Patty melt with Russian dressing and sauerkraut onions on rye
Claire Saffitz x Dessert Person · ♥ 8.4K likes · 316.7K views · 19 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ cup prepared mayonnaise
- ¼ cup sweet relish
- 3 tbsp ketchup
- 1 tbsp lemon juice
- 1 tsp onion powder
- 1 tbsp prepared horseradish
- salt
- pepper
Russian dressing: stir together sweet relish, ketchup, lemon juice, onion powder, prepared horseradish and mayonnaise; season with salt and pepper. Reserve a tablespoon or two of extra mayo for the bread.
Stirring the Russian dressing
- 2 whole medium yellow onions
- 2 tbsp oil
Preheat the griddle over two burners to medium, medium-low. Cook the onions in a couple of tablespoons of oil, higher at first until they wilt and turn translucent, then lower so they colour evenly without frying or burning; salt lightly at the start.
- salt
- 1 parts sauerkraut
When shrunk to a quarter to a third of their volume and dark golden brown, take half; add sauerkraut with a little juice to the rest, one part to two parts onion, and cook down. Adjust the salt.
- 5 oz 80-20 grass-fed ground beef
- salt
- coarse pepper
Portion 5 oz patties and press between parchment into a thin even shape a little bigger than the bread, handling the meat as little as possible. Season both sides with salt and coarse pepper with dry hands.
Cook the patties on the smoking-hot griddle under a griddle press until well browned and mostly cooked on the first side; flip, turn the griddle off and let the second side finish gently. Move to a cutting board.
Griddling the patties
- 1 tsp prepared mayo
- 4 slices sourdough rye bread
Spread about a teaspoon of mayo thinly on the outside of each slice. Blot off some beef fat, return the griddle to medium, and lay the bread mayo side down.
Mayo on the bread and building the melts
Build: about a tablespoon of Russian dressing on each slice, Swiss on each side, the patty on one side, the sauerkraut onions on top; close up.
Cook until well browned and toasted on both sides and the cheese is melted, turning the heat down as needed.