Instead of serving the usual hamburgers how about serving patty melts. Sourdough bread can stand up to the meat and the gooey cheese in this sandwich. Southern Living suggested using a cast-iron pan to handle the heat needed to cook the patties and to toast the bread.
Throwback Thursday Recipe
posted in 2020 on one of my older blogs
4 tablespoons canola oil, divided
1 large yellow onion, thinly sliced (about 4 cups)
1 1/2 teaspoons kosher salt, divided
1 1/4 pounds ground chuck
1/2 teaspoon black pepper
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon barbecue sauce
1 tablespoon ketchup
3 ounces sharp yellow Cheddar cheese, shredded (about 3/4 cup)
8 (3/4-inch-thick) sourdough bread slices
4 Swiss cheese slices
4 tablespoons butter, divided
Heat 2 tablespoons of the oil in a medium skillet over medium. Add onion and 1/2 teaspoon of the salt. Cook, stirring often, until golden brown and soft, about 20 minutes. Set aside.
Meanwhile, divide ground beef into 4 portions. Press each into a flat, 1/4-inch-thick patty. Sprinkle with pepper and remaining 1 teaspoon salt.
Heat remaining 2 tablespoons oil in a large cast-iron skillet over medium-high. Cook 2 patties at a time, pressing gently, until browned but still pink in the center, 2 minutes per side. Transfer to a plate.
Stir together mayonnaise, mustard, barbecue sauce, and ketchup in a small bowl until combined.
Wipe out cast-iron skillet; reduce heat to medium. Divide Cheddar among 4 of the bread slices; top each with a patty, caramelized onions, Swiss cheese slice, mayonnaise mixture, and remaining bread. Melt 2 tablespoons of the butter in skillet. Place 2 sandwiches in hot butter; cook (with another skillet on top of sandwiches to weigh them down) until golden brown and cheeses are melted, about 3 minutes per side.
Repeat with the remaining 2 tablespoons butter and 2 sandwiches.
Recipe Credit Southern Living By ANNA THEOKTISTO
September 2019
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