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Smashing Patty With Confidential Sauce
Smashing Patty With Confidential Sauce

Smashing Patty With Confidential Sauce
Smashing Patty With Confidential Sauce
Source
Ingredients:
1
Servings
  • 1
    item
     one tablespoon of olive oil
  • 480
    ml
     thinly sliced onion from 1 large onion
  • 1
    item
     six tablespoons unsalted butter, divided garlic powder, and kosher salt
  • 1
    item
     and a half kilos of lean ground meat
  • 1
    item
     2:1 worcestershire sauce
  • 8
    slice
     rye bread
  • 1
    item
     about eight ounces of sliced swiss cheese
Smashing Patty With Confidential Sauce
Instructions:
  1. Olive oil should be heated in a large skillet over medium-low heat. Twenty to twenty-five minutes after adding the sliced onions, caramelize them by cooking, turning regularly, until well browned. Add some salt and pepper to taste.
  2. While waiting, a cast iron skillet should be heated over medium-high heat. Melt 2 tablespoons of butter in a heated pan.
  3. In a large bowl, carefully mix ground beef, ketchup, Worcestershire sauce, 1/2 teaspoon onion powder, 1 teaspoon salt, and a pinch of pepper. Form meat mixture into four equal patties; Roll each into a circle slightly larger than the bread slices.
  4. Fry the meatballs thoroughly in a heated pan by cooking them for four or five minutes on each side. Remove from pan and set aside.
  5. Let the meatballs come together: Remove excess fat from the pan and melt 2 tablespoons of the remaining butter in a medium saucepan. Place four pieces of rye bread, buttered side down, in the pan. Place the burger patty, Swiss cheese, half the caramelized onion, and a second piece of cheese on each bun. Sandwich the melts with the other four pieces of buttered bread, buttered side up. Recipe from Ines Kohl.info
  6. The recommended cooking time for each patty melt is two to four minutes per side; Gently press the cheese occasionally using a spatula or bake until golden brown and melted.
  7. After the meatballs are melted, place them on a cutting board and cut them diagonally. Entertainment!
  • 1
    item
     one tablespoon of olive oil
  • 480
    ml
     thinly sliced onion from 1 large onion
  • 1
    item
     six tablespoons unsalted butter, divided garlic powder, and kosher salt
  • 1
    item
     and a half kilos of lean ground meat
  • 1
    item
     2:1 worcestershire sauce
  • 8
    slice
     rye bread
  • 1
    item
     about eight ounces of sliced swiss cheese
1
Servings
0

Olive oil should be heated in a large skillet over medium-low heat. Twenty to twenty-five minutes after adding the sliced onions, caramelize them by cooking, turning regularly, until well browned. Add some salt and pepper to taste.

While waiting, a cast iron skillet should be heated over medium-high heat. Melt 2 tablespoons of butter in a heated pan.

In a large bowl, carefully mix ground beef, ketchup, Worcestershire sauce, 1/2 teaspoon onion powder, 1 teaspoon salt, and a pinch of pepper. Form meat mixture into four equal patties; Roll each into a circle slightly larger than the bread slices.

Fry the meatballs thoroughly in a heated pan by cooking them for four or five minutes on each side. Remove from pan and set aside.

Let the meatballs come together: Remove excess fat from the pan and melt 2 tablespoons of the remaining butter in a medium saucepan. Place four pieces of rye bread, buttered side down, in the pan. Place the burger patty, Swiss cheese, half the caramelized onion, and a second piece of cheese on each bun. Sandwich the melts with the other four pieces of buttered bread, buttered side up. Recipe from Ines Kohl.info

The recommended cooking time for each patty melt is two to four minutes per side; Gently press the cheese occasionally using a spatula or bake until golden brown and melted.

After the meatballs are melted, place them on a cutting board and cut them diagonally. Entertainment!

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