Duration
30 minutes
Serves
3 to 4
The patty melt is my perfect iteration of a burger. To begin with, buttered and griddled rye has far more gusto than your standard burger bun. Caramelized onions meld swimmingly with melted cheese. And a thin, flavorful, bacon grease-cooked burger patty (or two or three) really brings it home.
My favorite diner order is made even better at home with ground elk or deer from the freezer. When making this, take your time caramelizing the onions, and don't try to swap “American Swiss” for the “real stuff.” In this instance, I promise, you’re really going to want the ultra-melting quality of ultra-pasteurized cheese.
I use a single large cast iron pan in this recipe, wiping out between steps as needed (because no one loves doing dishes). However, if you have a nice flat top, that would be really great to use here instead. A final note: I like 1000 Island dressing on my melt. It’s definitely not standard patty melt procedure, but I like a saucy burger. Feel free to omit or use your favorite burger condiments instead.
Ingredients
- 1 lb. ground venison
- 1 large yellow onion, sliced
- Rye bread
- Pasteurized Swiss cheese
- 1000 Island or burger sauce (optional)
- High heat oil
- Butter
- Bacon grease
- 2 tsp. Worcestershire sauce (or steak sauce)
- Kosher salt
- Fresh ground pepper
Also works with
Preparation
- Begin with caramelizing the onion. Heat up a large cast iron skillet to medium-high with enough high-heat oil to coat the bottom. Add the onions, stirring frequently until they begin to slightly brown, then turn the heat down to medium-low. After about 10 to 15 minutes of occasional stirring, the onions will begin sticking to the bottom of the pan. Add a pat of butter and scrape the bottom. Cook until the onions reach a mostly uniform light-brown color—season with a pinch of salt and set aside.
- You can patty the burgers while the onion is cooking (just be mindful that you keep stirring them periodically). Mix the grind with Worcestershire sauce, a pinch of salt, and a few good cracks of pepper. Combine well, form into balls, and smash into patties about ¼-inch thick. (I like to place the patties on parchment paper for seamless transfer to a hot skillet without breakage.)
- When you’re ready to cook the burgers, add enough bacon grease (you can sub beef tallow, duck fat, etc.) to coat the bottom of the cast iron you just cooked the onions in, and heat on medium-high. Cook the burgers hot and fast. Because they’re so thin, they’ll be done in only a couple of minutes. Be sure you’re not overcrowding your pan, that's a surefire way to not get the Maillard reaction you’re looking for. Cook in batches for best results.
- Once the burgers are cooked, wipe your cast iron out and turn your burner on medium heat. Butter the outside of the rye, and assemble the melt to your liking with layers of patty, cheese, and onion (sauce is optional). Cook it like you would a grilled cheese—until the bread is toasted and cheese is melted. Serve it up with chips or fries, your beverage of choice, and a cheers to leveling up classic diner fare with the meat sourced by your own sweat equity.
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The patty melt is my perfect iteration of a burger. To begin with, buttered and griddled rye has far more gusto than your standard burger bun. Caramelized onions meld swimmingly with melted cheese. And a thin, flavorful, bacon grease-cooked burger patty (or two or three) really brings it home.
My favorite diner order is made even better at home with ground elk or deer from the freezer. When making this, take your time caramelizing the onions, and don't try to swap “American Swiss” for the “real stuff.” In this instance, I promise, you’re really going to want the ultra-melting quality of ultra-pasteurized cheese.
I use a single large cast iron pan in this recipe, wiping out between steps as needed (because no one loves doing dishes). However, if you have a nice flat top, that would be really great to use here instead. A final note: I like 1000 Island dressing on my melt. It’s definitely not standard patty melt procedure, but I like a saucy burger. Feel free to omit or use your favorite burger condiments instead.
Ingredients
- 1 lb. ground venison
- 1 large yellow onion, sliced
- Rye bread
- Pasteurized Swiss cheese
- 1000 Island or burger sauce (optional)
- High heat oil
- Butter
- Bacon grease
- 2 tsp. Worcestershire sauce (or steak sauce)
- Kosher salt
- Fresh ground pepper
Also works with
Preparation
- Begin with caramelizing the onion. Heat up a large cast iron skillet to medium-high with enough high-heat oil to coat the bottom. Add the onions, stirring frequently until they begin to slightly brown, then turn the heat down to medium-low. After about 10 to 15 minutes of occasional stirring, the onions will begin sticking to the bottom of the pan. Add a pat of butter and scrape the bottom. Cook until the onions reach a mostly uniform light-brown color—season with a pinch of salt and set aside.
- You can patty the burgers while the onion is cooking (just be mindful that you keep stirring them periodically). Mix the grind with Worcestershire sauce, a pinch of salt, and a few good cracks of pepper. Combine well, form into balls, and smash into patties about ¼-inch thick. (I like to place the patties on parchment paper for seamless transfer to a hot skillet without breakage.)
- When you’re ready to cook the burgers, add enough bacon grease (you can sub beef tallow, duck fat, etc.) to coat the bottom of the cast iron you just cooked the onions in, and heat on medium-high. Cook the burgers hot and fast. Because they’re so thin, they’ll be done in only a couple of minutes. Be sure you’re not overcrowding your pan, that's a surefire way to not get the Maillard reaction you’re looking for. Cook in batches for best results.
- Once the burgers are cooked, wipe your cast iron out and turn your burner on medium heat. Butter the outside of the rye, and assemble the melt to your liking with layers of patty, cheese, and onion (sauce is optional). Cook it like you would a grilled cheese—until the bread is toasted and cheese is melted. Serve it up with chips or fries, your beverage of choice, and a cheers to leveling up classic diner fare with the meat sourced by your own sweat equity.