Grilled Cheesy Patty Melt Sandwich Recipe

Since I was a little kid I loved eating Smash Burgers every time I visited the US. I also enjoy eating sandwiches since they are much easier and quicker to make, so I wanted to collide my love for the crispy smash burger patty and the sandwich so I made this for all of you to enjoy as much as I do. I decided to substitute the traditional cold cut of meat that you regularly see in sandwiches for the people who find them disgusting to enjoy this crispy, and delicious sandwich.

This sandwich includes ground Chuck beef, Swiss cheese, and caramelized onions, between slices of brioche bread in a hot pan. While some people might think that this meal is just a burger, the big difference between a patty melt and a cheeseburger is the way they are cooked, and the bread that is used. The key to a good patty melt is the amount of melted cheese, as well as how the bread and patty get crisped in the hot pan. I created this recipe to improve upon the classy patty melt and add a special sauce with guacamole on the side.

The end result will make you want to lick your fingers and want to make another one. Enjoy!

Ingredients:

-Two 1 Inch Thick Brioche Bread Slices.

-200 grams of Ground Chuck Beef.

-½ cup of mayonnaise.

-1 tablespoon of ketchup.

-1 tablespoon of mustard.

-4 slices of a dill pickle, finely chopped.

-¼ teaspoon of garlic powder.

-¼ teaspoon of paprika.

-1 pinch of cayenne pepper.

-2 Slices of Swiss Cheese.

-1 Stick of Butter.

-Salt.

-1 Onion.

-Vegetable oil.

-1 Avocado.

Tools:

-Measuring Cups.

-Fork.

-Knife.

-Spoon.

-2 Spatulas.

-Meat Grinder.

-Saucepan.

-Cast Iron Skillet.

Guacamole:

-Slice half an avocado into small cubes and place into a bowl.

-Mash the cubes with a fork until you achieve your desired consistency.

-Add 10 drops of lemon juice to the guacamole.

-Add a pinch of salt and mix it all together.

Special Sauce:

-½ cup of mayonnaise.

-1 tablespoon of ketchup.

-1 tablespoon of mustard.

-4 slices of a dill pickle, finely chopped.

-¼ teaspoon of garlic powder.

-¼ teaspoon of paprika.

-1 pinch of cayenne pepper.

-Mix all ingredients in a bowl and store in the refrigerator.

-Cut the white onion vertically and place it on a cutting board so that the root-half is facing sideways. Remove the root, then thinly slice one of the half onions lengthwise starting at one side and working all the way to the other.

-It might look like a lot of onions but it will decrease dramatically in size when it starts cooking.

-Heat 1 Tbsp. of butter in a big saucepan over medium heat until it melts and bubbles.

-Add handfuls of onions to the saucepan. Stir until the onions start becoming translucent, around the 2-minute mark. Slowly keep adding more onions and stirring until all the onions are in the pan.

-Add a pinch of salt.

-Decrease the heat to medium-low and continue to cook the onions stirring every few minutes until blonde. If you feel that the onions are unevenly cooked, lower the heat a little bit.

-Keep stirring the onions on the regular until the onions are golden brown.

-Because most of the water in the onion has evaporated, stir and splash water to the pan so that the onions don't burn.

-Finally, when you start seeing the brown onions have dark edges, shut down the heat and let the onions cool in the saucepan. Transfer to an airtight container and let it cool down. You can store it in the refrigerator for about a week.

(If you bought ground beef, skip to step 6)

1. Set the grinder into a low setting.

2. Put a big bowl below the notch.

3. Cut the beef into cubes and place them in the hopper.

4. Slowly apply pressure to the meat pusher inside the hopper so that ground beef starts to exit and land on the bowl.

5. Repeat twice so that the beef looks like a mix between a small string and a pebble.

6. Refrigerate the ground beef for 30 minutes.

7. After 30 minutes, grab a handful of beef and shape it into the size of a billiard ball or weigh around 150 grams.

8. Refrigerate the balls for 15 minutes.

-Heat the skillet over medium-high heat for about about 2 minutes, then brush vegetable oil over it.

-Remove the Patty balls from the fridge and place them on the skillet.

-Smash them flat with a spatula and then liberally season one side of the patty with salt.

-Cook until the outer edges are brown, which is about 2 minutes.

-Flip the pattie, season it with salt, and place two slices of swizz cheese. In between the two slices make sure to add some caramelized onions. (If you are using bread, go to the next section called “Toasting the Bread”.)

-Cook until the cheese melts, and the burgers are medium-rare.

-After flipping the burger patty and adding the cheese, put two slices of bread on the same skillet next to the burger.

-When the cheese of the burger melts, flip both slices of bread and then place the patty on top of a slice.

-Wait for that side to toast and then close the remaining bread on top of the burger patty to finally make the sandwich.

-Use the two sides to dip the sandwich in or just spread in between the bread slices.

-Plate the sandwich and enjoy!