With Memorial Day so near, we were hoping to break out the grill sooner than later. But with such a relentlessly rain-filled forecast, we might have to settle for flipping the season’s first burger in a pan instead. Whatever the weather, why not lay your patty on a slice of rye bread instead of the usual bun? That’s how John Mooney, the chef-owner of Bell Book & Candle, rolls. He shares the recipe for his Patty Melt Burger here.
“The reason why I love this dish and why it works is because of its simplicity,” says Mooney. “I use great beef, aged cheddar, and caramelized onion, which I put between slices of New York seeded rye bread. A perfect marriage of four ingredients all cooked side by side on the griddle. Although I do serve a side of my Old School Thousand Island dressing with my patty melt, it’s also great on its own.”
Bell Book & Candle’s Patty Melt Burger
by John Mooney
4 6-ounce ground beef patties, hand-shaped into squares (80/20 meat-to-fat blend)
8 cheddar slices
1 white onion, sliced
8 slices rye bread
1-2 tablespoons grapeseed oil
salt and pepper, to taste
Place one slice of cheese on each slice of bread. Warm the griddle or a large frying pan on medium heat. Season each side of the burger patty with salt and pepper. Begin by placing the burger and onion slices side by side on the griddle or pan. On the opposite side, drizzle a thin layer of oil and place the bread flat with cheese side up. Cook the patty about 3 minutes on each side for medium.
Remove the patty from the griddle and let it rest for one minute. Place grilled onions on top of one slice of bread, then place the patty on top of the onions. Top off with another piece of bread, cheese side down. Cut in half, and serve with a pickle spear.