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Classic Patty Melts on Rye

Recipe from Weber's Way to Grillâ„¢ by Jamie Purviance

  • People

    Serves 6

  • Prep Time

    25 mins

  • Grilling Time

    11 to 13 mins

Ingredients
Instructions

the Ingredients

20151023095350 Wtg Redmeat 1
  • Completed step 3 tablespoons vegetable oil
  • Completed step 2 large yellow onions, halved and cut into thin half-moons
  • Completed step ½ teaspoon granulated sugar
  • Completed step Kosher salt
  • Completed step ¼ cup (½ stick) unsalted butter, softened
  • Completed step 12 slices crusty rye bread, each about â…“ inch thick
  • Completed step 2 pounds ground chuck (80% lean)
  • Completed step 2 tablespoons Worcestershire sauce
  • Completed step ½ teaspoon freshly ground black pepper
  • Completed step 1½ cup (about 4 ounces) shredded Havarti or Swiss cheese
  • Completed step Dijon or spicy brown mustard (optional)

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FIRE UP YOUR GRILL

Instructions

  • In a large skillet over medium heat on the stove, warm the oil. Add the onions, sprinkle with the sugar, cover, and cook until the onions are tender and golden brown, 15 to 20 minutes, stirring occasionally. Season to taste with salt. Remove from the heat.
  • Butter the bread on both sides and set aside.
  • Prepare the grill for direct cooking over medium-high heat (450° to 500°F).
    Prepare the grill for direct cooking over medium-high heat (500°F).
  • Mix the ground chuck, Worcestershire sauce, 1 teaspoon of salt, and the pepper, incorporating the spices evenly. Gently shape into six oval patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch) wide in the center of the patties to keep them from forming a dome as they cook.
  • Brush the cooking grates clean. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness, 9 to 11 minutes, turning once. Transfer the patties to a rimmed baking sheet. Lower the temperature of the grill to medium heat (350° to 400°F).
    Brush the cooking grates clean. Grill the patties over medium-high heat, with the lid closed, until cooked to medium doneness, 9 to 11 minutes, turning once. Transfer the patties to a rimmed baking sheet. Lower the temperature of the grill to medium heat (400°F).
  • Grill the bread slices (one side only) over direct medium heat until toasted, about 1 minute. Transfer the bread, toasted sides up, to a work surface.
    Grill the bread slices (one side only) over medium heat until toasted, about 1 minute. Transfer the bread, toasted sides up, to a work surface.
  • Evenly divide the caramelized onions on six of the toasted bread slices and top each with a patty. Scatter the cheese over the patties. Place the remaining bread slices, toasted sides down, on top of the patties. Using a wide spatula, carefully place the patty melts back onto the cooking grate and grill over direct medium heat until the bread on the bottom is toasted, about 1 minute, and then carefully turn over the sandwiches and toast the other side. Serve the patty melts warm with mustard, if desired.
    Evenly divide the caramelized onions on six of the toasted bread slices and top each with a patty. Scatter the cheese over the patties. Place the remaining bread slices, toasted sides down, on top of the patties. Using a wide spatula, carefully place the patty melts back onto the cooking grate and grill over medium heat until the bread on the bottom is toasted, about 1 minute, and then carefully turn over the sandwiches and toast the other side. Serve the patty melts warm with mustard, if desired.

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