced onions and cook for 5-7 minutes, or until softened and lightly browned.
7. Add the Worcestershire sauce and Dijon mustard to the onions and stir to combine.
8. Remove the onions from the skillet and set aside.
9. Spread the remaining butter on one side of each slice of rye bread.
10. Place 4 slices of bread, butter side down, in the skillet.
11. Top each slice of bread with a slice of Swiss cheese, a cooked patty, and a spoonful of the onion mixture.
12. Top each patty with another slice of Swiss cheese and a slice of rye bread, butter side up.
13. Cook the sandwiches for 2-3 minutes on each side, or until the bread is toasted and the cheese is melted.
14. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 580
Fat: 39g
Carbohydrates: 27g
Protein: 29g
Sodium: 1020mg
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- White or wheat bread can be substituted for rye bread.
- Cheddar or American cheese can be substituted for Swiss cheese.
Variations:
- Add sliced mushrooms to the onion mixture for a mushroom patty melt.
- Use a panini press instead of a skillet for a crispy patty melt.
- Add a fried egg on top of the patty for a breakfast patty melt.
Tips and tricks:
- Don't overwork the ground beef when forming the patties to prevent tough burgers.
- Use a meat thermometer to ensure the patties are cooked to an internal temperature of 160°F.
- Toast the bread before assembling the sandwich for extra crunch.
Storage instructions:
Leftover patty melts can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the patty melts in a skillet over medium heat until heated through.
Presentation ideas:
Serve the patty melts on a platter with a side of fries or onion rings.
Garnishes:
Garnish the patty melts with a sprinkle of chopped parsley or green onions.
Pairings:
Pair the patty melts with a cold beer or a milkshake.
Suggested side dishes:
- French fries
- Sweet potato fries
- Onion rings
- Coleslaw
Troubleshooting advice:
- If the bread is burning before the cheese is melted, reduce the heat and cover the skillet with a lid to trap the heat and melt the cheese faster.
- If the patties are falling apart, add an egg and breadcrumbs to the ground beef mixture to bind it together.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw meat.
- Cook ground beef to an internal temperature of 160°F to prevent foodborne illness.
Food history:
The patty melt is a classic American sandwich that originated in the 1940s. It is a cross between a burger and a grilled cheese sandwich.
Flavor profiles:
The patty melt is savory, cheesy, and slightly sweet from the caramelized onions.
Serving suggestions:
Serve the patty melt with a side of fries and a cold drink for a classic diner-style meal.
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Taste: Savory, Tangy, Rich, Buttery, Caramelized