the ultimate patty melt & chips

How To Make the ultimate patty melt & chips

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  Step 1
  MAKING THE CARMELIZED ONIONS
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  Step 2
  Gather your ingredients.
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  Step 3
  Remove the outer skin from the onion and slice thinly.
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  Step 4
  Chef’s Tip: If you have a mandolin, use it to slice the onions.
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  Step 5
  Heat the oil in skillet over medium heat.
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  Step 6
  Add the onions, and slowly cook, for 20 to 25 minutes.
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  Step 7
  Chef’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.
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  Step 8
  The onions are done when they are a nice deep golden brown color.
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  Step 9
  Remove the onions from the skillet and reserve.
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  Step 10
  Chef’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.
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  Step 11
  MAKING THE PATTIES
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  Step 12
  Gather your ingredients.
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  Step 13
  Mix all the ingredients together (except the grapeseed oil).
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  Step 14
  Chef’s Tip: Make sure that the ingredients are thoroughly combined; however, don’t over mix… be gentile.
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  Step 15
  Divide the mix into two equal portions.
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  Step 16
  Using two pieces of parchment paper, roll out the patties until they are about 1/4-inch in thickness.
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  Step 17
  Chef’s Tip: So that you’re getting some meat with every bite, try to make the patties the same size as the rye bread.
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  Step 18
  Heat the grapeseed oil in the skillet over medium-high heat.
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  Step 19
  When the oil begins to shimmer (but not smoke) add the patties.
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  Step 20
  Cook them until they are slightly browned, but still pink in the center, about two minutes per side.
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  Step 21
  Transfer the patties to a plate.
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  Step 22
  PUTTING IT TOGETHER
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  Step 23
  Gather your ingredients.
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  Step 24
  Chef’s Tip: The Right Rye: Seeded and thinly sliced with a dense crumb to help hold in all those wonderful gooey bits.
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  Step 25
  Take the butter, melt in the microwave or a pan, and then brush on the four slices of rye (one side only).
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  Step 26
  Place 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.
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  Step 27
  Chef’s Note: You’ll probably have to do this in two batches, but that’s okay.
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  Step 28
  Take the cheddar and Swiss, crumble them and mix together.
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  Step 29
  Take half the cheese and spread evenly on two slices of the rye bread, on the butter-toasted side.
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  Step 30
  Chef’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.
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  Step 31
  Take half the caramelized onions, and spread over the cheese.
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  Step 32
  Take the two patties and place them on top.
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  Step 33
  Add the reminder of the cheese.
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  Step 34
  Add the remainder of the onions.
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  Step 35
  Place the remaining rye slice on top with the butter-toasted side down (on the inside of the sandwich.)
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  Step 36
  Brush the top of each patty melt with a teaspoon of the mayonnaise.
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  Step 37
  Place the skillet over medium heat. Add the patty melts to the skillet, mayonnaise side down.
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  Step 38
  Use a press to weigh down the patties.
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  Step 39
  Chef’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.
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  Step 40
  Allow the patties to cook for about 3 minutes, and remove the press and add the remaining mayonnaise to the tops of the patty melts.
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  Step 41
  Flip, press, and cook for another 3 minutes.
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  Step 42
  Chef’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.
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  Step 43
  Chef’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.
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  Step 44
  When ready remove from skillet, slice, and serve with some nice crips or chips. Enjoy.
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  Step 45
  Chef’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.
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  Step 46
  Keep the faith, and keep cooking.
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