Ingredients
Approximately forty-five minutes
- One tablespoon of olive oil is required.
- 2 cups of finely sliced onion from 1 big onion
- Six tablespoons of unsalted butter, divided Garlic powder and kosher salt
ketchup, 2 tablespoons - 1 and a half pounds of lean ground beef
- 2:1 Worcestershire sauce
- 8 rye bread slices
- Onion powder, 1/2 teaspoon
- Roughly eight ounces of Swiss cheese, sliced
Preparation
- Olive oil should be heated in a big pan over medium-low heat. Twenty to twenty-five minutes after adding the sliced onions, caramelize them by cooking them, turning regularly, until they are very brown.
- Add little salt and pepper to taste.
- A cast-iron skillet should be heated over medium-high heat while you wait. In a heated pan, melt 2 tablespoons of butter.
- In a big basin, carefully blend the ground beef, ketchup, Worcestershire sauce, 1/2 teaspoon of onion powder, 1 teaspoon of salt, and a pinch of pepper. Make four equal patties out of the meat mixture; roll each one out into a circle that’s little wider than the bread slices.
- Brown the patties well by cooking them in the heated pan for four or five minutes on each side. Eliminate from the skillet and place aside.
- Let the patty melts come together: Remove any excess grease from the pan and melt 2 tablespoons of the remaining butter in a medium saucepan.
- Place four pieces of rye bread in the pan, butter sides down. Burger patties, Swiss cheese, half the caramelized onions, and a second piece of cheese should be placed atop each bun. Sandwich the melts together with the other four pieces of buttered bread, butter side up. Ines Kohl.info’s recipe
- Two to four minutes each side, using a spatula to gently push down on the cheese occasionally, or until golden brown and melted, is the recommended cooking time for each patty melt.
- After the patties have melted, place them on a cutting board and cut them diagonally. Have fun!