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Cooking with Rye Beer: Roast Jalapeño Buffalo Patty Melt

A pale ale that leans herbal and spicy is bound to taste great with this jalapeño patty melt—and if you need to deglaze the pan, why use water when you could use a splash of beer?

Christopher Cina Jul 10, 2022 - 4 min read

Cooking with Rye Beer: Roast Jalapeño Buffalo Patty Melt Primary Image

Photo by Christopher Cina

Roast Jalapeño Buffalo Patty Melt

Serves: 2

  • 2 Tbs (30 ml) canola/vegetable oil
  • 2 cup (473 ml) yellow onion, julienned
  • 2 fl oz (59 ml) rye beer
  • 1 jalapeño, roasted, peeled, and deseeded
  • Two 6 oz (170 g) buffalo patties, ½" (13 mm) thick
  • 1 tsp salt
  • 4 slices marble rye
  • 4 Tbs softened butter
  • 1 oz (28 g) imported Gruyère, sliced thin
  • 1 cup (237 ml) Thousand Island dressing

Heat the oil in a large sauté pan over medium-high heat. Once the oil begins to shimmer, gently add the onions to the pan to avoid splashing. Leave the onions untouched in the pan for 30 seconds, then stir. Repeat this process, stirring the onions every 30 seconds until they begin to turn golden brown, about 6 minutes.

Once the onions are sufficiently cooked, deglaze the pan with the rye beer and cook until the pan is dry. Remove from the heat and allow to cool.

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