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Big Flavors from your Small Appliances

Patty Melts
Appliance: Contact Grill - 4 servings and larger.
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This Classic recipe is part of the Grilled Cheese Collection
For the Onions:
   1 small onion, sliced
   1 teaspoon oil
   1/4 teaspoon salt

For the Patties:
   1 1/2 pound ground beef (80/20 recommended)
   1/4 cup mayonnaise
   1 tablespoon Worcestershire sauce
   Salt and pepper, to taste
For the Sandwiches:
   8 slices rye bread
   8 slices Swiss cheese
   4 tablespoons thousand island dressing (to taste)

For the Onions:
Preheat your contact grill according to manufacturer's instructions for vegetables or to medium to medium-high, depending on your model. Use grill plates, if applicable.

In a large bowl, toss together onion slices and oil. Sprinkle with salt. Grill onions 4-5 minutes, until softened and beginning to brown. Wrap hot onions tightly in foil and set aside.

For the Patties:
Adjust your contact grill heat to manufacturer's instructions for hamburgers or to medium-high to high, depending on your model.

In a large bowl, fold together the ground beef, mayonnaise, Worcestershire sauce, salt and pepper gently with your hands, just until evenly combined. Do not overwork. Overworked burgers will be mealy. Shape beef into four patties, the same shape but slightly larger than the bread slices and 1/2 inch thick. Grill burgers 6-7 minutes. Remove to a rack or plate and tent patties with foil.

For the Sandwiches:
Wipe grill clean. Adjust the heat to manufacturer's recommendation for sandwiches, or medium high to high heat, if applicable.

Spread mayonnaise over one side of each slice of bread. Layer dry side of bottom slices with one piece of cheese, one beef patty, one-quarter of the onions and the second piece of cheese. Spread dressing, to taste, over dry side of remaining bread slice and place on top of the cheese and meat layers, mayonnaise side up.

Grill 3-5 minutes, until cheese is melted and bread is golden brown. Transfer to wire rack and allow to cool slightly before serving.

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