- 2 tablespoons of Olive oil
- 1 medium Onionthinly sliced
- 1 Bay Leaf
- 2 tablespoons Dry white wine
- Kosher salt
- freshly Ground black pepper
- 2 pounds 80% lean ground Brisketor your favorite beef cut
- Softened butterfor the bread
- 8 slices Seeded rye breadabout ½-inch-wide strips and add them to the bowl with the onions
- 8 sliced Emmenthaler cheese
- Picklesfor serving
This patty combines all the desired qualities of a hamburger. The beef is juicy, and the caramelized onions are mouth-watering with melted cheese. The grilled patty melt is a delicious dish and it a great choice for family gatherings. This recipe is very clear, this dish can be done easily.
The Wild Patty
by Scott Henderson @ flickr
Heat the olive oil in a large skillet over medium heat. Put the onions with bay leaf and sprinkle with pepper and salt.
Now cover it and cook; you should stir occasionally, and keep cooking until onions become golden and softened (the process takes about 15 minutes).
Add the wine to the skillet. Bring to a simmer, and scrape up the browned bits on the bottom of the pan.
Cook till all the liquid evaporates (it should take about 2 minutes). Sprinkle some salt and pepper to taste and set aside. You have to remove the bay leaf before serving.
Heat your grill on a two-stage fire with high- and low-heat sides. Make sure to coat the grates with oil.
Place the ground beef in a bowl and be generous when you season with salt and pepper. Using your fingers, lightly form the beef into 4 patties; each patty should be about 1 inch thick.
Cook the patties on the hot side of the grill and turn them once; each side should take about 2 minutes for medium-rare. Set aside on a plate.
Choose one side of a piece of bread to butter. On the unbuttered side, add a grilled patty, and top it with some of the caramelized onions, then add 2 slices of cheese. Put another bread slice and butter it. Following this order, make the other 3 patties with the remaining ingredients.