HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGrilled Beef And Pork Patty Melts
Grilled Beef and Pork Patty Melts

Grilled Beef and Pork Patty Melts

with Caramelized Onions and Dill Pickle Slaw

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Patty melts cooked on the grill adds a delicious smokiness to these classic cheesy wonders. Spoon savoury-sweet caramelized onions over top for a next-level burger experience. Plates will be clean in no time!

Tags:Quick Prep

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef and Pork Mix

1 tsp

Garlic Salt

¼ cup

Panko Breadcrumbs


2 unit

Artisan Bun

(ContainsWheat/Blé, Soy/Soja)

113 g

Yellow Onion

¾ cup

Mozzarella Cheese, shredded


460 g

Russet Potato

170 g

Coleslaw Cabbage Mix

1 tbsp

Balsamic Vinegar


2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

90 mL

Dill Pickle, sliced

4 tbsp


Not included in your delivery

1 tbsp

Unsalted Butter*


1.5 tbsp


0.13 tsp


0.13 tsp


1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1150 kcal
Fat57 g
Saturated Fat22 g
Carbohydrate112 g
Sugar22 g
Dietary Fiber8 g
Protein50 g
Cholesterol129 mg
Sodium2210 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Medium Pot
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Preheat the oven to 450˚F.Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)


Meanwhile, heat a medium pot over medium-high heat. Peel, then cut onion into 1/4-inch slices. When the pot is hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 4-5 min. Reduce heat to medium, then add vinegar, 1 tbsp water and 1/2 tsp sugar (dbl both for 4 ppl). Season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 4-5 min. Remove the pot from heat.


Drain pickles, reserving pickle juice, then roughly chop. Add mayo, pickle juice and 1/2 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then stir until sugar dissolves. Add coleslaw cabbage mix and pickles, then toss to combine. Set aside. Halve buns, then spread 1 tbsp softened butter (dbl for 4 ppl) on cut sides. Add beef and pork mix, panko and garlic salt to another large bowl. Season with pepper, then combine. Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).


Add patties to one side of the grill. Reduce heat to medium. Close lid and grill patties, flipping once, until cooked through, 4-5 min per side.**


After flipping patties, add buns to the other side of the grill, cut-side down. Close lid and grill buns until toasted, 1 min. Remove buns from the grill, then sprinkle cheese evenly over cut sides. Carefully return buns to the grill. Close lid and grill until cheese is slightly melted, 1 min. (TIP: Keep an eye on buns so they don't burn!) (NOTE: The cheese will finish melting when patty melts are assembled.)


Stack patties, then caramelized onions on bottom buns. Close with top buns. Using the back of a spatula, gently press down on each patty melt to help melt cheese. Divide patty melts, potato wedges and slaw between plates. Serve ketchup alongside for dipping.