Description
Just love the tangy taste of these patty melts.
Ingredients
- 8 medium slices sweet onion (such as Vidalia®)
- 1 tablespoon balsamic vinegar
- 1 pound extra-lean ground beef
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 serving cooking spray
- 8 (1 ounce) slices rye bread
- 3 tablespoons Dijon-mayonnaise blend (such as Hellman’s® Dijonnaise™)
- 1 cup shredded reduced-fat Jarlsberg cheese
Instructions
- Arrange onion slices on a plate and drizzle vinegar over top. Divide beef into 4 equal portions
- shaping each into a 1/2-inch thick patty. Season patties with salt and pepper.
- Heat a large grill pan over medium heat. Coat the pan with cooking spray and add onion. Cover and cook for 6 minutes
- flipping halfway. Remove from pan
- cover
- and keep warm.
- Heat the grill pan over medium-high heat. Coat with more cooking spray and add patties. Cook until no longer pink in the centers
- about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove patties to a plate
- drain and discard any grease
- and wipe the pan clean with a paper towel.
- Spread Dijon-mayonnaise blend evenly over all bread slices. Layer 4 of the slices with 2 tablespoons Jarlsberg cheese
- 1 beef patty
- 2 onion slices
- and 2 tablespoons Jarlsberg. Place remaining bread slices mustard-side down on top of the sandwiches.
- Heat the grill pan over medium heat and coat with cooking spray. Add sandwiches to the pan and place a cast iron or other heavy skillet on top
- pressing gently to flatten sandwiches. Cook until bread is toasted
- about 3 minutes per side
- leaving the skillet on top as they cook.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 4