The Great American Patty Melt

Ah the Patty Melt! There’s not many foods out there that conjure up images of a happy childhood sitting in your favorite diner!

Here at Chef Remi, we don't just get asked to reveal how to make complicated, gourmet foods.

We also get asked how to make basic, homemade greats taste just right.

Patty Melts were being devoured as far back as the 1940’s, so they're a real American tradition now. Serve up our ‘no trip to the diner necessary’ version to your family, and they're favorite diner will soon be your home!

Preparation time: 1/2 hour
Cooking time: 1 hour
Total time: 1 1/2 hours
Servings: 8

Your ingredients:

2 onions

14 tablespoons of butter

Salt to taste

2 pounds of ground beef

1 teaspoon of garlic salt

2 tablespoons of Worcestershire sauce

16 slices of white bread

8 slices of sharp Cheddar cheese

8 slices of mild Cheddar cheese

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How to make your Great American Patty Melts :

1.Make your caramelized onions first. Slice the onions into rings using a sharp knife and a cutting board. Heat a skillet over low to medium heat and add 2 tablespoons of butter. Once the butter has melted, add the onion rings and a pinch of salt.

2. Keep an eye on the onions to make sure they are cooking on a low heat and are cooking slowly. Stir only occasionally, and adjust the temperature as you go. Don’t burn them! Cook for 30 – 50 minutes, until onions have reached desired coloring. Remove from heat and set aside.

3.Divide the ground beef into eight portions and roll into patties. Season each beef patty with Worcestershire sauce and garlic salt.

4. Heat a large skillet over medium heat and melt 2 tablespoons of butter. Add 2 of the beef patties.

5. Cook for about 5 minutes on one side and then flip over. Cook until both sides are brown.

6. Anything made with ground meat needs to be cooked through to at least 'medium' level, and preferably to 'well done'. Unlike a piece of beef steak which only has bacteria on the outside, ground meat will have had the bacteria distributed all the way inside by the meat grinder. Use a good cooking thermometer and make sure each patty registers to at least 170°F right at the center of the patty.

7. Remove the cooked beef patties from the skillet and onto a plate.

8. Repeat for all the other patties, cooking 2 at a time. Add butter as needed (up to 4 tablespoons)

9. Wipe the skillet clean using paper towels. Soften 6 tablespoons of butter and spread onto one side of each of the 16 slices of bread.

10. Place a couple of slices onto the skillet, butter side down. Top each slice of bread with the caramelized onions you set aside earlier, then a beef patty.

11. Now add a slice of sharp cheddar cheese and a slice of mild cheddar cheese onto each.  Top with another slice of bread, butter side up, to create 2 patty melts.

12. Cook for about 2 to 3 minutes until the bottom side has turned a golden brown color. Now, flip the patty melts and toast the other side for another 2 to 3 minutes. You can cover your patty melts with a lid so the cheese melts more quickly

13. Remove the patty melts and set aside. Repeat steps 10 to 12 to create another 6 patty melts. Serve straight away. There’s no diner like a home diner!