PERFECT PATTY MELTS

Patty dissolves are a definitive hot sandwich, with delicious crushed burgers layered with melty cheddar and caramelized onions, all flame broiled up in fresh sourdough bread ~ on the off chance that you haven’t had a patty liquefy since the 90s, you’re certainly due for a get together with this cafe style barbecued burger sandwich.

Heads up perusers ~ the patty liquefy is one pretty wonderful sandwich. Or then again is it a burger? Doesn’t actually matter what you call it, this exemplary mid century innovation is the bomb. It was imagined during the 1950s by the LA café network Tiny Naylor’s. Minuscule Naylor’s shut its entryways in 1984, yet the patty liquefy light has been carried on by burger joints, chain cafés, and coffeehouses everywhere on the country.

In case you’re actually confounded: patty liquefies are essentially a sleeker, barbecued adaptation of a burger, sandwiched between bread rather than a bun and flame broiled until fresh outwardly and all melty inside.

Patty softens are renowned on the grounds that they’re the ideal blend of so many of our #1 things. What makes them amazing is showering appreciation and love on every single fixing (don’t stress, there aren’t many.)

Ingredients

caramelized onions

• 2 yellow onions, peeled, halved and thinly sliced
• 1 Tbsp olive oil
• 1 tsp` sugar
• 1 tsp salt
• dry sherry for deglazing the pan (you can use water instead.)

patty melts

• 1 lb 80/20 ground beef (you can use up to 1.25 lb)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp deydrated minced onion (optional but delicious)
• 4 Tbsp butter, at room temperature
• 4 Tbsp mayonnaise
• 8 slices of sourdough, rye, or white bread
• 8 thin slices cheese Swiss cheese (use extra to taste or to fit your bread)

Instructions

1. First start the onions. Add the onions, olive oil, salt and sugar to a heavy pot or skillet and cook on medium heat, stirring often. They will first lose their moisture, and then slowly start to turn a golden. If they start to brown right away, you’ve got your heat too high. Use a splash of dry sherry to deglaze the pan and scrape up any browning that has accumulated on the pan. Set aside.caramelized onions in a pot
2. While the onions are cooking, mix the ground beef with the salt, pepper, onion and garlic powders, and dried onion, if using. Mix with your fingers until everything is well combined, but don’t wover work the meat or it can get tough.Spices and ground beef for patty melt burgers
3. Divide the meat mixture into four equal parts.
4. Roll the meat into a rough ball shape, then flatten into thin smashed burgers a little bigger than the size of your bread slices. Don’t worry about being perfect here, just approximate. Note: you want the patties to be a little larger than your bread because they will shrink as they cook.Flat beef patties for patty melts
5. Mash together the softened butter and mayo until smooth (it’s ok if it’s a little lumpy.)mashed butter and mayo
6. Spread the mixture on one side of each piece of bread.spreading a butter/mayo mixture on bread
7. Heat a skillet on medium high and add a pat of butter. Fry the burgers, working in batches if necessary, until they’re browned and just done through. These will not take long to cook. Note: I like to flatten the patties as they cook with my spatula to make sure they don’t puff up.
8. Place 1 slice of cheese on the unbuttered side of four slices of bread.cheese on bread for patty melt
9. Place the cooked burger on top of the cheese.burger patty on top of cheese
10. Add a layer of caramelized onions to the burger and spread them out across the whole sandwich.caramelized onions on top of burger patty
11. Top that with another slice of cheese.topping patty melt with 2 more slices of Swiss cheese
12. Add your top slices of bread, butter side up.Finished patty melt sandwich prepped and ready to grill
13. Heat a dry skillet over medium heat until hot but not super hot. Grill the patty melts until golden on the outside and melty inside, flipping once. The aim is to give the cheese enough time to melt while the bread is toasting. Note: I will sometimes cover the skillet after flipping to contain the heat.grilling a patty melt sandwich
14. Slice in half and serve asap.

notes and variations

• to cut calories in patty melts
• use lean ground beef
• use thin sliced bread
• spread the outside of the bread with a thin layer of mayo instead of the thick layer of mayo and butter
• use low fat cheese

Nutrition

Calories: 706kcal | Carbohydrates: 33g | Protein: 26g | Fat: 50g | Saturated Fat: 18g | Trans Fat: 2g | Cholesterol: 116mg | Sodium: 1720mg | Potassium: 472mg | Fiber: 3g | Sugar: 6g | Vitamin A: 362IU | Vitamin C: 2mg | Calcium: 113mg | Iron: 4mg