Stacked patty melts
We love food on the grill but it was a “no go” the other night due to pouring rain ~ who wants to stand out in the rain with an umbrella and grill? Guess I could’ve gone out and held the umbrella over Bill but, that didn’t enter my mind then. ;) So, the perfect solution was patty melts for dinner.
A patty melt is simply a ground beef patty, topped with cheese and caramelized grilled onions, served on rye toast.
First of all, I caramelized the onions, then toasted the bread on the griddle, cooked the burgers, topped them with cheese, then assembled the sandwiches and finished with grilling them. I made the burgers in an oval shape a little larger than our favorite rye bread. If you prefer Swiss cheese, use that. And there you have a great sandwich.
Patty melts are quintessential diner food! And then are tuna melts… Have you ever enjoyed them?
5 tablespoons butter
2 large Vidalia onions, sliced thinly
8 slices rye bread
1½ pounds chuck ground beef
8 slices American cheese
Salt and pepper, to taste
Melt 2 tablespoons of butter on griddle or in skillet.
Add onions and cook, stirring occasionally until caramelized, about 20 minutes.
Remove onions, set aside.
Lay bread slices flat on a plate or waxed paper.
Butter each slice of bread on the top side, dividing 1 tablespoon of butter.
Flip bread and butter other side with 1 tablespoon of butter, divided.
Toast bread on both sides on the griddle until bread is a light golden color, about 1 minute per side.
Set bread aside.
Divide beef into 4 patties and season with salt and pepper.
Cook until beef is medium-rare, about 3 minutes per side.
Remove patties from griddle.
Lay 4 slices of toasted bread on griddle.
Top each with ¼ of onion mixture, one beef patty, one slice of cheese and another slice of toasted bread.
Melt remaining tablespoon of butter on griddle.
Grill sandwiches on both sides, for a short time until the cheese is melted and toast is a golden brown.