Classic Cheese and Onion Patty Melts on Rye

By tjberens

Prep time: 25 minutes
Grilling time: 8 to 10 minutes

Ingredients

• 3 tablespoons vegetable oil
• 2 large yellow onions, thinly sliced
• 1/2 teaspoon granulated sugar
• Kosher salt
• 1/4 cup (1/2 stick) unsalted butter, softened
• 12 slices artisan-style crusty rye bread, about 1/4-inch thick
• 2 pounds ground chuck (80% lean)
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon freshly ground black pepper
• 1-1/2 cups grated dill Havarti or Swiss cheese, about 4 ounces
• Dijon or spicy brown mustard, optional

Details

Servings 6

Preparation

Step 1

1. In a large skillet over medium heat, warm the oil. Add the onions, sprinkle with the sugar, cover, and cook until the onions are caramelized, 15 to 20 minutes, stirring occasionally. Season to taste with salt. Remove from the heat and keep warm. Meanwhile, butter the bread on each side and set aside.

2. In a large bowl gently mix the ground chuck with the Worcestershire sauce, 1 teaspoon of salt, and the pepper, incorporating the spices evenly. Gently shape into 6 patties of equal size and about 1/2 inch thick.

3. Grill the patties over direct high heat (450°F to 550°F) until cooked to medium doneness, 6 to 8 minutes, turning once. Transfer the patties to a work surface.

4. Grill the bread slices over direct medium heat (350°F to 450°F) until toasted on one side only, 1 to 2 minutes. Transfer the bread, toasted sides up, to a work surface.

5. Divide the caramelized onions evenly on 6 of the toasted bread slices and top each with a patty. Scatter the cheese over the patties, dividing equally. Place the remaining bread slices, toasted sides down, on top of the patties. Carefully place the patty melts back on the cooking grate and grill over direct medium heat until the bread is toasted on the first side, 1 to 2 minutes, and then turn carefully and toast on the other side. Serve the patty melts warm with mustard, if desired.