Patty Melts with Apple Slaw

Total Time:
40 min
15 min
25 min

4 servings

  • 1/2 small head red cabbage, shredded (about 3 cups)
  • 1 small Granny Smith apple, cut into matchsticks
  • 1 cup shredded carrots
  • 2 scallions, thinly sliced
  • 1/4 cup dijonnaise (or dijon mustard mixed with mayonnaise)
  • 2 tablespoons apple cider vinegar
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 onion, sliced
  • 12 ounces extra-lean ground beef sirloin
  • 4 thin slices light Swiss cheese (about 3 ounces)
  • 8 slices rye or marble rye bread
  • Make the slaw: Combine the cabbage, apple, carrot and scallions in a bowl. Add 2 tablespoons dijonnaise and the vinegar; season with salt and pepper and toss. Set aside.

  • Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Season with salt and pepper. Transfer to a bowl and wipe out the skillet.

  • Preheat the broiler. Line a baking sheet with foil. Form the beef into four 1/4-inch-thick oval patties; season with salt and pepper. Transfer to the prepared baking sheet. Broil until cooked through, about 3 minutes. Top with the sauteed onion and cheese and continue broiling until the cheese is just melted, about 30 seconds.

  • Spread 4 slices bread with the remaining 2 tablespoons dijonnaise; top with the patties and remaining bread. Melt the remaining 1 tablespoon butter in the skillet over medium-high heat. Working in batches, add the sandwiches and cook until golden, 1 1/2 minutes per side, reducing the heat as needed. Serve with the apple slaw.

  • Photograph by Ryan Dausch

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