- Level: Easy
- Total: 50 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1144
- Total Fat
- 91 g
- Saturated Fat
- 37 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 59 g
- Cholesterol
- 261 mg
- Sodium
- 1122 mg
This double patty melt is the ultimate comfort sandwich—two juicy beef patties layered with deeply caramelized onions and nutty Gruyere cheese, all tucked between slices of buttery toasted marbled rye. It’s rich, melty and perfectly messy in the best way possible.
- Level: Easy
- Total: 50 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1144
- Total Fat
- 91 g
- Saturated Fat
- 37 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 59 g
- Cholesterol
- 261 mg
- Sodium
- 1122 mg
Ingredients
Caramelized Onions:
Grainy Mustard-Mayo:
Double Patty Melts:
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Directions
- For the caramelized onions: Heat the butter in a large skillet over medium heat. Add the onions, a good pinch of salt and several grinds of black pepper. Cook, stirring occasionally, until very soft, deep golden brown and caramelized, 15 to 18 minutes. If there are browned bits on the bottom of the skillet that are getting too dark, add 1 tablespoon of water, then scrape any brown bits from the bottom, and continue cooking. Once the onions are caramelized, add the Worcestershire sauce and stir to combine. Taste and adjust the seasoning with salt and pepper. Transfer the mixture to a bowl and keep warm.
- For the grainy mustard-mayo: Stir together the mayo, mustard, relish, 1/4 teaspoon salt and several grinds black pepper in a small bowl until combined. Cover and refrigerate until ready to assemble the patty melts.
- For the double patty melts: Mix together the beef, Worcestershire sauce, 1 teaspoon salt and several grinds black pepper in a large bowl until well combined. Shape into 8 equal oval patties (4 ounces each). Make an indent in the middle of each patty (as the meat cooks, the center of the patty will puff up; this will keep the thickness even).
- Heat a large cast-iron skillet or cast-iron grill pan over medium-high heat until hot. Add the patties in a single layer with space in between each, cooking in batches if needed. Press the patties down with a metal spatula so they are fairly thin and cook, undisturbed, until the edges brown, 2 to 3 minutes. Flip, then top each patty with 2 tablespoons caramelized onions and 1/4 cup Gruyere. Cover with a lid and cook until the patty is just cooked through and the cheese has melted, about 2 minutes more.
- Spread 1 heaping tablespoon grainy mustard-mayo on each slice of bread, then place a patty on 4 of the bread slices. Top each with another patty, then the remaining 4 bread slices, mayo-side down.
- Wipe out the skillet; add 1 tablespoon butter and place over medium heat. Cook the sandwiches in two batches until the bread is toasted, 1 to 2 minutes per side, adding the remaining tablespoon butter as needed. Cut the patty melts in half for serving.
