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INGREDIENTS
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For the Onions
- 3 tablespoons olive oil
- two medium Vidalia or Walla Walla onions
- three pinches salt
- 1/4 cup white wine
- 1 tablespoon (1/2 oz) salted butter
For the Patty Melt
- Peanut oil or moderate vegetable oil
- 1 half of kilos freshly floor red meat (preferably 80%)
- Salt
- Salted or unsalted butter
- eight to 10 slices crusty bakery bread or seeded rye
- eight to 10 slices American cheese (or melty cheese of choice)
INSTRUCTIONS
Cook the Onions
1. Warm olive oil in a skillet over medium heat.
2. Slice onions into skinny rings and add to the skillet. Cook till softened, 5 to 7 minutes.
3. Add salt, stir, and then add wine. Cook till liquid evaporates.
4. Reduce heat, add butter, and prepare dinner till onions are golden brown, 10 to 15 minutes. Remove from warmness and transfer to a plate.
Make the Patty Melt
1. Wipe out the skillet and add sufficient oil to coat the floor over medium heat.
2. Shape floor pork into patties, season with salt, and prepare dinner till browned, three to 5 minutes per aspect for medium-rare.
3. Place burgers on a wire rack. Butter one facet of every bread slice.4. In the skillet, vicinity a slice of bread buttered aspect down, add cheese, patty, onions, extra cheese, and every other bread slice (buttered aspect up).
5. Cover and cook dinner for two half minutes, then flip and prepare dinner for 1 extra minute.
6. Remove the patty soften from the skillet and repeat with final ingredients. Devour warm
Enjoy.
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