Patty Melt
Author
All Things Barbeque
Chef Tom fires up the Kamado Joe for an old school classic, the Patty Melt!
Ingredients
- 4 (1/4 lb each) Creekstone Farms Brisket Blend Burger Pucks
- Obie Cue’s Steakmaker Seasoning
- 4 slices Swiss cheese
- 4 slices American Swiss cheese
- 8 slices rye bread
- 2 tbsp unsalted butter
- For the caramelized onions:
- 2 tbsp beef tallow
- 1 large yellow onion, sliced thin
- 2 tbsp unsalted butter, melted
- Yoder Smokers Beef Rub
- For the Thousand Island Dressing:
- 1/2 cup mayonnaise
- 3 tbsp Hoff & Pepper Smoken Ghost Ketchup
- 2 tbsp Kansas Flavor Bread & Butter Jalapeños
- 1 tsp Kozlik’s Triple Crunch Mustard Seeds
Directions
- Build a hot coal bed in your Kamado Joe Classic III. Install a soapstone cooking surface (or cast iron griddle) at the highest level of the Divide & Conquer System. Stabilize the temperature around 375ºF.
- Melt the beef tallow for the caramelized onions on the soapstone. Add the onions. Season with Obie Cue’s Steakmaker Seasoning. Carefully toss the sliced onions. Close the lid and let cook, stirring occasionally, until onions turn from translucent to lightly browned, about 15-20 minutes.
- Meanwhile, using small squares of parchment paper on top of and below each burger puck, smash the puck out to roughly the diameter of your rye bread, and about 1/2” thick. Season the top sides with Obie Cue’s Steakmaker Seasoning.
- After removing the onions from the soapstone, open the airflow wide open to increase the grill temperature to 450ºF+.
- Place the patties seasoned side down on the soapstone. Season the unseasoned side (now facing up). Cook with the lid open until nicely seared. Flip and immediately top each with a slice of Swiss cheese.
- While the burger patties cook, spread the insides of the rye bread with some of the Thousand Island Dressing. Place one slice of American Swiss on half of the slices of bread. Place caramelized onions on top of the cheese.
Recipe Video
Posted on September 02, 2022
All Things Barbeque