How To Make A Perfect Patty Melt With Claire Saffitz | Dessert Person

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

Swiss cheese

🥗Healthier: low-fat cheese

💰Cheaper: American cheese

Low-fat cheese reduces calories, while American cheese is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cost-effective substitute.

rye bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber, and white bread is often cheaper.

Preheat the griddle over medium to medium-low heat.

Prepare the Russian dressing by stirring together 1/4 cup sweet relish, 3 tablespoons ketchup, 1 tablespoon lemon juice, 1 teaspoon onion powder, and 1 tablespoon prepared horseradish. Season with salt and pepper to taste. Set aside.

Slice 2 medium yellow onions and add 2 tablespoons of olive oil to the preheated griddle.

Add the onions to the griddle and cook over higher heat initially to wilt them down, then reduce heat to caramelize evenly without burning.

Once the onions have shrunk down to about 25-33% of their original volume and are golden brown, cut them in half and add sauerkraut to the remaining onions on the griddle to cook together.

Portion out the ground beef using a kitchen scale and parchment paper, forming thin patties.

Griddle the beef patties on the preheated griddle until cooked through, flipping once.

Assemble the patty melt by spreading prepared mayonnaise on the outside of the rye bread, layering the cooked patty, caramelized onions, sauerkraut, and swiss cheese inside the bread.

Griddle the assembled sandwich until the bread is crispy and the cheese is melted, flipping carefully to avoid spilling the contents.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens