The Ultimate Stout Patty Melt
This patty melt contains a bit of stout beer in both the ground beef patties and the sauteed onions, giving it a rich beefy flavor. I recommend using a marbled rye for this recipe. If you are unable to find cippolini onions, any sweet onion will do.
- 2 pounds ground beef
- 1/3 cup stout beer
- 1 teaspoon salt
- 2 teaspoons Worcestershire sauce
- 1 teaspoon coarse ground black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1-2 loaves marbled rye, sliced to 3/4" thick
- 12 slices Swiss cheese
- For sauteed onions:
- 3 large Cippolini onions cut into thin rings
- 1/4 cup stout beer
- 1 1/3 cups beef broth
- 1 tablespoon olive oil
- 1 1/2 teaspoons soy sauce
- 1/2 teaspoon sea salt
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon ancho chili powder (mild chili powder also works)
- To prepare onions: heat olive oil in large skillet. Add onion slices and saute for 3 minutes. Once onions become slightly opaque, add beer and cook for 30 seconds. Add broth, soy sauce, salt, black pepper, and chili powder. Allow onions to simmer on medium-low for 30-35 minutes until liquid has absorbed and onions are soft. You can make ahead of time and reheat once patties are cooked.
- Preheat grill for medium-high heat.
- Place ground beef into a large bowl. Add 1/3 cup of stout beer, salt, Worcestershire sauce, onion powder, garlic powder, and black pepper to meat. Combine well, but do not over mix. Form into 6-7 oblong patties, a little bigger that the length and width of marbled rye slices. Place patties onto grill and cook for 5-6 minutes per side. Toward the end of cooking, add 2 Swiss cheese slices to each patty and cook until cheese has melted. Remove from heat and arrange onto toasted rye bread. Top with sauteed onions and remaining bread halves.