- 2 tablespoons butter, plus more for spreading
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 12 ounces ground beef
- 8 slices sourdough Panini bread
- 1 ounces mayonnaise
- 4 slices American cheese
- 4 ounces ketchup
- Sriracha, to taste
Heat 2 tablespoons of butter and 2 tablespoons of vegetable oil in a medium skillet on high heat until it is melted. Add the onions and toss to coat evenly. Reduce the heat to low and the cook the onions for approximately 30-40 minutes, stirring occasionally to prevent burning. When the onions are uniformly browned, remove them from the skillet and set them aside. Season 12 ounces of ground beef with salt and pepper. Work it into the meat slightly with your hands and divide it into 4 equal patties. Grill or sauté the patties to the desired temperature: 2 minutes per side for medium rare, 3 minutes per side for well done. Set the cooked burgers aside.
Assemble the sandwiches: spread 1 side of each piece of bread with mayo. Add ½ slice of cheese, some caramelized onions, and a cooked burger. Top with another ½ slice of cheese and another slice of bread, mayo-side down. Once all of your sandwiches are assembled, heat a large cast-iron skillet or stovetop griddle, to medium-low. Butter each side of the assembled sandwich and place in the skillet. Cover and toast. When the bread is nicely toasted carefully flip each sandwich till the other side is done. Serve immediately with a side of ketchup drizzled with Sriracha, if desired. This makes a great summer lunch with a side salad.
- 1 pound ground beef
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons butter
- 1 large onion, sliced
- 6 teaspoons mayonnaise
- 6 slices rye bread
- 6 slices sharp Cheddar cheese
Season ground beef with salt and pepper and divide into 3 equal-sized balls. Shape each ball as close as possible to the shape of the bread. Make an indentation in the center of each patty with your thumb.
Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 8 minutes. Remove from the skillet and divide into 3 equal portions. Place beef patties into the same skillet and cook until desired doneness, 3 to 5 minutes per side.
Meanwhile, spread 1 teaspoons mayonnaise on one side of each slice of bread.
Place bread mayonnaise side-down in the skillet. Top with 1 slice of cheese, 1 beef patty, 1/3 of the onions, a second slice of cheese, and another slice of bread, mayonnaise side up. Cook bread until golden brown and cheese has started to melt, 3 to 4 minutes. Flip each sandwich over and cook an additional 3 to 4 minutes.
A beautiful, classic cross between a grilled cheese and a burger. Luscious and divine!
whole large onion, halved and sliced
dashes Worcestershire sauce
- In a medium skillet, melt 2 tablespoons of butter over medium-low heat. Throw in the sliced onions and cook slowly for 20 to 25 minutes, stirring occasionally, until the onions are golden brown and soft.
- In a medium bowl, mix together the ground beef, salt & pepper, and Worcestershire. Form into 4 patties.
- Melt 2 tablespoons butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.
- Assemble patty melts this way: Slice of bread, slice of cheese, hamburger patty, 1/4 of the cooked onions, another slice of cheese, and another slice of bread. On a clean griddle or in a skillet, melt 2 tablespoons butter and grill the sandwiches over medium heat until golden brown. Remove the sandwiches and add the remaining 2 tablespoons of butter to the skillet. Turn the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until cheese is melted.
- Slice in half and serve immediately!
Who doesn&rsquot love a patty melt?
Well, besides vegetarians, people who don&rsquot like rye bread, people who don&rsquot eat onions, or anyone observing a low-fat diet.
Which begs the question: Why can I never begin a cooking post like a normal person?
Okay, I&rsquoll just put it a different way: I love patty melts. In case you don&rsquot know the strict definition, a patty melt is a beautiful, luscious, delicious cross between a grilled cheese and a hamburger. Cooked, golden brown onions are a signature ingredient and while any bread can be used, rye is the classic choice.
Grilled Patty Melt on Sourdough with Caramelized Onions and Spicy Ketchup Recipe - Recipes
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
4 tablespoons balsamic vinegar, divided
3 large yellow onions, sliced into rings
1/4 teaspoon ground black pepper
8 slices of fresh rye bread, toasted
8 large slices of Swiss cheese, or a combination of Swiss and American
In a large heavy-bottomed saute pan or Dutch oven over medium heat, combine the olive oil and butter. When the butter is melted, add the salt, 3 tablespoons of the vinegar, and the onion rings. Cover and cook for 20 minutes, stirring occasionally.
Remove the cover and cook, stirring occasionally, for another 10 minutes, or until the onions are all a deep golden color. When the onions are done, transfer them to a bowl and immediately drizzle the remaining vinegar over them. Stir to combine, then set aside. The onions can be prepared to this point up to 2 days ahead, then refrigerated in an airtight container.
When ready to cook the burgers, prepare a grill for direct, medium heat cooking.
Being careful not to overwork the meat, season the sirloin with salt and pepper, and mix until combined. Gently shape the meat into 4 oval patties of equal size and thickness (about 1/3 inch thick).
Use your thumb to make an imprint in the center of each patty. Place each patty directly on the cooking grate and grill for 4 minutes. Turn and continue grilling until the meat is no longer pink, another 4 to 5 minutes. Once the patties are made and grilled, transfer to a clean platter.
Meanwhile, begin to assemble the patty melts by layering each piece of the rye toast with a slice of cheese. Take the bread to the grill and place directly on clean cooking grates for 1 to 2 minutes, or until the cheese begins to melt and the bread is warm and lightly toasted.
Once the cheese has melted, transfer each burger patty to one slice of bread. Divide the onions between the remaining 4 slices of bread, then assemble into 4 sandwiches.
- 250 g Bread Flour (2 cups)
- 250 g Sprouted Grain Flour (2 cups)
- 100 g Harvest Grains - or seed/nut mix (3/4 cup)
- 400 g skim milk or whey (1-3/4 cups)
- 100 g fed (active) starter (3/4 cup)
- 10 g course salt (1 Tbsp)
- Feed your starter (I will usually take 50g of starter from my jar and feed it separately for the recipe, but you can feed the entire jar and take out your 100g later).
- In a large heavy bowl, mix your 2 flours, grains and milk together until well blended. Cover and set aside.
- When your starter has doubled, this will mostly likely take a couple hours depending on your temperature and humidity, add the starter and salt to the dough that you blended earlier.
- Work all of the dough together until uniform. Cover and Let rest 30-40 minutes.
- In the bowl, stretch your dough out and fold it in half on itself several times until it is very resistant to this (4-5 folds typically).
- Let rest 30 minutes.
- Repeat steps 5 and 6 a total of 3 times.
- Cover your dough and allow it to rise 4-6 hours (or 8-12 hours in the refrigerator.)
- Turn out your dough onto a lightly floured surface and shape into a rough rectangle, let rest 15-20 minutes.
- Shape your dough gently into a ball or log by folding the outer edges in towards the center, being careful not to deflate it.
- Transfer the dough into a greased bread-pan, or proofing basket as desired.
- Cover with plastic and let rest until it begins to crown out of the pan (I usually put mine into the refrigerator at this point and bake first thing in the morning)
- Preheat oven to 450 degrees for at least 30 minutes.
- Bake 40 minutes, or until an instant read thermometer measures 210 degrees F.
Arrange onion slices on a plate and drizzle vinegar over top. Divide beef into 4 equal portions, shaping each into a 1/2-inch thick patty. Season patties with salt and pepper.
Heat a large grill pan over medium heat. Coat the pan with cooking spray and add onion. Cover and cook for 6 minutes, flipping halfway. Remove from pan, cover, and keep warm.
Heat the grill pan over medium-high heat. Coat with more cooking spray and add patties. Cook until no longer pink in the centers, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove patties to a plate, drain and discard any grease, and wipe the pan clean with a paper towel.
Spread Dijon-mayonnaise blend evenly over all bread slices. Layer 4 of the slices with 2 tablespoons Jarlsberg cheese, 1 beef patty, 2 onion slices, and 2 tablespoons Jarlsberg. Place remaining bread slices mustard-side down on top of the sandwiches.
Heat the grill pan over medium heat and coat with cooking spray. Add sandwiches to the pan and place a cast iron or other heavy skillet on top, pressing gently to flatten sandwiches. Cook until bread is toasted, about 3 minutes per side, leaving the skillet on top as they cook.
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Loaded Hamburgers with Special Sauce
These Loaded Burgers are so much better than anything you get at a drive thru. A juicy grilled patty is topped with caramelized onions, bacon, a pickle and creamy special sauce and served between two wedges of crisp lettuce. Fire up the grill because summer is here and it’s time to make your new favourite Keto and Whole30 burgers.
One of my favourite things about summer (other than the hot weather) is barbecues and while I love grilled veggies and chicken, my favourite barbecue food is hamburgers. These loaded Whole30 burgers are something that I have been eating almost weekly every summer for years which makes them more than worthy of having a spot on the blog.
The juicy patties are grilled to perfection and then topped with all of my favourite burger toppings, caramelized onions, bacon, pickles and a special sauce. I actually prefer using lettuce buns to a traditional bread bun because it really lightens up the burger and doesn’t make you feel as full after eating. The lettuce really lets the patty and toppings shine.
Why you are going to love these Loaded Whole30 Burgers:
- The patties have a lot of flavour: I love adding some flavour to my patties so they aren’t just beef. In these patties I’ve added grated red onion, garlic and paprika. I use store bought ground beef but if you are a beef patty snob (no judgement here!) I would recommend combining equal quantities sirloin and chuck in a food processor and blending into a mince.
- The Sauce! It’s such a delicious mayo based sauce that you will find yourself smothering over the burger. It’s a mix of mayonnaise, mustard, tomato paste, vinegar, paprika and coconut aminos and tastes just like the burger sauce you get at places like In-N-Out or Shake Shack.
- Leftovers: I always make extra patties and toppings so that I can assemble all of the leftovers together the next day, or alternatively you can toss everything into a bowl with a lettuce base to make a hearty deconstructed hamburger salad.
- The lettuce bun is a game changer: I absolutely love using lettuce as a bun, they are easy to assemble and really add a nice freshness to the burger. I recommend wrapping the assembled burger with parchment paper to help hold them together and make the burgers much easier to eat.
Let’s talk burger toppings:
- Caramelized Onions: they take a bit of time to make but are so worth it. Plus you can make them a day or two in advance and quickly reheat before serving without sacrificing on taste or texture. They are sweet and sticky and melt in your mouth. Definitely don’t skip them.
- The Special Sauce: This is a cross between White Spot Triple O sauce (something I grew up eating) and the sauce served on In N Out Burgers. It is a mayo based and slightly tart, sweet and tangy.
- Sliced Pickle: I love sliced pickles in my burger. You can use store bought or make your one! My recipe for easy peasy pickles is incredibly simple to make.
- Crispy Bacon: let’s be honest, bacon makes everything taste even better.
- Thinly Sliced Tomatoes
- Other topping options: Sautéed mushrooms, smashed avocado, melted cheese (for those who eat dairy), relish or mustard
Here are a few other ground beef recipes:
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
First – Marinate The Chicken
The recipe (as written in printable recipe below) makes 4 sandwiches, but since I was only making them for my husband and I, my photos reflect the fixings for TWO! Place boneless, skinless chicken breasts into a resealable plastic bag or container (with a lid).
Add teriyaki sauce to the chicken, and turn to fully cover the chicken with the sauce. Let the chicken marinate (covered or sealed) in the refrigerator for thirty minutes, so the flavors can permeate the meat. Use the time the chicken is marinating to prepare other parts of the recipe.
We Shredded Part Of The Pork Loin To Make BBQ Sandwiches
After that, we took the remaining half of the roast, and pulled it into shreds. To the shredded pork we added a delicious a sweet n’ spicy BBQ sauce (Sweet Baby Ray’s), and mixed it until everything was covered! You can still see part of the pink “smoke” ring in the meat before I mixed in the sauce!
Since we decided to make BBQ pulled pork sandwiches, the next thing I did was to lightly toast hamburger buns, piled each one high with shredded BBQ smoked pork, covered the pork with homemade coleslaw (for added crunch), and enjoyed it for dinner!
Oh boy… this was a fantastic BBQ Traeger smoked pork loin sandwich! YUM! We enjoyed the leftovers for days!
I hope you enjoyed seeing the process of making this delicious Traeger smoked pork loin on our grill. If you own a smoker of any kind, I hope you will consider trying this recipe for your loved ones. We truly enjoyed it, and will make it again, this exact way!
If you have a smoker grill, you might also be interested in my recipe for Berry Cobbler (Traeger Grill Style), another of our first experiments on our Traeger. It was absolutely DELICIOUS!