Crispy Classic Patty Melts on Rye with Melted Cheese

Beef burger with cheese on a plate with salad.

Crispy Classic Patty Melts on Rye with Melted Cheese

Crispy Classic Patty Melts on Rye are a perfect grilling burger with a tasty Mexican inspired side.

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Course: BBQ, Lunch, Main Course, Snack

Cuisine: American, Mexican

Keyword: burger recipe, Crispy Classic Patty Melts on Rye, grilling recipe

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: burgers

Calories: 450kcal

Author: Martin (Dad What Cooks)

Cost: £5

Equipment

1 Burger press optional

Ingredients

For the mayonnaise

2 tablespoon diced white/brown onion
1 ripe avocado (peeled and de-stoned)
2 tablespoon mayonnaise
1 tablespoon chopped coriander
2 teaspoon lime juice
1 clove garlic

For the burgers

500 g minced beef
1 pinch coarse salt
2 jalapeño or finger chilli peppers finely chopped
1 teaspoon black pepper

Instructions

Make the guacamole (mayo)

In a medium bowl mash the avocado and mayonnaise together with a fork. Press it all to a mush trying to get rid of most of the lumps.
Stir in the onion, tomatoes, coriander, lime juice, and garlic. Season accordingly with some salt.
Cover this dish in clingfilm and place in the fridge for at least 30 minutes. This can be prepared the day beforehand and will last up to 48 hours in the fridge.

Make the burgers

Set up the BBQ for direct heat. Check out the BBQ basics guide for more information on cooking methods.
Mix the beef, chillies, salt and pepper in a bowl and combine so everything is evenly distributed.
Split the mix evenly into 4 balls around 125g in weight each. For accuracy you can weigh the mix to get the total and then split this by 4. Use a set of digital kitchen scales for accurate weights.
With your thumb or the back of a spoon, make a shallow indentation about 1 inch) wide in the centre of the burgers. This will keep them from forming a dome as they cook.
Grill the burgers over direct high heat, with the lid closed until they are cooked to medium doneness, 8 to 10 minutes. During cooking you can turn once when the burgers release easily from the grate without sticking.
During the last minute of cooking time, toast the buns, cut side down, over direct heat.
Then build your burger with a bun, burger patty and a tablespoon of avocado guacamole mayonnaise.

Notes

Depending on the fat content of the minced meat your burger may seem dry and fall apart if using lower fat beef. This can be fixed by using either an egg or some milk to bind the beef together before cooking.

You can add some cheese on to the burger at the point of building the burger for an extra calorie treat.

Nutrition