The Ultimate Patty Melt & Chips
MAKING THE CARMELIZED ONIONS
yellow onion, very thinly sliced
MAKING THE PATTIES
yellow onion, finely chopped
ground chuck (about 20% fat)
salt, kosher variety
freshly ground black pepper
grapeseed oil, for cooking
PUTTING IT ALL TOGETHER
aged sharp cheddar, thinly sliced
swiss cheese, thinly sliced
sweet butter, salted
1MAKING THE CARMELIZED ONIONS
2Gather your ingredients.
3Remove the outer skin from the onion and slice thinly.
4Chef’s Tip: If you have a mandolin, use it to slice the onions.
5Heat the oil in skillet over medium heat.
6Add the onions, and slowly cook, for 20 to 25 minutes.
7Chef’s Note: Good caramelized onions take time. Watch the pan, keep the onions active by stirring often, and add a bit of water now and then to prevent any burning.
8The onions are done when they are a nice deep golden brown color.
9Remove the onions from the skillet and reserve.
10Chef’s Tip: We’ll be using the skillet for cooking the burgers; so don’t clean it out. Leave what’s left of those nice onion juices right in the pan.
12Gather your ingredients.
13Mix all the ingredients together (except the grapeseed oil).
14Chef’s Tip: Make sure that the ingredients are thoroughly combined; however, don’t over mix… be gentile.
15Divide the mix into two equal portions.
16Using two pieces of parchment paper, roll out the patties until they are about 1/4-inch in thickness.
17Chef’s Tip: So that you’re getting some meat with every bite, try to make the patties the same size as the rye bread.
18Heat the grapeseed oil in the skillet over medium-high heat.
19When the oil begins to shimmer (but not smoke) add the patties.
20Cook them until they are slightly browned, but still pink in the center, about two minutes per side.
21Transfer the patties to a plate.
23Gather your ingredients.
24Chef’s Tip: The Right Rye: Seeded and thinly sliced with a dense crumb to help hold in all those wonderful gooey bits.
25Take the butter, melt in the microwave or a pan, and then brush on the four slices of rye (one side only).
26Place the skillet over medium-to-medium high heat, and then place the rye bread, butter side down, and allow them to get nice and toasty.
27Chef’s Note: You’ll probably have to do this in two batches, but that’s okay.
28Take the cheddar and Swiss, crumble them and mix together.
29Take half the cheese and spread evenly on two slices of the rye bread, on the butter-toasted side.
30Chef’s Note: The sides of the bread that we toasted go on the inside of the sandwich. This will give the patty melt a nice toasted taste: Inside and out.
31Take half the caramelized onions, and spread over the cheese.
32Take the two patties and place them on top.
33Add the reminder of the cheese.
34Add the remainder of the onions.
35Place the remaining rye slice on top with the butter-toasted side down (on the inside of the sandwich.)
36Brush the top of each patty melt with a teaspoon of the mayonnaise.
37Place the skillet over medium heat. Add the patty melts to the skillet, mayonnaise side down.
38Use a press to weigh down the patties.
39Chef’s Tip: For the press, you can use a standard press; however, if you don’t have one, you can use the bottom of a heavy pan, or even a brick wrapped in aluminum foil.
40Allow the patties to cook for about 3 minutes, and remove the press and add the remaining mayonnaise to the tops of the patty melts.
41Flip, press, and cook for another 3 minutes.
42Chef’s Note: The time of 3 minutes is based on the heat of the pan. The goal is to get the bread nice and golden brown (not burned), and all the cheese in the patty nice and gooey.
43Chef’s Tip: The heat of the pan is crucial. Too hot and it will burn the bread before the cheeses have a chance to get nice and gooey. Too low, and you won’t get that nice golden brown exterior.
44When ready remove from skillet, slice, and serve with some nice crips or chips. Enjoy.
45Chef’s Note: I like serving these with a side of warm marinara, as a dipping sauce. It really goes well with the cheeses, and the rye bread.
46Keep the faith, and keep cooking.