The Ultimate Patty Melt

 

The Ultimate Stout Patty Melt

The Ultimate 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.
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Course: Main Dish
Cuisine: American BBQ
Prep Time: 30 minutes
Cook Time: 47 minutes
Total Time: 1 hour 17 minutes
Servings: 5 People
Author: Sabrina Baksh

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 over medium heat. 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 this 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 ingredients, but do not over mix. Form into 6-7 oblong shaped 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, or until they reach an internal temperature of 165 degrees F.
  • Toward the end of cook time, add 2 slices of Swiss cheese to each patty and continue cooking until cheese has melted. Remove patties from heat and arrange onto toasted rye bread. Top with sauteed onions, you favorite sauce, and remaining bread halves.

Notes

Photo by: Sabrina Baksh
Things to keep in mind about this recipe:
Beef: Don't go too lean with your meat selection. If you grind your own hamburger, I recommend a mixture of sirloin and chuck. And yes, you can substitute the meats if you do not eat beef. Try ground chicken or turkey.
Beer Substitutions: Some folks aren't too fond of a rich stout flavor. With that said, I recommend substituting the stout with room temperature brewed coffee or a less intense beer. 
Bread: Not a fan of rye? Use toasted whole wheat slices or sourdough. You can even splurge a little and use Texas toast.
Condiments: Use your favorite sauces in a patty melt. Personally, I love a simple mixture of mayonnaise and ketchup, but you can use anything from Thousand Island dressing, to comeback sauce.