TasteToronto | Chef Anthony Rose's Patty Melt

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Chef Anthony Rose's Patty Melt

Easy

Chef Anthony Rose's Patty Melt

Robin Winship

Robin Winship

Chef Anthony Rose's Patty Melt

Method

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.

Tags:

Cooking At Home

Toronto Restaurants

Patty Melt

Chef Anthony Rose

Rose and Sons

Easy

Chef Anthony Rose's Patty Melt

Robin Winship

Robin Winship

Chef Anthony Rose's Patty Melt

Yields:

Serves 6

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 42 mins

5.0

Rate This Recipe

American

Main Dishes

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

Send list of ingredients to myself

Method

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.

Tags:

Cooking At Home

Toronto Restaurants

Patty Melt

Chef Anthony Rose

Rose and Sons