Chef Anthony Rose's Patty Melt

20 mins Prep Time

42 mins Cook Time

Written By

Robin Winship

Make chef Anthony Rose's famed patty melt. Comprised of crispy rye bread, melted cheddar cheese, caramelized onions and medium-rare patties, this is the ultimate comfort food.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @chefanthonyrose!

Ingredients

Chili Mayo

1 cup mayonnaise
1/4 cup Sriracha
2 tbsp apple cider vinegar
2 tbsp Dijon mustard, preferably Kozlik’s
1 tbsp maple syrup
1 dash Worcestershire sauce

Caramelized Onions

3 tbsp olive oil
2 medium cooking onions, thinly sliced patties

Patties

3 lb good-quality ground beef
1 ½ tsp salt and pepper
½ cup butter, at room temperature
1 loaf rye bread, sliced
1 lb cheddar cheese, sliced
¼ cup olive oil

Directions

Patty Melt

5 Steps

Step 1

To prepare chili mayo, stir all ingredients in a medium bowl. Refrigerate until ready to use. Mayo will keep well, covered and refrigerated, for up to a week.
Step 2

To prepare onions, heat oil in a large frying pan over medium heat. Cook onions, stirring occasionally, for 25 to 30 minutes until caramelized. Let cool. If making ahead, onions will keep in the fridge for 4 days.
Step 3

Divide ground beef into 6 patties. Season both sides with salt and pepper. Set aside.
Step 4

Preheat oven to 225°F. Spread butter on one side of each bread slice. Sandwich cheese between bread slices with butter sides out. Set a heavy-bottomed or cast iron pan over medium heat. Add sandwiches (you will need to cook in batches). Cook for 3 to 5 minutes per side until bread turns golden and cheese melts. Place on a baking sheet and keep warm in oven until burgers are ready.
Step 5

Increase heat to medium-high. Coat cast iron pan with oil. Add patties. Cook for 3 to 5 minutes per side until golden and medium-rare. Let burgers rest. Open grilled cheese sandwiches and slot in patties. Top patties with caramelized onions and drizzle of chili mayo.