French Onion Patty Melt (Print Version)
# Ingredients:
→ For the Patty Melt
01 -
3 tablespoons butter
02 -
3 large yellow onions, thinly sliced
03 -
2 pounds ground beef (80/20 blend)
04 -
1 tablespoon ketchup
05 -
½ teaspoon garlic powder
06 -
1 teaspoon kosher salt
07 -
½ teaspoon black pepper
08 -
2 cups Gruyere cheese, freshly shredded
09 -
12 slices thick Texas toast bread
10 -
8 teaspoons mayonnaise (for grilling)
→ For the Garlic Aioli
11 -
⅓ cup mayonnaise
12 -
1 tablespoon fresh lemon juice
13 -
1 teaspoon black pepper
14 -
1 tablespoon fresh garlic, minced (about 3 cloves)
15 -
1 teaspoon fresh parsley, chopped
16 -
1 tablespoon ketchup
# Instructions:
01 -
Melt butter in a medium skillet over medium-low heat. Add sliced onions and cook slowly for 15-20 minutes, stirring frequently, until deep golden brown and caramelized. Add a splash of water if they start to stick or burn. Remove from heat and cover to keep warm.
02 -
In a large bowl, gently mix ground beef with ketchup, garlic powder, salt, and pepper. Form into 8 thin square patties, slightly larger than your bread slices and about ¼ inch thick. Don't overwork the meat.
03 -
Wipe out the skillet and heat over medium-high heat. Cook patties in batches of 2-3 for 1-2 minutes per side until just cooked through. They'll cook more when grilling the sandwich, so don't overcook. Set aside on a plate.
04 -
Toast 4 slices of Texas toast until golden. In a small bowl, whisk together mayonnaise, lemon juice, pepper, minced garlic, parsley, and ketchup to make the aioli spread.
05 -
On each untoasted bread slice, layer: ½ cup cheese, beef patty, caramelized onions, toasted bread spread with aioli on both sides, more cheese, second beef patty, more onions, and top with final bread slice. These are towering sandwiches!
06 -
Spread 1 teaspoon mayo on top of each sandwich. Heat the skillet over medium heat and place sandwiches mayo-side down. Place a heavy pan on top to compress. Cook 3 minutes until golden, remove weight, spread mayo on new top, flip carefully, and cook 3 more minutes.
07 -
Remove from heat and let rest for 1 minute before cutting. Use toothpicks to hold together if needed, cut diagonally, and serve while the cheese is still melted and gooey.
# Notes:
01 -
Patience is key for properly caramelized onions - don't rush the process
02 -
Make patties slightly larger than bread since they'll shrink when cooking
03 -
The weighted pan helps compress the sandwich and ensures even cooking
04 -
Gruyere cheese is essential for that authentic French onion soup flavor
05 -
These are massive sandwiches - consider sharing or cutting into smaller portions