Classic Patty Melts: With Caramelized Onions And Cheddar
- 15m Prep Time
- 40m Cook Time
- 55m Ready In
A classic patty melt with caramelized onions and cheddar cheese on sourdough or pumpernickel bread. The patty is rectangular to fit the bread, and mayonnaise is used on the outside for a perfect golden crust.
Ingredients
- 3 tbsp unsalted butter
- 2 medium sweet or yellow onions thinly sliced
- Kosher salt and freshly ground black pepper
- 1 lb lean ground beef
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme chopped
- 3 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 1/2 tsp smoked paprika
- 8 sourdough or pumpernickel bread
- 8 aged cheddar cheese
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 54.6 mg
- Iron: 2.48 mg
- Magnesium: 56 mg
- Phosphorus: 173 mg
- Potassium: 323 mg
- Zinc: 1.57 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 tbsp unsalted butter
- Kosher salt and freshly ground black pepper
- 1 lb lean ground beef
- 1 tsp Worcestershire sauce
- 3 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 1/2 tsp smoked paprika
- 8 sourdough or pumpernickel bread
- 8 aged cheddar cheese
Prepare
- 2 medium sweet or yellow onions, thinly sliced
- Chop 1 tsp fresh thyme
Let's Cook
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Step 1.
Melt 3 tablespoons unsalted butter in a 10-inch skillet over medium-low heat. Add the thinly sliced onions and cook, stirring occasionally, until deep golden brown, about 30 minutes. Season with salt and pepper to taste, then remove the onions from the skillet. Wipe the skillet clean.
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Step 2.
While the onions cook, in a large bowl, mix together 1 pound lean ground beef, 1 teaspoon Worcestershire sauce, and 1 teaspoon chopped fresh thyme (or ¼ teaspoon dried). Season with salt and pepper to taste. Divide the mixture into 4 portions and shape each into a ½-inch-thick square patty.
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Step 3.
Cook the patties in the same skillet over medium heat until browned and cooked through, about 3 minutes per side. Remove the patties from the skillet and wipe the skillet clean.
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Step 4.
In a small bowl, mix together 3 tablespoons mayonnaise, 2 tablespoons Dijon mustard, and ½ teaspoon smoked paprika. Spread your desired amount of this sauce on one side of each of the 8 slices of sourdough or pumpernickel bread. On 4 of the bread slices (sauce side up), layer 1 slice of aged cheddar cheese, a hamburger patty, some caramelized onions, and another slice of cheese. Top with the remaining bread slices, sauce side down.
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Step 5.
Spread a thin layer of mayonnaise on the outside of each bread slice (the top and bottom). Place two sandwiches in the skillet over low heat and cook until the bread is golden and the cheese is melted, 2 to 3 minutes per side. Repeat with the remaining two sandwiches. Serve immediately.