Grilled Patty Melt

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


1/2 cup light mayonnaise
1 1/2 tablespoons ketchup
1 heaping teaspoon grated onion
3/4 teaspoon prepared white horseradish
1/2 teaspoon Worcestershire
1 tablespoon sweet pickle relish
3 tablespoons vegetable oil
6 white onions, sliced
1 pound ground sirloin
1 pound ground chuck
2 cloves garlic, pressed
1 1/2 teaspoons kosher salt
6 thick slices of swiss cheese
12 slices rye bread



Preheat the gas grill to medium high and close the grill lid.

To prepare Russian dressing: Mix mayo, ketchup, grated onion, horseradish, Worcestershire and sweet pickle relish. Keep cold, but bring to room temperature just before serving.

To prepare grilled onions: Put large fireproof skillet on the heated grill. Add the 3 tablespoons of oil. When hot, add the sliced onions. Season with salt and pepper and stir. Stir occasionally and sauté for about 7 minutes.

To prepare patties: Mix the meat in a large bowl, with the pressed garlic and salt and gently mix. Form 6 oblong patties, to fit the shape of the bread, handling as little as possible.

When the grill is ready, brush the rack with oil. Place patties on the rack and grill about 5 minutes. Flip the patties, once and grill an additional 4-5 minutes. An internal temperature of 160 degrees F. is suggested.

During the last 3 minutes, add a slice of swiss cheese to each patty. Lightly toast both sides of all the pieces of rye bread on the grill.

Assembly: Take all 12 pieces of bread and slather, on one side, with the Russian dressing. Put a patty on 6 pieces, top with the grilled onions and top off with the remaining 6 pieces of rye.