Custom Blend Beef Patty Melt with Pimento Cheese

Total Time:
2 hr 5 min
20 min
1 hr
45 min

4 servings

  • 10 ounces ground sirloin
  • 6 ounces ground beef short ribs
  • Kosher salt and cracked black pepper
  • 1/4 cup vegetable oil
  • 2 Spanish onions, thinly sliced
  • Eight 1/2-inch-thick slices rye bread, buttered on one side
  • Homemade Pimento Cheese, recipe follows
  • Homemade Pimento Cheese:
  • 8 ounces sharp Cheddar, coarsely shredded
  • 1/2 cup mayonnaise
  • 1/2 cup finely chopped Vidalia onion
  • 3 .5 ounces diced jarred pimientos, drained
  • 1 clove garlic, grated
  • Dash hot sauce
  • Blend together the sirloin and short ribs and sprinkle with salt and pepper. Loosely form the meat into 4 equal 4-ounce patties about 1/2-inch thick. I like to shape my patties into either squares or circles depending on the shape of my bread. That way every bite will have burger in it! Create a small well in the center of each beef patty, using your thumb (this will help your burger cook evenly).

  • Heat 2 tablespoons of the oil in a small saute pan over medium heat. Cook the onions, sprinkling with salt and stirring occasionally, until caramelized, brown and soft, 25 to30 minutes.

  • Season beef patties generously with salt and pepper. Heat a large cast-iron skillet or griddle pan over high heat and add 1 to 2 tablespoons of the oil. Cook the burgers well-side up (the burger well collects the juices while cooking, letting your burger marinate) until browned on each side, 3 to 4 minutes per side. Transfer to a plate.

  • Spread the Homemade Pimiento Cheese on the non-buttered side of each slice of bread. Top half of the bread slices with a pile of onions, then add the burger patties and top with the remaining bread slices.

  • Place the sandwiches back on the griddle and toast until the bread is golden brown and the cheese is beginning to melt, 2 minutes per side.

Homemade Pimento Cheese:
  • Blend the Cheddar, mayonnaise, onions, pimientos, garlic and hot sauce in a food processor until well combined. Transfer the pimento cheese to a glass jar or bowl and refrigerate until firm, at least 1 hour. Yield: 1 3/4 cups.

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