Patty Melts with Grilled Onions

19 Reviews
ADD YOUR REVIEW
Total Time:
35 Mins
Yield:
4 servings (serving size: 1 sandwich)
By Elizabeth Karmel
May 2008
RECIPE BY Cooking Light

Juicy hamburgers are packed with flavor from the sweet onions and spicy mustard. For a sharper onion taste, use white or red onions in place of Vidalias.

Ingredients

  • 8 (1/8-inch-thick) slices Vidalia or other sweet onion
  • 1 tablespoon balsamic vinegar
  • Cooking spray
  • 1 pound extralean ground beef
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons creamy mustard blend (such as Dijonnaise)
  • 8 (1-ounce) slices rye bread
  • 1 cup (4 ounces) shredded reduced-fat Jarlsberg cheese

Nutritional Information

  • Calories 341
  • Caloriesfromfat 25%
  • Fat 9.6g
  • Satfat 4.4g
  • Monofat 3.2g
  • Polyfat 1g
  • Protein 31.5g
  • Carbohydrate 31.1g
  • Fiber 3.6g
  • Cholesterol 60mg
  • Iron 3mg
  • Sodium 754mg
  • Calcium 350mg

How to Make It

Step 1

Arrange onion slices on a plate. Drizzle vinegar over onion slices. Heat a large grill pan over medium heat. Coat pan with cooking spray. Add onion to pan; cover and cook 3 minutes on each side. Remove from pan; cover and keep warm.

Step 2

Heat pan over medium-high heat. Coat pan with cooking spray. Divide beef into 4 equal portions, shaping each into a 1/2-inch-thick patty. Sprinkle patties evenly with salt and pepper. Add patties to pan; cook 3 minutes on each side or until done.

Step 3

Spread about 1 teaspoon mustard blend over 4 bread slices; layer each slice with 2 tablespoons cheese, 1 patty, 2 onion slices, and 2 tablespoons cheese. Spread about 1 teaspoon mustard blend over remaining bread slices; place, mustard side down, on top of sandwiches.

Step 4

Heat pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

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Ratings & Reviews

daneanp's Review

DivineDivia
March 14, 2014
These were good - I used my panini press - but I'd do a couple of things differently next time. I wouldn't grill the onion, but saute it in a frying pan with a little olive oil and the vinegar, make it a bit more like caramelized onion. I'd also get rid of the dijonaise and use reduced fat 1000 island dressing. Yeah...that is more reubenesque, but that is what my family (and I) would prefer. Will definitely add to our regular rotation with the changes.

prissywill's Review

sterae
September 13, 2013
I make these on sour dough bread and use Swiss cheese. They are delicious.

ksutton99's Review

steponme
September 13, 2013
My husband and I really love this recipe and I make it often. Cooking the onions in the balsamic gives it a really good flavor as well as the mustard.

carolfitz's Review

PeeWeeX
May 23, 2012
Pretty good. Made to recipe using marble rye and cooked all on the George Foreman. Only change was to sprinkle the patties with Montreal steak seasoning instead of s&p. Supereasy dinner. Served with baked beans & corn on the cob.

DivineDivia's Review

janisls
August 29, 2011
N/A

BikerSandy's Review

daneanp
May 16, 2011
Hits the spot!! Undercooked the meat slightly so it finished when toasting. Used the George Foreman to get that panini-press effect. Love the crunch of the rye. Great way to use the vidalia onions that the Shriner's sell.

vbak66's Review

ksutton99
May 14, 2011
The picture of the sandwich with grill marks comes from a grill pan not a frying pan. I used a grill pan and what a mess. Nothing special.

sterae's Review

BikerSandy
December 05, 2010
These turned out great. They weren't greasy and the onions were really good. The cast iron pan worked great and made the bread crispy and perfect.

steponme's Review

carolfitz
December 04, 2010
I thought this was okay, but my family seemed to enjoy it. I added a beef steak tomatoe slice; that I grilled quickly after grilling the onion. I used sourdough as another reviewer did, b/c I don't care for rye bread.

PeeWeeX's Review

eefinn
December 04, 2010
Made as stated except I used just dijon mustard instead of the blend. Used a really good jewish rye. I've always had a soft spot for these in restaurants. No more sloppy ones dripping with grease. This is easy and excellent.