Fullblood Wagyu Beef Patty Melts Recipes

Steps:

• Arrange onion slices on a plate and drizzle vinegar over top. Divide beef into 4 equal portions, shaping each into a 1/2-inch thick patty. Season patties with salt and pepper.
• Heat a large grill pan over medium heat. Coat the pan with cooking spray and add onion. Cover and cook for 6 minutes, flipping halfway. Remove from pan, cover, and keep warm.
• Heat the grill pan over medium-high heat. Coat with more cooking spray and add patties. Cook until no longer pink in the centers, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove patties to a plate, drain and discard any grease, and wipe the pan clean with a paper towel.
• Spread Dijon-mayonnaise blend evenly over all bread slices. Layer 4 of the slices with 2 tablespoons Jarlsberg cheese, 1 beef patty, 2 onion slices, and 2 tablespoons Jarlsberg. Place remaining bread slices mustard-side down on top of the sandwiches.
• Heat the grill pan over medium heat and coat with cooking spray. Add sandwiches to the pan and place a cast iron or other heavy skillet on top, pressing gently to flatten sandwiches. Cook until bread is toasted, about 3 minutes per side, leaving the skillet on top as they cook.

Steps:

• Season ground beef with salt and pepper and divide into 3 equal-sized balls. Shape each ball as close as possible to the shape of the bread. Make an indentation in the center of each patty with your thumb.
• Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 8 minutes. Remove from the skillet and divide into 3 equal portions. Place beef patties into the same skillet and cook until desired doneness, 3 to 5 minutes per side.
• Meanwhile, spread 1 teaspoons mayonnaise on one side of each slice of bread.
• Place bread mayonnaise side-down in the skillet. Top with 1 slice of cheese, 1 beef patty, 1/3 of the onions, a second slice of cheese, and another slice of bread, mayonnaise side up. Cook bread until golden brown and cheese has started to melt, 3 to 4 minutes. Flip each sandwich over and cook an additional 3 to 4 minutes.

Steps:

• PREPARING THE ONIONS:Heat a medium size sauté pan on medium heat. Then, add in the grapeseed oil and butter.Once the butter has melted, add in the julienned sweet onions. Sprinkle the onions with kosher salt.Cook the onions, while stirring occasionally, until they start to caramelize. Once the onions and the bottom of the pan have some caramelization, add in the 1/4 cup of water and the Worcestershire sauce. Using a wooden spoon, scrape the bottom of the pan to pull up the brown bits and caramelization. The onions will take about 20 minutes to caramelize, so don't rush this process. Once the onions are caramelized, set them aside.
• PREPARING THE INSIDE SPREAD:In a small bowl, mix together the mayonnaise, ketchup, and dijon mustard. This is your inside spread.Set aside for later use.
• PREPARING THE FULLBLOOD WAGYU GROUND BEEF PATTIES:Heat a large saute pan to medium-high heat.Sprinkle the Fullblood Wagyu ground beef patties with kosher salt and freshly ground black pepper.Once the pan is heated, add in one tablespoon of grapeseed oil. Sear off the beef patties for 2-3 minutes per side (cook for 2 minutes per side for a medium-rare finish). Once the patties are seared on both sides, place them on a plate to rest.
• PREPARING THE PATTY MELTS:Place the 8 slices of rye bread down on a cutting board, and smear all of the pieces with the inside spread. On 4 pieces of bread, place a piece of each of the three cheeses (swiss, provolone, and sharp cheddar). On the other 4 pieces of bread, place the seared Fullblood Wagyu beef patty. Top the patty with the caramelized onions. Place the two sides of bread together to form the patty melt. Heat a large square skillet pan on medium-high heat. Spread mayonnaise on the side of the bread going down into the pan first. Once the Patty melt is down in the pan, spread the side of bread facing up with mayonnaise. Toast the patty melt for about 2 minutes per side.When finished, the patty melts should be a nice golden brown, and the cheese should be melted.
• FINAL STEPS:Place the cooked patty melts on a cutting board, and let them cool for a few minutes. Using a serrated knife, carefully cut the Fullblood Wagyu ground beef patty melt in half.Serve hot, and enjoy!