Onion Burger Melt Recipes

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PATTY MELT



Patty Melt image

The patty melt is a traditional cheeseburger with caramelized onions on sliced rye bread that's been enjoyed since the 40's.

Provided by Kyle

Time 35m

Number Of Ingredients 8

2 Lbs Ground Chuck Beef (80% lean / 20% fat)
4 Slices Swiss Cheese
1 Large Onion
8 Slices Rye Bread
4 Tbsp Butter
6 Dashes Worcestershire Sauce
4 Tsp Salt
1 Tsp Pepper

Steps:

  • Cut onion in half and then slice.
  • Mix ground beef with Worcestershire sauce, salt and pepper. Form into 4 patties and set aside.
  • Butter both sides of your bread slices.
  • Melt 2 tablespoons of butter in a skillet at med-low heat. Add onion. Cook for about 20-25 min stirring occasionally until softened and browned.
  • While onions are cooking, place a large skillet over medium heat. Toast bread in the pan on both sides.
  • In the large skillet, melt 2 tablespoons of butter at medium heat. Cook burgers for about 3-4 min on one side and flip. Continue cooking until done (140F for medium) usually another 3-5 minutes.
  • Once nearly done add cheese to burger. Cover to melt.
  • Stack up your burgers and enjoy!

PATTY MELTS



Patty Melts image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

1 stick butter
1 whole large onion, halved and sliced
1 1/2 pounds ground beef
5 dashes Worcestershire sauce
Salt and fresh ground black pepper
8 slices rye bread
8 slices Swiss cheese

Steps:

  • In a medium skillet, melt 2 tablespoons of the butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally.
  • In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4 patties.
  • Melt 2 tablespoons of the butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.
  • Assemble the patty melts this way: Slice of bread, slice of cheese, hamburger patty, a quarter of the cooked onions, another slice of cheese and another slice of bread.
  • On a clean griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter and grill the sandwiches until golden brown. Remove the sandwiches and add the remaining 2 tablespoons butter to the skillet. Return the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Slice in half and serve immediately!

TURKEY PATTY MELT WITH GRILLED ONION RELISH



Turkey Patty Melt with Grilled Onion Relish image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds ground turkey
Olive oil
Salt and freshly ground pepper
8 (1/4-inch thick) slices good quality rye bread
8 (1/4-inch thick) slices Gruyere
Grilled Onion Relish, recipe follows
2 red onions, peeled and sliced into 1/4-inch thick slices
Olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
Salt and freshly ground pepper
1 tablespoon finely chopped fresh thyme leaves

Steps:

  • Heat grill to high. Divide the ground turkey into 4 equal burgers, brush with oil, and season with salt and pepper on both sides. Grill for 3 to 4 minutes per side for medium-well doneness (the burger will continue to cook when placed back on the grill in the next step).
  • Place the bread on a flat surface. Top each slice with a slice of cheese and a few tablespoons of Grilled Onion Relish. Place a burger on top and then top the burger with the remaining 4 slices of bread. Brush the top of the bread with the oil and place the burgers carefully on the grill, oiled side down, and press down slightly on the sandwich with a metal spatula. Grill for 1 to 2 minutes or until golden brown, then brush the top slice of bread with oil, flip over, press the top with the spatula and cook until that side is golden brown and the cheese has melted. Cut in half and serve.
  • Heat grill to high. Brush onions on both sides with oil and season with salt and pepper. Grill on each side for 3 to 4 minutes or until slightly charred and just cooked through.
  • Whisk together vinegar, mustard, salt, pepper, and thyme in a medium bowl. Whisk in 1/4 cup of olive oil until emulsified. Add the onions and stir until combined. Let stand at room temperature until ready to use.

SARAH'S OKLAHOMA ONION BURGER



Sarah's Oklahoma Onion Burger image

Onion burgers are one of America's greatest regional renditions, but be warned--these are diner style, and prepare for those drops of grease, but don't let it scare you. They're so craveable, you may want to eat a second! You do not want to use anything under an 80/20 fat ratio. If you do, they won't be good.

Provided by thedailygourmet

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons salted butter
1 tablespoon olive oil
1 large onion, very thinly sliced
½ teaspoon granulated garlic
1 pound 85% lean ground beef
½ teaspoon salt
1 teaspoon Hamburger Seasoning
½ cup sliced portobello mushrooms
ground black pepper to taste
4 slices Swiss cheese
4 rolls rolls or buns, hamburger, white, enriched, plain

Steps:

  • Heat a skillet over medium heat. Add butter and oil; heat until butter is melted. Add onion and garlic. Cook until onion is soft and translucent, about 5 minutes.
  • Meanwhile, divide ground meat into 4 portions and shape into patties. Season with salt and seasoning.
  • Heat a large skillet or flat-top over medium-high heat for a few minutes. Place patties into the hot skillet and smash with a spatula or bacon press. Hold patties down for 30 seconds, then cover each patty with some of the cooked onion. Cook for 2 minutes. Carefully flip burgers, making sure to scrape the browned bits off the skillet.
  • Press down on the flipped patties to sink the onions into the meat.
  • Meanwhile, add sliced mushrooms to the skillet used for the onion and cook until softened, about 5 minutes.
  • Season patties with salt and pepper and place a slice of cheese on each. Cook until burgers have reached the desired doneness, 2 to 4 minutes more. Top each patty with leftover onion and mushrooms and serve on buns.

Nutrition Facts : Calories 569.3 calories, Carbohydrate 31.1 g, Cholesterol 122.4 mg, Fat 32.8 g, Fiber 2.2 g, Protein 35.9 g, SaturatedFat 15 g, Sodium 770.4 mg, Sugar 2.2 g

THE ULTIMATE PATTY MELT BURGER



The Ultimate Patty Melt Burger image

I used to work at Friendly's, a family restaurant chain where patty melts were a major feature of the menu. The ordinary patty melt is a grilled swiss on rye with a hamburger and some grilled onions inside. But its even better with bacon and mushrooms. My DH's absolute, favorite burger. The prep work takes a little time as you cook each element but if you have the bacon, onions, and mushroom ready ahead you can assemble the patty melts as fast as you can cook a hamburger. Good for race day, game day, or any time you've got a crowd of hearty eaters at your table.

Provided by 3KillerBs

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs ground sirloin
3 -4 medium onions, sliced
1/2 lb bacon
1/2 lb mushroom, sliced
12 slices rye bread (a hearty, thick-sliced one with seeds is best)
12 slices swiss cheese
butter

Steps:

  • Cut the bacon strips in half. Fry to preferred doneness (I like mine moderately soft).
  • Fry onions in a little butter over medium to medium-high heat until cooked and browned.
  • Fry mushrooms in butter or bacon grease until nicely cooked and a little browned.
  • Form ground sirloin into 6, slightly oval patties. Fry or grill to preferred doneness (I like medium-well).
  • While patties are cooking, make 6 sandwiches of rye bread and cheese. Butter the outsides and cook like a normal grilled-cheese sandwich -- in restaurant-speak this is a "set-up".
  • When set-ups are ready them pry them open and set them on the individual plates.
  • Put cooked patties on one side of the set-up. Top with bacon strips, onions, and mushrooms.
  • Close sandwiches, pin with frilly toothpicks, and cut in half.
  • Offer mayonnaise and/or mustard (preferably brown or Dijon), at the table.
  • I prefer to offer coleslaw (try Recipe #209944 ), or a green salad but really crisp french fries and a pickle on the side are customary.

Nutrition Facts : Calories 847.5, Fat 50, SaturatedFat 22.2, Cholesterol 175.5, Sodium 948.7, Carbohydrate 40.5, Fiber 5, Sugar 6.3, Protein 56.9

PATTY MELTS WITH CHARRED ONIONS



Patty Melts with Charred Onions image

Provided by Fred Thompson

Categories     Beef     Dairy     Onion     Backyard BBQ     Dinner     Ground Beef     Fall     Summer     Tailgating     Family Reunion     Grill     Grill/Barbecue     Swiss Cheese     Party     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 7

1 lb (500 g) ground chuck
1 lb (500 g) ground sirloin
Kosher salt and freshly ground pepper
12 slices rye bread
6 tablespoons (3 oz/90 g) unsalted butter, melted
2 sweet onions, thickly sliced
6 slices good-quality Swiss cheese such as Gruyère or Comté

Steps:

  • 1. Prepare a charcoal or gas grill for direct grilling over high heat. Brush and oil the grill grate.
  • 2. In a large bowl, using a spoon, not your hands, gently mix together the chuck and sirloin. Run your hands under cold water and divide the mixture into 6 equal portions. Shape each portion into a patty about the size and shape of a slice of bread, being careful not to compact the meat too much. Season on both sides with salt and pepper. Make a depression in the center of each patty with your thumb. Refrigerate the patties until the grill is ready.
  • 3. Brush both sides of each bread slice with the butter.
  • 4. Place the patties, indent side up, and onion slices on the grill directly over the fire. Cook, turning once, until both the patties and the onions are nicely charred on both sides and the burgers are cooked to your liking, 4-5 minutes per side for medium. During the last 2 minutes of cooking, top each patty with a slice of cheese and put the bread slices along the edge of the grill, then cover the grill. Grill, turning the bread slices once, until the cheese is melted and the bread is lightly toasted.
  • 5. Place each burger on a slice of toasted rye. Toss the onion slices to break up the rings, and divide evenly among the burgers. Top each burger with a second slice of toasted bread and serve at once.

SMOTHERED ONION PATTY MELTS



Smothered Onion Patty Melts image

Looking for a new twist on burgers? Margie Jarvis of Decatur, Tennessee has created a patty melt loaded with onions and Swiss cheese on rye bread. This flavorful combination is a great way to use ground turkey as well.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 11

2 medium onions, sliced
1 teaspoon canola oil
1/8 teaspoon plus 1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 teaspoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 pound ground beef or turkey
8 slices rye bread, toasted
4 slices Swiss cheese

Steps:

  • In a large nonstick skillet, saute onions in oil for 3 minutes. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Reduce heat; cover and cook for 25-30 minutes or until onions are tender, stirring occasionally., Meanwhile, in a large bowl, combine the mustard, garlic, thyme, oregano and remaining salt and pepper. Crumble beef over mixture and mix well. Shape into four patties. , Grill patties, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Place each patty on a slice of toast; top with cheese, onions and remaining toast.

Nutrition Facts : Calories 539 calories, Fat 25g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 973mg sodium, Carbohydrate 39g carbohydrate (10g sugars, Fiber 5g fiber), Protein 37g protein.

OLD FASHIONED BURGER RECIPE BY TASTY



Old Fashioned Burger Recipe by Tasty image

This old fashioned-inspired burger features whiskey-caramelized onions, roasted orange mustard, and two smashburger patties. Top with fresh beefsteak tomatoes and shredded iceberg lettuce on toasted burger buns.

Provided by Tikeyah Whittle

Categories     Dinner

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

4 tablespoons unsalted butter
2 large yellow onions, thinly sliced into half moons
⅓ cup rye whiskey
1 teaspoon kosher salt
2 large navel oranges
¼ cup dijon mustard
¼ cup yellow mustard
1 teaspoon orange bitters
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
2 lb ground beef
1 tablespoon olive oil
8 slices american cheese
4 burger buns
1 large egg, beaten
1 tablespoon sesame seed
1 cup iceberg lettuce, shredded
8 slices beefsteak tomatoes
old fashioned

Steps:

  • Make the whiskey-caramelized onions: In a large, high-walled skillet, melt the butter over medium-low heat. Add the onions and cook, stirring occasionally, until they caramelize and turn golden brown, about 45 minutes. Add the whiskey and salt and stir to combine. Remove the pan from the heat and let sit until ready to use.
  • Make the roasted orange mustard: Turn the broiler on high.
  • Use a sharp knife to remove the peel from the orange, then slice the orange crosswise into ½-inch rounds. Arrange the rounds in a single layer on a baking sheet.
  • Broil the orange slices until they begin to brown and crisp on the top, about 10 minutes.
  • Remove the oranges from the oven and transfer to a large bowl to cool slightly. Use a potato masher to mash the juice from the oranges, and then strain through a fine-mesh sieve, pressing on the flesh to extract as much juice as possible. You should have about ¼ cup of roasted orange juice.
  • In a medium bowl, whisk together the orange juice, Dijon mustard, yellow mustard, and bitters until smooth. Refrigerate until ready to use.
  • Make the smash burgers: Reduce the oven temperature to 375°F (190°C).
  • Divide the ground beef into 8 4-ounce portions, being careful not to work the meat too much.
  • In a small bowl, mix together the salt, pepper, and coriander.
  • Heat a large cast-iron skillet over medium-high heat until nearly smoking. Pour the olive oil into the hot pan. Place 2 portions of ground beef, or as many as will fit without overcrowding, in the pan and use a flat metal spatula to flatten into patties. Use the back of a wooden spoon to press the spatula more firmly to flatten each patty even more. Season each patty generously with the salt mixture. Once the patties turn golden brown on the bottoms and the edges are crispy, about 2 minutes, flip and continue cooking until the other side is golden brown, about 2 more minutes. Top each patty with 1 slice of American cheese and let melt, about 30 seconds. Remove from the pan and repeat with the remaining ground beef.
  • Assemble the burgers: Place the intact burger buns on a baking sheet. Brush the top of each bun with beaten egg, then sprinkle with the sesame seeds. Transfer to the oven and bake until the egg wash turns golden brown, about 5 minutes.
  • Open the buns and place ¼ cup of shredded lettuce on each bottom bun, followed by 2 tomato slices, a patty, ¼ cup caramelized onions, and a second patty. Spread 2 tablespoons of the orange mustard over the undersides of the top buns, then place on top of the burgers. Serve with old fashioneds.
  • Enjoy!

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  • Slice the onion very thinly, then toss it with a little salt in a bowl and set aside for a few minutes. Divide the meat into four patties.
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Directions: Mix together the ground turkey, breadcrumbs, almond milk, egg, thyme, black pepper and Worcestershire sauce. Form 4 oblong-shaped patties and place them in the refrigerator for 20-30 minutes. Cook turkey burger patties on the stove top over medium heat for 4-5 minutes per side, or until fully cooked.
From leaf.nutrisystem.com


BUTTERY BURGERS AND ONIONS ON TOAST | RECIPE - RACHAEL RAY SHOW
Preparation. In a large skillet, heat 4 tablespoons butter over medium. When it foams, add the sliced onions, thyme and bay leaf; season with salt and pepper. Cook, stirring frequently, until onions are caramel in color and very soft, 20-30 minutes. Add the stock during the last 5 minutes of cooking. Remove from heat and reserve.
From rachaelrayshow.com


BISON BURGER PANINI MELT RECIPE | MYRECIPES
Place burgers on bottom sides of buns, and spread each with 1 tablespoon hot pepper jelly. Top with onion and a slice of cheese. Top with other half of bun, and place back on panini press or grill pan with a heavy lid on top. Press about 3 minutes total (turning halfway if using a grill pan) for medium or until bread is golden brown and burger ...
From myrecipes.com


FRENCH ONION MELT BURGER - MORNINGSTAR FARMS®
Cook onion in hot butter in nonstick frypan over medium-low heat, stirring frequently, for 14 to 18 minutes or until lightly browned. Stir in caraway seed, if desired. Stir in caraway seed, if desired.
From morningstarfarms.com


PATTY MELT RECIPE - DINNER, THEN DESSERT
2021-02-12 Assemble: Add the cheddar cheese to the top, then the patty, onions, and top that off with a second slice of cheese. Add the top slice of bread to each sandwich with the mayonnaise facing out. Cook for another 2-3 minutes until the bread is golden brown then flip the sandwich and cook for 4 minutes. Press down on the Patty Melt gently and serve.
From dinnerthendessert.com


CLASSIC PATTY MELT RECIPE - CULINARY GINGER
2022-04-11 Season both sides of the burgers with salt and pepper. Heat a cast iron skillet or griddle pan over medium heat. Add the burgers to the pan and don't turn or move until they develop and brown crust, about 3 minutes. Turn and repeat. Remove the burgers to a plate and wipe out the pan. Turn down the heat on medium-low.
From culinaryginger.com


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