PATTY MELTS

By curly

Ingredients

• 1 pound ground sirloin
• 2 rounded Tbsps dill pickle relish
• 2 Tbsp steak sauce
• 1 Tbsp Montreal Steak Seasoning by McCormick
• 2 tsps sweet paprika
• Drizzle of extra-virgin olive oil
• 3 Tbsps butter, divided
• 1 large onion, thinly sliced
• 8 slices rye, white, or pumpernickel bread
• 8 slices deli Swiss cheese

Preparation

Step 1

Heat a large nonstick skillet over medium-high heat.

Mix meat and relish, steak sauce, steak seasoning and paprika. Divide meat and form 4 large, thin patties. Add evoo to pan and cook burgers 3 or 4 minutes on each side. Take patties out and add another drizzle of evoo and 1 tablespoon butter. When butter has melted into oil, fry onions until just tender, 5 minutes. Slide onions onto patties.

Return pan to stove and add 1 tablespoon butter and 2 slices bread. Top each bread slice with a slice of cheese, a patty with onions and another slice of cheese. Top each sandwich with another slice of bread and press the patty melts together. Cook 2 or 3 minutes on each side to set the sandwich and toast the bread.

Add remaining tablespoon butter to pan and repeat process to make 2 more sandwiches. Cut sandwiches from corner to corner.