Patty melt with caramelized onion and gruyere cheese.
So, I chopped up a couple of large onions
actually did this last night,
so I'd be a little bit ahead this morning.
In the pan I've got a little bit of butter and olive oil,
together with bay leaves, two bay leaves.
And we're going to cook our onions low and slow,
for 45 minutes to an hour with fine sea salt.
A little ground thyme.
This is how I start my mom's chicken liver recipe
by the way, it's delicious.
And a little white pepper, or fine black, whatever you want.
And we just stir these occasionally,
and I have the stove on the absolute
lowest setting possible for this pan.
You don't want to burn the sugars,
you want these to, well, obviously from the name
become caramel and sugary sweet.
The patties I have sitting chilled in the fridge,
salt, pepper, and a little Worcestershire.
Every time I make patties I put a little Worcestershire.
These are very thin,
and you wanna make them a little bit wider than the bun,
so here's the bun because they're going to shrink, right.
We are going to invert, so turn each half upside down, okay.
Here's the bun up, here's the bun bottom.
Actually I'm just flipping over the top,
and give it a good squish.
There's our brioche bread for the patty melts.
This was a pound of gruyere,
but I trimmed all of the rind away,
so we ended up with about 14 ounces
of gruyere for four burgers.
I'm going to add a little bit of...
This is beef bone broth,
but you can use beef stock, or even vegetable stock,
or chicken stock and add to the onions
to keep them nice and a little bit saucy.
I cook them in the cast iron skillet.
You have to let them cool a touch,
so that you can handle them to build
the patty melts of course.
So, I cook them about seven minutes or so,
four minutes on the first side,
flip let them get that nice brown
that really kind of reddish brown crust going on both sides.
Here's how we build the burgers, the patty melts.
I started buttering our brioche,
so we have the brioche bun bottom
and we're brushing it with butter.
Then we're going to invert the roll,
so we're building the rolls upside down, okay.
It's kinda turned inside out.
So, we're going to start on one side with cheese,
this is gruyere, then a Patty, okay.
Then a little more cheese.
Then on this side we're going to anchor our pickles,
whoops, with a little Dijon mustard.
And here's our corny shaw.
And my favorite part, the sweet caramelized onion.
Now, you can put the onions on the bottom,
or between the pickles, it's really up to you.
Probably easier if you just put the onion down first,
but whatever I got three more I can build.
Then you put this together,
squish again to set it and keep making them.
And then I'm gonna put these in the pan,
and just melt the cheese and set the burgers on both sides.
Okay guys, here we go.
Oh, the cheese is so gooey.
Here's the burger, picks in.
Cut them in half, gorgeous and still a little pink
inside, our cheese is melted.
Lovely.