Patty Melts with Apple Slaw
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 457
- Total Fat
- 16 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 79 milligrams
- Sodium
- 738 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 6 grams
- Protein
- 30 grams
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
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
Directions
- 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.