Grilled Patty Melts

Cooking with Paula McIntyre

500g minced beef 2 teaspoons onion powder 2 teaspoons finely chopped gherkin 2 teaspoons American mustard ½ teaspoon salt 1 tablespoon Worcestershire sauce Oil for brushing

Mix all the ingredients together and form into 4 patties the same size and shape as the bread you’re going to use. Brush with oil and cook on a hot pan for about 3 minutes each side or until cooked through.

Caramelized onions 4 red onions 2 tablespoons oil 2 teaspoons sugar 2 tablespoons balsamic vinegar Salt and pepper to taste

Peel the onions and cut in half through the root. Slice as thinly as you can. Heat the oil in a pan and add the onions, cook gently over a medium heat for about 10 minutes or until they’ve wilted down and are soft. Add the sugar and cook for a minute. Add the vinegar and cook until it has evaporated. Season with salt and pepper.

To assemble 8 slices of bread – you could use pan loaf, granary bread or I used a seeded rye 8 slices Emmental cheese Mustard Mayonnaise Ketchup 50g butter

Spread the bread with mayo, mustard and ketchup. Spread over the onion mixture on each and top with a patty. Top with the cheese and then a slice of bread. Heat the butter in a pan large enough to hold all 4 sandwiches or use 2. When the butter is melted and foaming add the sandwich and cook for about 2 minutes each side. Serve immediately.