Rye Melt Burger

Six cooked burger patties on a white plate.

This is the burger king melt for rye bread

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Course: BBQ, Main Course, Snack

Cuisine: American

Keyword: air fryer, bbq, bread, buns, burger, cheese, melt, rye melt patties

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: Burgers

Calories: 647kcal

Author: Martin (Dad What Cooks)

Cost: £4

Equipment

1 Burger press patty maker optional

Ingredients

3 tablespoon vegetable oil
2 large brown onions halved and cut into thin half-moons
½ teaspoon sugar
1 pinch salt
100 g unsalted butter softened
12 slices rye bread each about ⅓ inch thick
1 kg beef mince
2 tablespoon Worcestershire sauce
½ teaspoon black pepper ground
100 g cheese grated

Instructions

In a large skillet over medium heat on the grill, warm the oil. Add the onions, sprinkle with the sugar, cover, and cook until the onions are tender and golden brown, 15 to 20 minutes, stirring occasionally. Season to taste with salt. Remove from the heat.
3 tbsp vegetable oil, 2 large brown onions, 1 pinch salt, ½ tsp sugar
Butter the bread on both sides and set aside.
Prepare the grill for direct cooking over medium-high heat 250℃ (400℉)
100 g unsalted butter, 12 slices rye bread
Mix the ground beef, Worcestershire sauce, 1 teaspoon of salt, and the pepper, incorporating the spices evenly. Gently shape into eight oval patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch) wide in the centre of the patties to keep them from forming a dome as they cook.
1 kg beef mince, 2 tbsp Worcestershire sauce, ½ tsp black pepper, 1 pinch salt
Brush the cooking grates clean. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium (around 9 to 11 minutes) turning once. Transfer the patties to a baking sheet. Lower the temperature of the grill to medium heat (200℃/400°F).
Grill the bread slices (one side only) over direct medium heat until toasted for about 1 minute. Transfer the bread, toasted sides up, to a work surface.
Evenly divide the caramelized onions on six of the toasted bread slices and top each with a patty. Scatter the cheese over the patties. Place the remaining bread slices, toasted sides down, on top of the patties.
Using a wide spatula, carefully place the patty melts back onto the cooking grate and grill over direct medium heat until the bread on the bottom is toasted, about 1 minute, and then carefully turn over the sandwiches and toast the other side.
Serve the patty melts warm with mustard, if desired.

Notes

When on the grill, avoid pressing and turning the beef. They should only be turned once in the cooking process otherwise you risk disturbing all the good juices.

These burgers can be cooked in advance and then reheated for a couple of minutes to get ready to serve. Make sure to reheat all the way through though before serving again. Important - Never reheat if they've already been reheated once before.

Nutrition