Recipe Background
When there's no place for a complicated, time-consuming dinner on your calendar, pencil in these Weeknight Patty Melts to do the job instead! You'll be so infatuated with these toasty sandwiches that hug the juicy, cheesy, beefy patties that you won't even miss whatever chaotic dish you thought you needed to make. Topped with some golden, flavorful, caramelized onions to really make them special, you'll always want Weeknight Patty Melts on the menu!
When there's no place for a complicated, time-consuming dinner on your calendar, pencil in these Weeknight Patty Melts to do the job instead! You'll be so infatuated with these toasty sandwiches that hug the juicy, cheesy, beefy patties that you won't even miss whatever chaotic dish you thought you needed to make. Topped with some golden, flavorful, caramelized onions to really make them special, you'll always want Weeknight Patty Melts on the menu!
Ingredients
For the caramelized onions:
- 1 tablespoon butter
- 1 large yellow onion thinly sliced
- 1/8 teaspoon salt
For the patty melts:
- 1 pound ground beef
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons butter softened
- 8 slices sandwich bread of your choice
- 8 slices Swiss cheese
Directions
- In a large skillet over medium heat, add 1 tablespoon of the butter.
- Add the onions and 1/8 teaspoon of the salt to the melted butter and cook, stirring occasionally, until they are very soft and browned, about 25 minutes. If they start to brown too quickly, reduce the heat to medium-low.
- While the onions are cooking, in a large bowl, add the ground beef, the remaining salt, the pepper, the Worcestershire sauce, the garlic powder, and the onion powder and use your hands to thoroughly combine.
- Shape the beef mixture into 4 even patties.
- Transfer the caramelized onions to a plate and carefully wipe the skillet clean.
- In the cleaned skillet over medium-high heat, add the patties and cook until they reach an internal temperature of 140 degrees F for medium doneness, about 3-4 minutes per side.
- Transfer the patties to a plate and let them rest until they reach an internal temperature of 145 degrees F for medium doneness. Cover to keep warm.
- Wipe the skillet clean, then place it over medium-low heat.
- Use the remaining butter to evenly butter 1 side of each of the bread slices.
- Add 4 of the bread slices, butter-side down, to the heated skillet and top each with 1 slice of the cheese, 1 of the beef patties, and an even portion of the caramelized onions.
- Top each with 1 slice of the cheese and 1 of the remaining bread slices, butter-side up.
- Cook the sandwiches until the bottoms are golden-brown and the cheese begins to melt, about 3-4 minutes.
- Use a spatula to press down on the top of the sandwiches, then carefully flip them over. Cook until the reverse sides are golden-brown and crispy, about 3-4 minutes.
- Transfer the sandwiches from the skillet and use a sharp knife to cut them half.
- Serve.
×