I was inspired by a recent article Serious Eats wrote called: How to Make The Ultimate Patty Melt. My favorite burger is a patty melt. Always has been, always will be. Forget about lettuce, tomatoes, fancy mustard’s, aioli’s and chipotle ketchup’s. For a perfect burger all you need is quality bread, meat, cheese and onions.
I was drooling as I read the article but I didn’t feel like stinking up the house by frying so I decided to challenge Mike to make the darn things on the grill. He happily accepted.
We headed out to the market to pick up the ingredients:
- Jewish Rye bread (I never new there were so many choices)
- Aged Swiss
- Kraft American cheese
- Large Sweet onion
- 1 lb 80/20 ground beef (made 3 patties)
When we returned we fired up the grill.
Mike made the patties kinda in the shape of the bread and added salt & pepper. I sliced up the onions and buttered one side of each piece of bread. Then we moved outdoors. Mike began to grill the meat and I started the onions on the grill’s burner (following the Serious Eats directions works well). When the meat was coming close to medium we placed some cheese on top and put the bread on the grill butter side down. Then we topped the bread with more cheese and the caramelized onions. Once everything was melty we sandwiched it all together and chowed down.
I don’t think I’ll ever make a Patty Melt on the stove again. This came out fantastic and not all greasy like it usually is. The meat was tender, the cheese gooey and the onions sweet. Perfection!