You’ll be dancing right into the kitchen for lunch today! These Gooey Patty Melts are just about the greatest things since sliced bread. Featured on that OG amazing, creation (toasty bread), this stack of juicy beef patties and melty cheese that are all smothered in a homemade scallion-chipotle mayo is really going to blow your mind! It’s time to hang up the “we’re closed for lunch” sign and bite into these Gooey Patty Melts! They’re going to make your day so much better!
Ingredients
- 1 pound 80% lean ground beef
- 8 scallions, root ends trimmed
- 1 teaspoon olive oil
- 1 teaspoon kosher salt, plus more, to taste
- 1 teaspoon black pepper, plus more, to taste
- 1/2 cup mayonnaise, divided
- 2 teaspoons canned diced chipotle chiles, plus 3 teaspoons adobo sauce
- 2 tablespoons unsalted butter
- 1 (12-ounce) loaf rye or white sandwich bread, cut into 8 1/2-inch-thick slices
- 1 (8-ounce) block Monterey Jack cheese, cut into 8 thin slices
- pickles, optional, to taste
Directions
Step 1 -Shape the ground beef into 4 thin patties that match the size and shape of the bread slices.
Step 2 -In a bowl, add the scallions, the oil, the extra salt, and the extra pepper and mix to combine.
Step 3 -Heat a large skillet over medium-high heat.
Step 4 -Add the seasoned scallions to the skillet and cook, turning occasionally, until they are charred in spots and tender, about 4 minutes.
Step 5 -Transfer the cooked scallions to a cutting board and coarsely chop them.
Step 6 -In a small bowl, add the chopped scallions, 1/4 cup of the mayonnaise, the chipotle chiles, and the adobo sauce and stir to combine.
Step 7 -Wipe the skillet clean.
Step 8 -In the clean skillet over medium-high heat, melt the butter.
Step 9 -Add the beef patties to the melted butter and sprinkle with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper.
Step 10 -Cook the patties, occasionally pressing down on the tops with a spatula to keep them thin and flat, until the bottoms are well-browned, about 2 minutes.
Step 11 -Flip the patties and sprinkle them with the remaining 1/2 teaspoon of salt and the remaining 1/2 teaspoon of black pepper.
Step 12 -Cook the patties, pressing down on the tops occasionally, until they reach an internal temperature of at least 135 degrees F for medium-rare doneness and a crust forms on the bottoms, about 2-3 minutes.
Step 13 -Place the cooked patties on a paper-towel-lined plate, then wipe the skillet clean.
Step 14 -Spread about 1 tablespoon of the scallion-chipotle mayonnaise on 1 side of 4 of the bread slices.
Step 15 -Top each of the coated bread slices with 1 slice of the cheese, 1 of the beef patties, 1 more slice of the cheese, and 1 slice of the remaining bread.
Step 16 -Place the cleaned skillet over medium heat.
Step 17 -Spread 1 of the outer sides of each of the sandwiches evenly with 1/2 tablespoon of the mayonnaise.
Step 18 -Place the sandwiches, mayonnaise-side down, on the hot skillet and cook, pressing the tops down with a spatula, until the bottoms are golden, about 1 minute 30 seconds-3 minutes.
Step 19 -Spread the other outer sides of each of the sandwiches evenly with the remaining 1/2 tablespoon of the mayonnaise, then flip them.
Step 20 -Cook the sandwiches, pressing the tops down occasionally, until the bottoms are toasty and the cheese has melted, about 2-3 minutes.
Step 21 -Slide the pickles through toothpicks and insert them into the center of each of the sandwiches.
Step 22 -Serve.
