Patty Melt with Caramelized Red Pepper, Jalapeno and Onion
This Patty Melt is a flavor bomb! Juicy beef, melty cheese, and sweet-spicy caramelized veggies come together for a perfect comfort meal.
Equipment
- Skillet
- Spatula
- Knife
- Cutting Board
- Measuring cups and spoons
Ingredients
- 1 lb ground beef
- 4 slices rye bread or toast
- 1/2 cup onions thinly sliced
- 1/2 cup red peppers sliced
- 1 jalapeno seeded and sliced
- 2 slices process American or Swiss cheese
- 2 tablespoons butter softened, divided
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Start by heating a tablespoon of butter in a skillet over medium heat. Add the thinly sliced onions, red peppers, and jalapenos. Sprinkle with a pinch of salt and sauté for about 10-15 minutes, stirring occasionally, until the onions are caramelized and the peppers are tender.
- In a separate bowl, season the ground beef with salt and pepper. Form it into two patties.
- In another skillet, cook the patties over medium-high heat for about 4-5 minutes on each side, or until they are cooked to your desired doneness. If you like your cheese extra melty, place a slice on each patty during the last minute of cooking and cover with a lid.
- On one slice of rye bread, layer a patty with melted cheese, followed by a generous scoop of the caramelized vegetable mixture. Top with another slice of bread.
- Spread the remaining tablespoon of butter on the outside of the sandwich. Place it back in the skillet over medium heat. Cook for about 3-4 minutes on each side, until the bread is golden brown and crispy.
- Remove the patty melt from the skillet, slice in half, and serve immediately with your favorite sides, like fries or a simple salad. Enjoy!
Notes
- Use cheddar or pepper jack cheese for a different flavor and extra kick.
- Try sourdough or whole grain bread instead of rye for variety.
- Store leftover caramelized vegetables in an airtight container in the fridge for up to 3 days and reheat before use.
- To prevent patties from falling apart, avoid overworking the ground beef when forming them.
- Drain excess moisture from vegetables before assembling to keep the sandwich from getting soggy.