Grilled Patty Melts

Grilled Patty Melts

Oozy and crisp, a patty melt is always a treat to eat, but not so much to cook: The process can be splattery, and it can be tricky to make them for more than two people at a time. The grill not only solves these problems, but imbues the simple components — ground beef, bread, cheese and onions — with a hint of smoke. Grill the onions until golden, then the patties, mostly on one side, for a chargrilled exterior and medium-rare inside. While that’s happening, toast the bread and melt the cheese on the cool side of the grill. Serve with a pickle and mustard alongside to cut through the richness.

Yield: 4 servings

1½  pounds ground beef (20-percent fat)

8 slices rye bread

Softened butter, for greasing

8 ounces sliced Swiss, Cheddar or both

1 large sweet onion, sliced into ¼-inch-thick rings

Olive oil

Salt and black pepper

Heat a grill for two-zone cooking over high heat (see Tip). Form the beef into 4 (6-ounce) patties at least ¼ inch larger than the size of your bread. Refrigerate while you prepare the remaining ingredients and grill the onions (cold meat ensures a medium-rare middle and browned exterior).

Thinly spread butter on one side of each piece of bread and set aside. On a sheet pan, toss the onion with oil, salt and pepper to coat; take the onion slices and tongs out to the grill.

Grill the onion slices over direct heat, flipping occasionally, until softened and charred in spots, 10 to 12 minutes. If using a gas grill, cover grill between flips. Transfer back to the sheet pan.

Season the patties generously with salt and pepper. Bring the patties, bread, cheese and a spatula to the grill. Place the patties over the hottest part of the grill. Cook, covered if using a gas grill, until patties have released from the grates, are browned and some juices pool on top, 3 to 5 minutes. (If flare-ups occur, move the meat to the cooler side of the grill.) Flip and cook until the patties are medium rare, 1 to 2 minutes. Transfer to the sheet pan.

Place the bread butter-side down over indirect heat (without the flame). Top them with the cheese, cover the grill and cook until the bread is toasted and the cheese has melted, 1 to 3 minutes. If the cheese is melted but the bread isn’t toasted yet, move it to direct heat (watching closely for burning). Transfer to plates (or the sheet pan), top four slices with patties and onions and close the sandwiches, pressing down to meld everything together.

Tip: For indirect heat on a charcoal grill, pour the coals on one side. For a gas grill, heat all burners on high, then turn one off.

Pro Tip for any grilled sandwich - Don’t butter the bread. Melt the butter in your skillet or griddle. Lift up sandwich before turning and add another pat for the second side. So much easier.

Use mayonnaise for the nicest crispist grilled bread