Cast Iron Patty Melts - Recipes

Cast Iron Patty Melts

I’ve been wanting to share my recipe for patty melts for a while now, so when my friends at Holten Meats sent me some of their Chop House Certified Angus and Angus Sirloin 1/3 Pound Steak Burgers, I knew what I had to do.
Now, let me be clear about this. I’ve been a little bit of a snob when it comes to frozen burgers.  They just haven’t been my jam.  But these changed my mind.  Seriously.  Outside of them being incredibly convenient, these packed some serious flavor.  The ingredients on the Angus Sirloin burgers I used were just certified Angus beef, celery salt, black pepper, and rosemary extract.  There’s a lot to be said about knowing exactly what’s in your food.  Some will argue that a true patty melt doesn’t have a sauce.  And they can’t just keep on arguing.  I’ll be over here with my fingers in my ears and my tongue sticking out.  Okay, not really.  Well, maybe…  I just love the flavor and extra gooeyness that the sauce gives my version.  I bet you will too.  Y’all enjoy!
Cast Iron Patty Melt

2 large sweet onions, peeled, halved, and thinly sliced
8 tablespoons unsalted butter, divided
1/3 cup mayonnaise
2 tablespoons ketchup
1/2 teaspoon yellow mustard
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
4 Chop House by Holten Angus Sirloin Steak Burgers
8 slices thick cut sourdough or rye bread
4 slices medium cheddar cheese
4 slices swiss cheese

In a large skillet, melt 2 tablesp...
Fuente de la noticia: southernbite
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