The Ultimate Patty Melt

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The Ultimate Stout Patty Melt
This patty melt contains a bit of stout beer in both the ground beef patties and the sauteed onions, giving it a rich beefy flavor. I recommend using a marbled rye for this recipe. If you are unable to find cippolini onions, any sweet onion will do.
Course Main Dish
Cuisine American BBQ
Prep Time 30 Minutes
Cook Time 47 Minutes
Servings
People
Ingredients
Course Main Dish
Cuisine American BBQ
Prep Time 30 Minutes
Cook Time 47 Minutes
Servings
People
Ingredients
Instructions
  1. To prepare onions: heat olive oil in large skillet. Add onion slices and saute for 3 minutes. Once onions become slightly opaque, add beer and cook for 30 seconds. Add broth, soy sauce, salt, black pepper, and chili powder. Allow onions to simmer on medium-low for 30-35 minutes until liquid has absorbed and onions are soft. You can make ahead of time and reheat once patties are cooked.
  2. Preheat grill for medium-high heat.
  3. Place ground beef into a large bowl. Add 1/3 cup of stout beer, salt, Worcestershire sauce, onion powder, garlic powder, and black pepper to meat. Combine well, but do not over mix. Form into 6-7 oblong patties, a little bigger that the length and width of marbled rye slices. Place patties onto grill and cook for 5-6 minutes per side. Toward the end of cooking, add 2 Swiss cheese slices to each patty and cook until cheese has melted. Remove from heat and arrange onto toasted rye bread. Top with sauteed onions and remaining bread halves.