Nearly everyone grills hamburgers over the summer – but why not mix things up a bit and make patty melts instead? This recipe is a nice change from boring hamburgers yet it's still a breeze to make and clean up.
Patty Melts
1 ½ lbs. ground beef (80% lean is preferred)
1 T. bottled steak sauce
1 t. Worcestershire sauce
1 T. Montreal steak seasoning
8 slices sturdy bread (rye, multi-grain, or whole wheat)
8 slices cheese of your choice (Swiss, cheddar, American)
Caramelized onions (you may want to use this recipe for balsamic caramelized onions, peppers, and mushrooms)
3 T. softened butter
3 T. mayonnaise
Combine all ingredients and mix with your hands. Form into thin, bread-shaped patties. Grill over medium heat about 3 – 4 minutes per side (for medium). Remove from grill.
To assemble patty melts, place a slice of cheese on one slice bread. Top with burger patty and about a quarter cup of caramelized onions. Add one more slice cheese and top with slice of bread. Repeat with remaining ingredients.
Note: I don't think any condiments are necessary but you may want to spread a bit of Dijon mustard on the inside of the sandwich for extra flavor.
Mix together butter and mayonnaise. Brush on one side of each sandwich. Place assembled sandwiches on a Panini press or griddle heated to medium, buttered side down. Brush tops of sandwiches with remaining butter mixture. Cook until golden and crispy on both sides, flipping once (about 1 - 2 minutes).
Serves 4
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