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Double-Onion Cheddar Patty Melt
Andre Lewis

Double-Onion Cheddar Patty Melt

Slow caramelized onions and quick pickled onions give this melt sweet depth and sharp crunch in separate layers. Cheddar stands up to both. Drain the pickles well and add only a thin ribbon; their acidity is useful, but their brine can undo the crisp bread built in the skillet.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 tbsp unsalted butter divided
  • 2 yellow onions thinly sliced
  • 1/2 tsp kosher salt divided
  • 1/3 cup drained pickled red onions
  • 12 oz 80% lean ground beef
  • 1/2 tsp black pepper
  • 4 slices sourdough bread
  • 4 slices sharp cheddar

Method
 

  1. Cook the yellow onions in 1 tablespoon butter with 1/4 teaspoon salt over medium-low heat for 35 to 40 minutes until caramel brown.
  2. Shape the beef into two thin patties, season with remaining salt and pepper and cook over medium-high heat for 2 to 3 minutes per side to 160°F.
  3. Layer cheddar, a patty, caramelized onion, drained pickled onion and more cheddar between sourdough slices.
  4. Butter the outside faces with the remaining butter.
  5. Griddle over medium-low heat for 3 to 4 minutes per side until crisp and melted.