Ready for flavor? Because Paul Wahlberg (yes, Mark’s brother), says his cheesy patty melt is “wicked good” thanks to its “flavor combo.”
The chef, owner of Boston eatery Wahlburgers, punches up his patties with a mayonnaise-mustard blend and flavorful dill pickles.
• 2 Tbsp. each mayonnaise and mustard
• 1½ Tbsp. canola oil
• ½ tsp. olive oil
• 1 large yellow onion, peeled and thinly sliced
• Salt & freshly ground black pepper
• ½ lb. ground chuck
• 4 slices bacon, cooked
• ¼ cup melted butter
• 4 slices thick-sliced white bread
• 6 slices American cheese, halved
• 12 slices dill pickle
1. Whisk together mayonnaise and mustard; set aside.
2. Cook onions in hot oil in a large nonstick skillet over medium heat 10 to 15 minutes or until onions are caramel-colored. Season with salt and pepper. Remove from heat; set aside.
3. Shape beef into 2 patties. Season with salt and pepper. Grill patties over medium-high heat for 5 minutes, turning once. Remove from heat. Top evenly with onions and bacon. Keep warm.
4. Brush both sides of bread slices with melted butter. Cook bread in a large nonstick skillet over medium heat 2 to 3 minutes or until golden. As bread cooks, top each piece with 3 cheese slices.
5. Transfer bread to cutting board. Arrange pickles evenly over 2 bread slices; spread 2 Tbsp. mustard sauce over the pickles. Top with patties and remaining bread slices. Slice each melt diagonally into 2 pieces.