Patty Melts

Just love the tangy taste of these patty melts.

Print Recipe

Prep Time 25

Cook Time 20

Total Time 45

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 3638.3 kcal

Equipment

1 Large Grill Pan Essential for cooking both onions, patties, and toasting the sandwiches.
1 Instant-Read Thermometer For accurately checking the internal temperature of the beef patties.
1 Heavy Skillet or Cast Iron Press Used to press the sandwiches, ensuring even toasting and cheese melt.
1 Spatula or Tongs For flipping onions, beef patties, and the assembled sandwiches.
2 Plates For holding cooked ingredients and assembling the sandwiches.

Ingredients

Main

8 medium slices sweet onion such as Vidalia®
1 tablespoon balsamic vinegar
1 pound extra-lean ground beef
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 serving cooking spray
8 1 ounce slices rye bread
3 tablespoons Dijon-mayonnaise blend such as Hellman's® Dijonnaise™
1 cup shredded reduced-fat Jarlsberg cheese

Instructions

Arrange onion slices on a plate and drizzle vinegar over top. Divide beef into 4 equal portions, shaping each into a 1/2-inch thick patty. Season patties with salt and pepper.
Heat a large grill pan over medium heat. Coat the pan with cooking spray and add onion. Cover and cook for 6 minutes, flipping halfway. Remove from pan, cover, and keep warm.
Heat the grill pan over medium-high heat. Coat with more cooking spray and add patties. Cook until no longer pink in the centers, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove patties to a plate, drain and discard any grease, and wipe the pan clean with a paper towel.
Spread Dijon-mayonnaise blend evenly over all bread slices. Layer 4 of the slices with 2 tablespoons Jarlsberg cheese, 1 beef patty, 2 onion slices, and 2 tablespoons Jarlsberg. Place remaining bread slices mustard-side down on top of the sandwiches.
Heat the grill pan over medium heat and coat with cooking spray. Add sandwiches to the pan and place a cast iron or other heavy skillet on top, pressing gently to flatten sandwiches. Cook until bread is toasted, about 3 minutes per side, leaving the skillet on top as they cook.

Notes

For optimal onion flavor and texture, consider a slower, longer caramelization process for the onions before adding balsamic vinegar, enhancing their natural sweetness and depth. When cooking extra-lean ground beef, be mindful not to overcook the patties to prevent them from drying out; the specified 160°F (71°C) is a safe internal temperature. The use of a heavy skillet to press the sandwiches is crucial for achieving a beautifully crisp rye crust and ensuring the cheese melts thoroughly and binds all layers. For an even richer result, consider brushing the exterior of the rye bread with melted butter or a butter-oil blend before toasting.