Patty Melts with Apple Slaw

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.