PATRICK MELT:
butter in 3 tablespoons
three thinly sliced yellow onions
2 pounds of beef, ground
1/fourth cup ketchup
1/2 tsp. of garlic powder
1 salt shakerful
1/2 tsp. of pepper
2 cups of shredded Gruyere cheese
12 pieces 8 tablespoons mayonnaise, Texas toast
SPREAD ON AIOLI: 1/3 cup mayonnaise
one teaspoon of lemon juice
a single peppercorn
1 tablespoon (about three gloves) of minced garlic
one tablespoon of fresh parsley
1/fourth cup ketchup
Instructions:
Melt butter over low heat in a medium skillet. Add the onions and stir often for 15-20 minutes, or until they are caramelized. As needed, add water to prevent burning. Remove from skillet and cover with a heated tent.
Combine ground beef, garlic powder, salt, and pepper in a sizable bowl.
Create 8 somewhat larger-than-the-bread square patties. Each patty needs to be roughly 14 inch thick.
Heat the skillet to a medium-high setting after cleaning it. Two at a time, add the hamburger patties in batches.
