Smashed burger patty melt featuring loads of caramelized onions, fresh microgreens, spicy mustard and a homemade horseradish aioli to tie it all together in this melt in your mouth crispy grilled sandwich.
Buckle up because you’re headed straight for flavour town! This is one hell of a sandwich. Crispy crunchy bread, thin beefy patty, loaded with buttery sweet caramelized onions and a sharp horseradish aioli to perfectly compliment it all. It’s pure joy and comfort food.
YOU MAY BE WONDERING..
What’s a patty melt? Well if you’re new around here, we’ve made one before. Check it out here. More commonly known in the U.S. across diner’s, but it’s basically a cross between a burger and a grilled cheese sandwich where you have a burger that’s served on sliced bread versus a bun.
The melt can either be cheese or caramelized onions or both. Cooking the onions until they are caramelized does that almost an hour to do. They can definitely be done ahead of time and reheated, but often we just start them right away and tend to other tasks in the kitchen while they cook. They are a MUST for this recipe. Too good not to make and honestly probably make the top 3 in our choice of ingredients we can’t do without for a burger.
If you’ve got a griddle or flat top, we recommend making the sandwiches using that. Otherwise a cast iron skillet or the same pan use for your onions will get the job done just as good.
Once the sauce is made, the onions are cooked and the patties have been cooked, the first thing to do in assembling the melts is to butter the bread and place that side down onto the hot surface. fry that until it’s all crispy and toasted just as you would do if you were making a grilled cheese. Next thing is to sauce it up. What we’ve done is spread spicy mustard on the inside of one bread and the other we did a generous spread of our homemade horseradish aioli. Depending on the size of the bread you used, you may need to place two patties side by side on the piece of bread used to build your sandwich. Load it up with your greens as you would assemble your burger and fold the top “bun” in this case the other piece of bread overtop.
There’s no flip required here. We don’t want to mess up the sandwich and lose anything that’s inside. So we’re just toasting all the bread at the same time and when it’s all crispy and golden, placing it ontop and just giving it a quick hard press to seal shut your sandwich.
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