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Created by Chef Remy
A Louisiana riff on the diner classic where smoky andouille gets ground right into the beef, topped with melting Swiss and sweet caramelized onions, all pressed between buttery rye bread until golden and gloriously messy.
The patty melt is already perfect. Crispy bread, melted cheese, a good burger patty, sweet onions. So why mess with it? Because down here in Louisiana, we know that andouille makes everything better. You grind that smoky sausage right into the beef, and suddenly you have something that tastes like the bayou met a New York diner and decided to stay awhile.
The secret is in the ratio. Too much andouille and the patty falls apart on the griddle. Too little and you lose that signature smokiness. I use about one part sausage to three parts beef, and I season both before they ever meet. That's layered flavor, the bayou way. At Lagniappe, we serve these during lunch rush and they disappear faster than we can cook them.
Now, those onions need your attention. Real caramelized onions take thirty minutes minimum. You're not browning them, you're coaxing out their natural sugars until they turn soft and jammy and sweet. Patience here pays off in every bite. Rush the onions and you have a good sandwich. Give them the time they deserve and you have something people remember.
Quantity
1 pound
80/20 blend
Quantity
6 ounces
casing removed
Quantity
1 teaspoon, plus more for patties
Quantity
1/2 teaspoon
Quantity
1/2 teaspoon
freshly cracked
Quantity
3 tablespoons
divided
Quantity
2 large
halved and thinly sliced
Quantity
1/4 teaspoon
Quantity
8 slices
Quantity
8 slices
Quantity
2 tablespoons
Quantity
2 tablespoons
| Ingredient | Quantity |
|---|---|
| ground beef80/20 blend | 1 pound |
| andouille sausagecasing removed | 6 ounces |
| Cajun seasoning | 1 teaspoon, plus more for patties |
| kosher salt | 1/2 teaspoon |
| black pepperfreshly cracked | 1/2 teaspoon |
| unsalted butterdivided | 3 tablespoons |
| yellow onionshalved and thinly sliced | 2 large |
| sugar | 1/4 teaspoon |
| seeded rye bread | 8 slices |
| Swiss cheese | 8 slices |
| Creole mustard | 2 tablespoons |
| mayonnaise | 2 tablespoons |
Melt one tablespoon of butter in a large skillet over medium heat. Add the sliced onions and stir to coat. Sprinkle with the sugar and a pinch of salt. Cook, stirring occasionally, for 30 to 35 minutes until the onions are deeply golden, soft, and sweet. They should smell like heaven and look like jam. If they start to stick, add a splash of water and scrape up those brown bits. That's flavor you're saving.
While the onions cook, remove the casing from the andouille and chop the sausage into rough pieces. Pulse in a food processor until finely ground, or mince by hand with a sharp knife until you have something resembling coarse ground meat. You want it to incorporate into the beef, not sit in chunks.
In a large bowl, combine the ground beef, processed andouille, one teaspoon Cajun seasoning, salt, and pepper. Use your hands to mix until just combined. Overmixing makes tough patties. Divide into four equal portions and shape into oval patties slightly larger than your bread slices. They'll shrink as they cook.
Sprinkle both sides of each patty with a little more Cajun seasoning. Press gently so it adheres. Let the patties rest at room temperature while you prepare everything else. Cold meat hitting a hot pan causes it to seize up.
Heat a large cast iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately. Add the patties and cook without moving them for 3 to 4 minutes until a dark crust forms. Flip once and cook another 3 minutes for medium. The andouille is already cooked, so you're looking for that beautiful crust and your preferred doneness on the beef. Transfer to a plate.
Mix the Creole mustard and mayonnaise in a small bowl. This takes ten seconds and adds a tangy kick that cuts through the richness. Spread this mixture on one side of each bread slice.
On four bread slices, spread side up, layer one slice of Swiss cheese, a cooked patty, a generous pile of caramelized onions, and another slice of Swiss. Top with the remaining bread, spread side down. The cheese goes on both sides of the patty so it melts into everything.
Wipe out the skillet and return to medium heat. Add one tablespoon of butter and let it foam. Place two sandwiches in the pan and press down gently with a spatula. Cook for 3 to 4 minutes until the bottom is deeply golden and crisp. Flip carefully, press again, and cook another 3 minutes until the second side is golden and the cheese has melted into a glorious mess. Repeat with remaining butter and sandwiches.
Let the sandwiches rest for one minute before cutting. This keeps all that melted cheese from running out the moment your knife hits it. Slice on the diagonal and serve immediately. When the last bite is as good as the first, you've done it right.
1 serving (about 290g)
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