Custom Blend Beef Patty Melt With Pimento Cheese

READY IN: 2hrs 5mins


  • 10
    ounces ground sirloin
  • 6
    ounces ground beef short ribs
  • kosher salt and black pepper
  • 14
    cup vegetable oil
  • 2
    Spanish onions, thinly sliced
  • eight 1/2-inch-thick slices rye bread, buttered on one side
  • homemade pimento cheese, recipe follows
  • Homemade Pimento Cheese
  • 8
    ounces sharp cheddar cheese, coarsely shredded
  • 12
  • 12
    cup finely chopped vidalia onion
  • 3 12
    ounces diced jarred pimientos, drained
  • 1
    garlic clove, grated
  • 1
    dash hot sauce


  • Blend together the sirloin and short ribs and sprinkle with salt and pepper. Loosely form the meat into 4 equal 4-ounce patties about 1/2-inch thick. I like to shape my patties into either squares or circles depending on the shape of my bread. That way every bite will have burger in it! Create a small well in the center of each beef patty, using your thumb (this will help your burger cook evenly).
  • Heat 2 tablespoons of the oil in a small saute pan over medium heat. Cook the onions, sprinkling with salt and stirring occasionally, until caramelized, brown and soft, 25 to30 minutes.
  • Season beef patties generously with salt and pepper. Heat a large cast-iron skillet or griddle pan over high heat and add 1 to 2 tablespoons of the oil. Cook the burgers well-side up (the burger well collects the juices while cooking, letting your burger marinate) until browned on each side, 3 to 4 minutes per side. Transfer to a plate.
  • Spread the Homemade Pimiento Cheese on the non-buttered side of each slice of bread. Top half of the bread slices with a pile of onions, then add the burger patties and top with the remaining bread slices.
  • Place the sandwiches back on the griddle and toast until the bread is golden brown and the cheese is beginning to melt, 2 minutes per side.
  • Homemade Pimento Cheese:
  • Blend the Cheddar, mayonnaise, onions, pimientos, garlic and hot sauce in a food processor until well combined. Transfer the pimento cheese to a glass jar or bowl and refrigerate until firm, at least 1 hour.