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.