Burger night is upon us and this one is such a yummy variation, combining two of my most favorite things: burgers and grilled cheese.
I remember being introduced to a patty melt many years ago, but I couldn’t get passed the rye bread or the grilled onions. I would frequently see the item on menus, especially those restaurants that favored more vintage recipes. However, the cheese-factor seems to be missing for me!
I decided to put my own spin on the classic, increasing the ooey-gooey goodness from the grilled cheese and adding it to the juicy burger. When the two were combined inside crispy, buttery, and golden brown grilled bread? Delicious.
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To start, form your ground beef into patties. I sometimes shape them somewhat oval if the bread I’m using is less square and more rectangle. This helps to ensure that each bite is equally tasty and full of cheese and burger goodness. Place the patties in a searing hot pan, preferably a cast iron pan. Season the patties liberally with salt, pepper, and onion powder. Try not to move them around as it helps a nice crust to form on the outside of the patty. After 3-4 minutes, flip and continue to cook after seasoning the opposite side. For my preference, I cook only another 1-2 minutes as my family prefers some pink in the burger.
Cook until your desired doneness is achieved. While the patties are cooking, take your bread and butter the outsides of the sandwich. That is, put the two pieces of bread together and butter the parts that will be exposed to the pan. Once buttered, layer two slices of cheese on the bottom piece of bread. Once the patties are done, remove them from the pan and lay each patty on the cheese section of the bread. Top with two more slices of cheese and the other buttered bread.
Bring the heat down on the cast iron pan, and wipe it out if it is too greasy for your liking.
Sometimes I do. Sometimes I don’t.
I’m finicky like that.
Lay the sandwiches into the pan, arranging them so that they will all fit. With my 15″ Lodge Pan I can fit 4 sandwiches at a time. I like to check the sandwiches after about 1-2 minutes to make sure they are browning evenly. Sometimes I have to rotate the sandwich to ensure even golden brown crispiness.
When the cheese starts melting down the side, you know you’re in business. Things are working. Flip the sandwich and allow the other side to get golden and melty, though typically it doesn’t take quite as long.
Slice this delicious sandwich in half, and enjoy! I love mine dipped into some spicy hot mustard whereas Wanderstead Husband loves to create his own sauces for dipping – more on that to come!