Mini Patty Melts with Caramelized Onion Confit

Name: Mini Patty Melts with Caramelized Onion Confit
Yield: 6
Ingredients: 1 large onion, cut into ¼-inch thick slices; 1 tablespoon Cabot Salted Butter; ¼ teaspoon salt; Pinch pepper; 1 pound ground beef or bison; 1 cup finely chopped baby Portobello mushrooms; 1 tablespoon sweet pickle relish 12 slices bread; Cabot Vermont Sharp Cheddar Cracker Cuts; 3 tablespoons Cabot Salted Butter

Servings

6

Move over tuna melts, this patty melt recipe is the new fan favorite sandwich! Made with homemade patties consisting of ground beef, mushrooms and pickle relish, topped with Cabot Vermont Sharp Cheddar Cracker Cuts and an out-of-this-world caramelized onion confit, and served between two slices of your favorite sandwich bread (with crusts removed), this is one patty melt you’ll crave again and again. Bonus! The patty melt sauce can be made the traditional, stovetop way or in an Instant Pot! Try it out and then share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.

The first step to making this amazing patty melt is to make the caramelized onion confit. If making the traditional way, you’ll need to stir the onion slices, Cabot Salted Butter, salt and pepper in a large skillet over medium heat. Cook, stirring occasionally, for 30-45 minutes or until caramelized.

If making in an Instant Pot, combine the onion slices, Cabot Salted Butter, salt and pepper together in the container of your Instant Pot. Cook on sauté mode for 5 minutes, then close the lid and cook on manual for 8 minutes. Carefully release the pressure, remove lid and sauté an additional 5 minutes, stirring occasionally, or until extra liquid cooks away.

Next, make the patty melts. Combine the ground beef, finely chopped mushrooms and pickle relish, then divide evenly into 6 patties. Grill patties on a hot grill until cooked to the desired degree of doneness.

Cut each slice of bread with a 3-inch round cutter or the lid of a wide-mouth ball jar, discarding outer crusts or saving for another use. Top a round of bread with two Cabot Sharp Cheddar Cracker Cuts, then top cheddar cuts with a meat patty. Add about 1 tablespoon of the caramelized onion confit and then top confit with two more Cabot Sharp Cheddar Cracker Cuts and another round of bread. Dig in and enjoy!

Can’t get enough delicious sandwiches? Meat lovers will love our warm, comforting Bacon Cheeseburger Sliders! Did you know Cabot is a co-operative of over 800 farm families who continuously strive to produce the best dairy products around? If you love this patty melt recipe as much as we do, we’d really appreciate it if you could rate and review it when you have the chance!

Ingredients

Caramelized Onion Confit:

1 large onion, cut into ¼-inch thick slices
1 tablespoon Cabot Salted Butter
¼ teaspoon salt
Pinch pepper

Patty Melts:

1 pound ground beef or bison
1 cup finely chopped baby Portobello mushrooms
1 tablespoon sweet pickle relish 12 slices bread
Cabot Vermont Sharp Cheddar Cracker Cuts
3 tablespoons Cabot Salted Butter

View Cart (0) Checkout

Directions

To Make Caramelized Onion Confit

Traditional Method:

STIR onion slices, butter, salt, and pepper together in a large skillet over medium heat.
COOK, stirring occasionally, for 30-45 minutes or until caramelized.

Intant Pot Method:

COMBINE onion, butter, salt, and pepper together in the container of an Instant Pot. Cook on sauté mode for 5 minutes. Close lid and cook on manual for 8 minutes. After carefully releasing the pressure, remove lid and sauté an additional 5 minutes, stirring occasionally, or until extra liquid cooks away.

To Make Patty Melts:

COMBINE ground beef, finely chopped mushrooms, and pickle relish.
DIVIDE into 6 even patties. Grill patties on a hot grill until cooked to desired degree of doneness.
CUT each bread slice with a 3-inch round cutter or the lid of a wide-mouth ball jar, discarding outer crusts or saving for another use.
TOP a round of bread with two Cabot Sharp Cheddar Cracker Cuts.
TOP Cracker Cuts with a patty of meat. Add about 1 tablespoon Caramelized Onion Confit. Top Confit with two more Cabot Sharp Cheddar Cracker Cuts and another round of bread.