Oka Patty Melt with Wine-Braised Cipollini Onions
This Oka Patty Melt adds a little Canadian content to a decidedly American sandwich. But the real standout of this sandwich is the Wine-Braised Cipollini Onions.
Ingredients
- 2 tbsp olive oil divided
- 1 tbsp unsalted butter
- 1½ cups cipollini onions peeled and halved lengthwise
- 4 cloves garlic thinly sliced
- 6 sprigs fresh thyme
- ½ cup riesling or light red wine
- 454g (1 lb) lean ground beef
- 4 slices Oka cheese
- 8 slices light rye bread toasted
- 1 batch Patty Sauce see below
- 3-4 dill pickles sliced
Patty Sauce
- ¼ cup mayo
- 1 clove garlic minced
- 2 tsp sweet relish
- 1½ tsp yellow mustard
- 1 tsp ketchup
- ½ tsp Worcestershire sauce
- Fresh ground pepper
Instructions
- Heat 1 tablespoon of the olive oil and the butter in a large, deep skillet over medium heat. Once the butter has melted and the olive is shimmering, place the onions in the skillet cut-side-down. Don't disturb the onions for a minute or two. Once the onions are golden on one side, give them a toss and sprinkle them generously with salt. Push the onions to the side of the skillet and add the garlic. Sauté until fragrant, about 2 minutes.
- Bundle the thyme sprigs together to form a bouquet. Secure the thyme with butcher's twine and add it to the skillet. Pour in the wine and bring the mixture to a boil. Reduce the heat to a simmer and cover. Let the onions braise for 20 minutes or until very tender. Remove the onions from the heat and keep warm until ready to serve.
- While the onions are braising, form the ground beef into four evenly-sized patties. Transfer the patties to the fridge to chill until ready to cook. Give them at least 15 minutes in the fridge before cooking.
- Heat the remaining olive oil in a large cast-iron skillet over medium-high heat. Sprinkle the chilled burger patties with salt and pepper on one side. Place the patties in the skillet, seasoned side down. Create a dimple in the center of each patty and season the naked side with salt and pepper. Cook the burger for 2-3 minutes, then flip. Add a slice of Oka to the top of each burger and cook for 2-3 minutes more. The burgers should be tender and soft pink in the center. Cook for longer if you prefer a burger that is more well done.
- While the burgers are cooking, place all of the Patty Sauce ingredients in a small bowl and whisk to combine.
- Slather patty sauce on two pieces of toasted rye bread. Add 3-4 pickle slices to one slice and place a burger patty on top. Pile a good amount of the braised onions on top of the burger and place the remaining slice of rye bread on top. Repeat until you have four patty melts.
- Serve the sandwiches immediately with a side of fries and soda for the true diner experience.