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Jan 27, 2012

Classic Patty Melts on RyeRecipe from Weber's Way to Grill™ by Jamie Purviance

Rating: 5 stars

5 Reviews

Grocery List

Fresh Produce

  • 2 yellow onions

Meat / Poultry / Seafood

  • 2 lb ground chuck (80% lean)

Oil and Spices

  • 0.5 tsp freshly ground black pepper
  • 1.5 tsp kosher salt
  • 3 tbsp vegetable oil

Condiments

  • Dijon mustard or spicy brown mustard (optional)
  • 2 tbsp Worcestershire sauce

Dairy

  • 4 oz Havarti cheese or Swiss cheese
  • 0.25 cup unsalted butter

Other

  • 1 loaf crusty rye bread
  • 0.5 tsp granulated sugar

Ingredients


  • 3 tablespoons vegetable oil
  • 2 large yellow onions, halved and thinly sliced
  • ½ teaspoon granulated sugar
  • Kosher salt
  • ¼ cup (½ stick) unsalted butter, softened
  • 12 slices crusty rye bread, each about ⅓ inch thick
  • 2 pounds ground chuck (80% lean)
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon freshly ground black pepper
  • 1½ cups (about 4 ounces) grated Havarti or Swiss cheese
  • Dijon or spicy brown mustard (optional)

Instructions

  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 tender and golden brown, 15 to 20 minutes, stirring occasionally. Season to taste with salt. Remove from the heat.

  2. Butter the bread on each side and set aside.

  3. Prepare the grill for direct cooking over high heat (450° to 550°F). 

  4. 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 thickness, about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty.

  5. Brush the cooking grates clean. Grill the patties over direct high heat, with the lid closed as much as possible, until cooked to medium, 8 to 10 minutes, turning once. Transfer the patties to a work surface.

  6. Lower the temperature of the grill to medium heat. Grill the bread slices over direct medium heat until toasted on one side only, about 1 minute. Transfer the bread, toasted sides up, to a work surface.

  7. Evenly divide the caramelized onions on 6 of the toasted bread slices and top each with a patty. Scatter the cheese over the patties. Place the remaining bread slices, toasted sides down, on top of the patties. Using a wide spatula, carefully place the patty melts back onto the cooking grate and grill over direct medium heat until the bread on the bottom is toasted, about 1 minute, and then carefully turn the sandwiches and toast the other side. Serve the patty melts warm with mustard, if desired.

5 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

John P

Great taste but...

Great taste but more work than I expected

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

William J

K.I.S.S.

Would prefer to see more simple, practical recipes on this blog for the basic charcoal grill over the fancy schmancy recipes. Just one grill guy's opinion, of course.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Cliff B

These are delicious!

I've been doing these Patty Melts for a few years now. They are one of the most delicious burgers I've ever had. Anything worthwhile is going to cost you a little time and effort. These, if properly done, are well worth it.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Alan H

Best Patty Melt Ever!

The very first recipe listed in 'Webers Way To Grill' cookbook. I've been meaning to make these all summer long and finally got the chance tonight. Contrary to the reviews above by self-proclaimed "advanced" grillers, this recipe was not difficult or complicated at all and required no exotic or hard to find ingredients. In fact, this recipe should have been a cakewalk for an advanced griller. This is a great recipe for a novice griller.
These Patty Melts came out absolutely delicious, tasted and looked even better than in a restaurant or gourmet burger joint. My wife is a big Patty Melt aficionado and gave this a five star rating but I can't take all the credit (Thanks Jamie!). I'll work this recipe into our regular rotation on burger nights. Once again Weber comes through with another awesome recipe and my family is better off for it!

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

M M

Worth a try

Gives you a change of pace from the normal cheeseburger. I added sauteed mushrooms and some cheddar to this recipe on the last couple of ones amd that made it even better

Type of Griller

Intermediate

Would you recommend this recipe? YES

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