Cheddar Patty Melts
with Dijon Caramelized Onion & Potato Wedges
Can you recall the first time you had a patty melt (aka a burger between sliced bread)? Golden, crispy toast replacing that standard squishy bun? Revelatory—like a burger and a grilled cheese joined forces into one super sandwich. In true HelloFresh fashion, we’ve taken ours to the next level by adding melty cheddar and a tangle of Dijon-spiked caramelized onions. On the side, there’s seasoned potato wedges and ketchup for dipping (because how could we not). Let us raise your dinner standards yet again!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
12 ounce
Yukon Gold Potatoes
1 tablespoon
Fry Seasoning
4 teaspoon
Dijon Mustard
1 unit
Beef Stock Concentrate
10 ounce
Ground Beef
1 tablespoon
Bold & Savory Steak Spice
4 slice
Sourdough Bread
(Contains Soy, Wheat)
1 cup
Cheddar Cheese
(Contains Milk)
2 tablespoon
Ketchup
Not included in your delivery
4 teaspoon
Vegetable Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Halve, peel, and thinly slice onion. Cut potatoes into ½-inch-thick wedges.
• Toss potatoes on a baking sheet with a drizzle of oil, Fry Seasoning, salt, and pepper. • Roast on top rack until golden brown and crispy, 20-25 minutes.
• Meanwhile, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. • Stir in mustard, half the stock concentrate (you’ll use the rest later), 1 TBSP water, and ½ tsp sugar; season with salt and pepper. Cook until caramelized and jammy, 2-3 minutes. Turn off heat; transfer to a small bowl. Wipe out pan. • 4 SERVINGS: Use 2 TBSP water and 1 tsp sugar.
• In a large bowl, combine beef*, Steak Spice, and remaining stock concentrate; season with pepper and ¾ tsp salt. Form into two oval patties, each about the size of a sourdough slice. • Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties; press down slightly to flatten. Cook to desired doneness, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan. • 4 SERVINGS: Season with 1½ tsp salt. Form four oval patties. • TIP: For 4 servings, save time by using two pans.
• Evenly sprinkle half the sourdough with cheddar. Top with patties, caramelized onion, and remaining sourdough to create sandwiches. • Melt 1 TBSP butter in pan used for patties over medium-high heat. Add sandwiches with cheese layer toward the bottom. Cook, gently pressing with a spatula or heavy-bottomed pan, until cheese melts and bread is golden, 1-3 minutes per side. • 4 SERVINGS: You may need to work in batches when cooking sandwiches. • TIP: If needed, add more butter to the pan after flipping.
• Transfer patty melts to a cutting board. Slice each in half on a diagonal; divide between plates with potato wedges. Serve with ketchup on the side for dipping.
