KronnerBurger’s Patty Melt
Serves 4
Caramelized onions
5 tablespoons rendered beef tallow or unsalted butter
1 white onion, thinly sliced Kosher salt
Patty melt
1 pound freshly ground, dry-aged, grass-fed beef 5 tablespoons unsalted butter, at room temperature, divided use
8 slices levain bread
¼ cup Chinese hot mustard
¾ cup grated sharp cheddar cheese
¼ cup bechamel (see below)
Bechamel
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
¾ cup milk
¼ cup heavy cream
1 bay leaf
Dash of red wine vinegar 1 pinch each kosher salt, black pepper, ground nutmeg
DIRECTIONS
For the onions, melt the tallow or butter in a frying pan over medium heat. Add the onions, turn the heat to medium-low and cook, stirring occasionally, until golden brown, 30 to 45 minutes. Season with salt. Set aside until ready to serve.
For the patty melt: Heat the broiler. Divide the beef into four 4-ounce balls,
handling minimally. Put a sheet of plastic wrap over a 4-inch ring mold on a cutting board or other hard surface. Put a ball in the middle of the mold and gently press down with the palm of your hand, forming a patty that is 4 inches wide. Pop it out with the plastic wrap. Refrigerate until ready to cook. Make the bechamel: Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook, whisking continuously, until golden brown, 6 to 7 minutes. Whisk in the milk and cream and add the bay leaf. Keep whisking and cook until the béchamel boils and starts to thicken, 4 to 5 minutes. Remove the pan from the heat and stir in the vinegar, salt, pepper and nutmeg. Remove the bay leaf. Pour into a bowl to cool. Can be stored, covered and refrigerated, up to 3 days.
Using 4 tablespoons of the butter, butter one side of each levain slice and place, buttered side down, on a baking sheet. Spread the mustard on the unbuttered sides of four slices and top the other four slices with cheese. Broil until the cheese melts and begins to get a touch of color, 4 to 5 minutes. Remove from the broiler.
While the bread toasts, cook the patties. Heat a skillet over high heat. Salt both sides of each patty with 1⁄4 teaspoon salt and place them in the hot skillet. Cook until deeply browned on one side, about 2 minutes, then flip the patties and cook to a nice medium-rare.
Place a patty on a cheesetopped bread slice and top with caramelized onions. Spread 1 tablespoon of béchamel on a mustardtopped bread slice and cap the sandwich. Repeat with remaining sandwiches. Heat the remaining tablespoon butter in the same skillet over medium-high heat. Add the sandwiches, one or two at a time and retoast the sandwiches until crisp, about 90 seconds per side. Slice each sandwich in half and serve immediately.