Spice up Your Labor Day BBQ

By David Zinczenko and Matt Goulding

When you think of a patty melt, it’s more likely that your thoughts take you to a diner rather than a Labor Day barbecue, but this inventive recipe is so delicious that you’ll be inspired to make it a new BBQ staple. The recipe calls for a patty made out of either sirloin or turkey, both options will result in a lean and delicious burger, and Swiss cheese to top it, which has fewer calories than cheddar.

Ultimate Patty Melt Recipe

SERVES 4

YOU’LL NEED

1 lb ground sirloin or ground turkey (Both turkey and sirloin will produce perfectly lean, delicious results, so really, it’s just a matter of personal preference.)
1 tsp salt
1⁄2 tsp black pepper
1 Tbsp canola oil
1 large red onion, diced
4 slices Swiss cheese (Not only is Swiss traditional, but it also contains fewer calories and less sodium than Cheddar.)
8 slices rye bread, toasted

HOW TO MAKE IT

Season the meat with the salt and pepper and form into 4 large, thin patties.
Heat the oil in a cast-iron skillet over medium heat. Add the patties and scatter the onion around the burgers.
Stir the onion from time to time to keep it from burning.
Cook the burgers for 3 to 4 minutes, then flip and immediately cover each with a slice of Swiss.
Continue cooking until the burgers are cooked all the way through, about another 3 minutes. Remove, place on top of the toasted rye, cover with the sautéed onions, and top with the other slice of rye.

Eat This Tip

Diced Onion: Step by Step

Fumble your way through an onion, and you’ll end up bathed in tears. Speed up your prep (and keep your eyes dry!) with these three simple steps that will yield you restaurant-quality chopped onions, giving you even more reason to eat in.

Step 1: Slice off the top, leaving the root end intact
Step 2: Make a series of horizontal and vertical cuts.
Step 3: Chop across the onion in 1⁄4-inch intervals.

https://www.eatthis.com/patty-melt/