Double Stacked Southwestern Patty Melts
For the Burgers (Makes 2)
- 4 slices rye or sourdough bread
- 1 pound ground beef
- 1/2 onion, chopped
- 1/2 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 2 slices of Swiss cheese
- 2 slices Muenster cheese
- 4-6 tablespoons salted butter
For the Southwestern Thousand Island
- 1 cup mayo
- 2 tablespoon ketchup
- 1/4 cup 505SW Flame Roasted Green Chile
- 1 teaspoon white vinegar
- 1/2 teaspoon paprika
- 1/4 tsp salt
In a small bowl, whisk together mayonnaise, ketchup, chiles, vinegar, salt, and paprika. Let chill in the fridge while you cook the burgers.
Place 2 tablespoons butter in a nonstick skillet over medium-high heat. Add onions and cook until golden brown, approximately 10 minutes, stirring every few minutes. Mix ground beef, Worcestershire Sauce, salt, and pepper, and then divide into four equal portions and form thin patties.
Preheat the skillet and cook over medium heat until golden brown and cooked through, flipping halfway through, and pressing down to make smashed patties. Spread a generous tablespoon of dressing on each slice of bread.
Place a piece of Swiss cheese on one side of the bread and a slice of Munster on the other. Add browned onions and beef patties to complete the assembly. Bonus tip: add an extra scoop of 505 Southwestern Flame Roasted Green Chile to up the kick!
Butter the top side of the bread and place butter side down in a skillet over medium heat and cook until golden brown. Butter the other side of the bread before flipping. Flip and brown the other side until golden brown, and the cheese is melted. Serve with additional sauce and enjoy!