I am not sure why it took me so long to start making Patty Melts but I can promise you one thing -- they are going to be a new staple in my house! A patty melt is everything I love about a grilled cheese sandwich and a burger in one! For this particular recipe, I used Primal Palate's Steak Seasoning to provide the most incredible flavor to the burger patties. Of course, the best gluten free bread is the Canyon Bakehouse Heritage Style Bread!
Prep Time: 5 minutes Cook Time: 25 minutes Serves: 4
Ingredients:
4 Burger Patties
1 Yellow Onion
1 tbsp Olive Oil
½ tsp Salt
Primal Palate Steak Seasoning
2 tbsp Butter or Mayo
8 slices Gruyere Cheese
8 slices Gluten Free Bread
Heat 1 tbsp of olive oil in a skillet over medium heat. Thinly slice the yellow onion and add to the pan. Sprinkle with a pinch of salt, and cook until caramelized, about 15 minutes. Stir occasionally to prevent burning. Once done, remove from the pan and save for later
Season the burger patties with Primal Palate Steak Seasoning. In the same skillet, cook the patties over medium-high heat until they reach your desired level of doneness, about 3-4 minutes per side.
While the patties are cooking, spread butter or mayo on one side of each slice of gluten-free bread.
Place one slice of bread, buttered side down, in a skillet over medium heat. Top with a slice of Gruyere cheese, a cooked burger patty, caramelized onions, another slice of Gruyere cheese, and another slice of bread, buttered side up.
Cook each side until the bread is golden brown and crispy, and the cheese is melted, about 2-3 minutes per side.
Cut the patty melts in half and serve hot. Enjoy your delicious, gluten-free patty melt!
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