Patty Melt with Pickled Onion Salad
A diner favorite, plus an easy red-onion salad, makes for an easy and economical dinner.
- Servings: 4
Source: Everyday Food, December 2010
- 1/2 red onion, thinly sliced
- 3 tablespoons red-wine vinegar
- Coarse salt and ground pepper
- 1 pound ground beef chuck (85% lean)
- 1 tablespoon ketchup
- 1/2 red onion, grated
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon mayonnaise
- 8 slices sandwich bread
- 1 cup grated cheddar
- 1 head iceberg lettuce, chopped
- 1/2 teaspoon dried oregano
In a large bowl, combine red onion slices with vinegar. Season with salt and pepper and toss to coat; set aside. In a medium bowl, combine ground beef, ketchup, and grated red onion. Season with salt and pepper and mix well. Form mixture into four 1/2-inch-thick patties. In a large skillet, heat 1 tablespoon extra-virgin olive oil over medium-high. Add patties and cook until browned on both sides, about 5 minutes total, flipping halfway through. Remove skillet from heat and transfer patties to a plate. Wipe skillet clean.
Divide mayonnaise among sandwich bread slices. Set 4 slices, mayonnaise side down, on a work surface and top each with a beef patty and 1/4 cup grated cheddar. Top with remaining slices, mayonnaise side up. Heat skillet over medium and cook sandwiches in two batches until golden brown on both sides and cheese melts, 5 minutes per batch, flipping halfway through.
To bowl with onion, add lettuce, oregano, and remaining 2 tablespoons oil. Season with salt and pepper and toss to coat. Serve salad alongside patty melts.