These Ultimate Patty Melts really know what it takes to knock the classic cheeseburger right off its thrown! Seriously. Once you taste the hearty, juicy beef patties, loaded with rich, melty cheese and smothered with a creamy, spicy spread, you’ll truly understand. Perfectly placed between two toasted pieces of bread, it won’t be long before you understand why these are called the Ultimate Patty Melts!
Ingredients
- 1 pound 80% lean ground beef
- 1 fresh bunch 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 chipotle peppers in adobo sauce, minced, plus 3 teaspoons of adobo sauce reserved
- 2 tablespoons unsalted butter
- 1 (12-ounce) white or rye bread loaf, cut into 8 slices
- 8 ounces Monterey Jack cheese, cut into 8 slices
Directions
Step 1 –Shape the ground beef into 4 thin patties to 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 toss to combine.
Step 3 –In a large skillet over medium-high heat, add the seasoned scallions and cook, turning occasionally, until they are charred in spots and tender, about 4 minutes.
Step 4 –Transfer the cooked scallions to a cutting board and coarsely chop.
Step 5 –In a small bowl, add the chopped scallions, 1/4 cup of the mayonnaise, the minced chipotle peppers, and 3 teaspoons of the reserved adobo sauce and stir to combine.
Step 6 –Wipe the skillet clean.
Step 7 –Place the same skillet over medium-high heat and melt the butter.
Step 8 –Add the beef patties to the melted butter and sprinkle them evenly with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
Step 9 –Cook the patties, occasionally pressing down on the tops with the spatulas, until the bottoms are well-browned, about 2 minutes.
Step 10 –Flip the patties and evenly sprinkle them with the remaining 1/2 teaspoon of salt and the remaining 1/2 teaspoon of the pepper.
Step 11 –Cook the patties, occasionally pressing down on the tops with the spatula, until they reach an internal temperature of at least 145 degrees F for medium-rare and a crust forms on the bottoms, about 2-3 minutes.
Step 12 –Transfer the patties to a paper-towel-lined plate.
Step 13 –Wipe the skillet clean.
Step 14 –Spread 1 tablespoon of the scallion-mayonnaise on one side of 4 of the bread slices.
Step 15 –Top each of the same 4 bread slices with 1 slice of cheese, 1 cooked patty, and then 1 additional cheese slice; finally top each of them with the remaining bread slices.
Step 16 –Place the same skillet over medium heat.
Step 17 –Spread 1 outer-side of each of the sandwiches with 1/2 tablespoon of the mayonnaise.
Step 18 –Place the sandwiches, mayonnaise-side down, in the skillet and cook, pressing the tops with the spatula, until the bottoms are golden, about 1 minute 30 seconds-3 minutes.
Step 19 –Spread the tops of each of the sandwiches with 1/2 tablespoon of the mayonnaise.
Step 20 –Flip the sandwiches and cook, occasionally pressing the tops with the spatula, until the bottoms are toasted and the cheese has melted, about 2-3 minutes.
Step 21 –Cut the sandwiches in half and serve.
