Patty Melt

Method

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1. Melt the onion butter with the oil in a heavy pan over a low heat.

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2. Add the onions and the sugar and cook 20 minutes, stirring occasionally, until deep brown and jammy.

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3. Season the mince with the salt and pepper and shape into 2 thin oval patties the shape of the bread.

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4. Fry the patties in a hot pan for 2 minutes a side, until browned and just cooked through.

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5. Butter one face of each slice of rye and spread mustard on the other face.

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6. Lay two slices butter-side down.

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7. Build each sandwich: cheese, patty, caramelised onion, cheese, then the top slice butter-side up.

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8. Cook on a griddle over a medium-low heat for 4 minutes, pressing gently.

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9. Flip and cook 4 minutes more, until the bread is dark and the cheese has run.

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10. Rest 1 minute and cut in half.

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Chef’s Tips

• Twenty minutes on the onions. Not five.
• Thin patty, cooked through.
• Cheese on both sides of the patty so it seals the bread.

Pairing Suggestions

• Dill pickle
• Chips
• A chocolate malt

Storage & Reheating

None. Eat within five minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.