The Ultimate Patty Melt

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.
Prep Time30 mins
Cook Time47 mins
Total Time1 hr 17 mins
Course: Main Dish
Cuisine: American BBQ
Servings: 5 People

Ingredients

  • 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)

Instructions

  • 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.