I want to thank you for sharing your passion about food! When I was going through depression, seeing your recipes and the love you put into the food you make, cheered me up a big deal, God bless Chef Billy.
Made this last night for company. Oh my goodness! It was like a party in our mouths! We had all the makings to assemble our own choices of sauces and caramelized onions . . . had to send the link to everyone 😋. Had wanted to cook the burgers outside on the grill, but decided to follow the instructions exactly this first time making it. So glad I did.
Love your recipes, your presentation, your professionalism. At the same time there is a very comfortable vibe to your videos that encourages viewers to want to learn to cook for others. I have always embraced cooking, trying new techniques, ethnic recipe ideas and experimenting with flavors and textures. I think about menus all of the time. 😂 The only time I accurately follow recipes is when baking. Your videos bring me joy.❤️
My wife turned me on to Chef Parisi. She's makes his green bean casserole every year for holidays. She asked me to listen to this and give it a try. I've made it several times now, trying to perfect it. This is definitely one of our favorite go to meals! 🤌🤌
Once upon a time a local company used to have an extra sourdough rye option. I miss that. And I used to love it for reubens and burgers. Would have been great for this.
This is great, my suggestion is that I'd start by cooking bacon & then saute the onions in the bacon grease, chop up the bacon to add into the onions after they've finished cooking. Possible further addition, would be to add roasted garlic to the onions as well.
Came here for the Patty Melt, but found gold with the caramelizing onions tutorial. Will apply to my French onion soup recipe, which my family already loves.
Great video. Heard that pre-shredded cheese has anti-caking agents in it, so maybe that's why off the block is better? I dunno, but it clearly is! The texture is WAY better.
It looks absolutely fantastic. I am not a huge fan of American sandwiches in general (don't get me wrong, a good burger or hot dog is always a wonderful experience). Sometimes they are full of mayo etc. But here it's a thing of beauty! Wow
Yum…my favorite diner sandwich ever. But here in my neck of the woods in Wisconsin we use Colby cheese…especially since the town where it was first made is just down the road. 🧀
I like the cheese to melt touching the patty. Makes the patty feel juicier rather than putting the cold dressing on the meat in layering. Regardless, this is a great recipe and video! 🙏
Hi Chef, I LOVE a good patty melt and this looks delicious. At a restaurant I used to cook at we would dice up the onions, caramelize them, obviously let them cool and stick them into the fresh ground beef we would get. They were on a swirl/marble rye and they were da 💣 Have you ever had them like that? You’d get onion in every bite like the traditional way, but idk, they were just delicious. Thanks so much. Blessings to you and yours. P.S. grating your own cheese is MUCH better than the pre-shredded stuff, Geoffrey Zakarian says they put “anti caking” agents in the cheese to keep it from (A) going bad too fast, and (B) to keep it from clumping. I ALWAYS grate my own. Thanks again Chef. (John from California)
@@winros I wrote a big ass answer to your question then my computer crashed. Been needing a new one for a while, but to answer: MEXICAN FOOD !! Enchiladas and chile rellenos. One of my favorite UA-cam channels is "Rachel Cooks with Love." I dream of the old days when I used to take great delight in cooking!!!
@sherryroberts7716 Mexican! Why don't you cook anymore, may I ask? My mom was the worst cook ever! Her chicken was bloody, and her meat was like shoe leather! It is what is😅 I just got into it again, big time! Cooking is like art to me. In fact, I'm a hairdresser/artist. I love platen my food and taking pictures of my food. ✌️🍽🍷☕️🍰
@@winros Wow! Your enthusiasm is infectious! I am an old woman now and don't really feel like doing much of anything! I still love to travel, but I go with the Sierra Club because they do everything for you! LOL Very funny about your mom! How did you get so into cooking?
They all look great. I'm not a swiss cheese person (never liked the flavor), but shredding it and adding it here, well, I would not dismiss it out of hand. As I was raised, you always try it first. So, while I'd go with cheddar or pepper jack cheese, if there was a buffet and it was the only variety there, I'd give the swiss cheese version a try out. While I use salted butter for my toast and such, what would be the downside to using it here? Thanks.
In my book, if it’s not made with rye bread, it is NOT a patty melt. 😂 I may be a patty melt snob. I even remember the first one I ever ate about 50 years ago! I love onions but have never tried caramelizing them. I will definitely need to try that. Thanks!
NO! You are not a snob, it should be made on rye. I love the marble/swirl rye, but there are SO MANY choices of rye breads that it’s hard to decide which is the best. At a restaurant I used to cook at we would dice the onions (as big as you like) cook them till golden, (carmelized) allow them to cool, and put them directly into the fresh ground beef we would get. NEVER had a complaint, you got a piece(s) of onion in every bite, and they were delicious on the marble rye. Give it a go, see if you like it. If you don’t, you can look me up and cuss me out lol. Have a great day. 😁
@@ChezJohn Oh, that sounds awesome!!! I will definitely have to try that. I love onions so even if I don’t prefer your method, it will still be good. I don’t think I will need to hunt you down. 😂
Quick question, I'm guessing the answer is Emmenthal, but your recipe made me AWFUL homesick and I and going to give this one a go. The issue is, Swiss Cheese is not something I have ever seen in the ~30 years I have lived in Europe so far. Do you know what difference, if any, there is between American Swiss Cheese and Emmenthal? Am I better off using a blend? I use Emmenthal when I want a mushroom Swiss burger but I've always thought it was missing something (a bit too tame)
Perhaps it’s your lighting, but the onions look borderline burnt instead of caramelized. I prefer my burgers on the medium rare side versus well done. Your video inspired me to make a patty melt this week. They’re delicious, thank you for sharing.♥️
Cricketers in Dunedin has the Best Patty Ever!! It’s at the entrance to the Dunedin Causeway and this way after you eat you can walk the Causeway. And Don’t Get The Bread Pudding Ala Mode Unless Dunedin Fire Rescue is in the Parking Lot getting ready to fly you to Tampa General’s Cath Lab!! How do I know about this place? I was their Garbage Man for a long time!!!
I'm torn. Onions and bread looked fire. Somehow the rest of it just came across as lazy. I cook for a living, so I fully realize the subtleties (and also how to sound like a pompous ass)... rewatching now... Ah, I see now. My brain was mad at the thickness of the burger. That was damn near entering smashburger levels without the layers. Visually, that bread and the caramelization are 10/10. Probably could use some more cheese and onions, but amazing visuals. The burger though. Thin and over-cooked (opinion). I'll give it a 7/10, but bruh... add another 1/3 pound burger cooked to medium, some more cheese and onion.. I mean we're talking a solid 9 or 9.5. The visuals on that bread are next level. Well done. Congratulations.
Why does every cookbook lie about how long it takes to cook onions to various degrees? Whether it’s just getting onions translucent and slightly soft, to full-blown caramelized, the amount of time is always wildly understated, often being a half or a third or less of reality…
The food looks delicious… but, that definitely wasn’t a 1984 Beastie Boys album, it was the year 1994 for “Ill Communications”Their first album “License To ILL” didn’t drop until 1986.
@@ChefBillyParisi We almost never use unsalted butter in Europe (Denmark). Its pretty well balanced no salty taste. US butter would properly be illegal in EU😀
I'm not a chef but I'm pretty good in the kitchen for an old dad. My one critique of your videos is that you "micro-manage" everything. You don't need to tell people how many onions to put on or how much cheese. The basics are obvious in the video. Beginners may watch your vids and be overwhelmed by the number of tbsp of onions or cheese, or how much butter on the bread...most people know how to make a grilled cheese after all. Simplify your videos so people can experiment on their own, to their tastes, unafraid to add more onions...or cheese.
Great video, as always. But can we get rid of the following phrases? "I can't stop eating," "My family is addicted," I eat every week," "my family keeps asking me for," or "my family is OBSESSED," etc. It feels so clickbaity and makes me feel icky when I see it. "Doctors HATE this easy 5 minute patty melt recipe!" There's no reason for this, unless it's a joke I'm missing?
I appreciate you watching, many thanks! There is a reason, trust me… good ol YT isn’t what it was 3-4 years ago, unfortunately. I’d go even further to say if the title wasn’t what it was it most likely wouldn’t have even showed up in your feed.
I cook meat the way I learned from my parents, who learned from my great aunt: This is a long time ago, as I am 71 years old. Use a cast iron skillet. Heat it up quite a bit, and sprinkle salt into the skillet, not onto the meat. Then sear the meat, and turn it. You won't get any sauce ingredients this way, but boy, it's a delicious hamburger or steak. If you do it right, when it's done, there is no liquid in the skillet. No, it's all still in the meat! Grammar: Between 30 or 40 minutes? Hardly. Makes no sense. It's between 30 and 40 minutes. I hate ridiculous English. Sorry. I guess you didn't have decent teachers.
What are your secrets to making it such perfect pieces? I appreciate your work; wouldn't it be great if you could share a cooking video with us on KHAL? ================
Just wanted to say thank you for sharing all your culinary information and the research of the recipes, love it. ❤
I want to thank you for sharing your passion about food! When I was going through depression, seeing your recipes and the love you put into the food you make, cheered me up a big deal, God bless Chef Billy.
I appreciate those kind, encouraging words they mean more to me than you could ever know.
Made this last night for company. Oh my goodness! It was like a party in our mouths! We had all the makings to assemble our own choices of sauces and caramelized onions . . . had to send the link to everyone 😋. Had wanted to cook the burgers outside on the grill, but decided to follow the instructions exactly this first time making it. So glad I did.
That’s so awesome! Glad you all enjoyed them. I Appreciate you trying it!
The reduced onions can be used a condiment for anything. Keep a jar in your fridge
I love patty melts. I toast the bread by spreading some high quality mayo on the bread instead of butter. Gives a wonderful golden brown.
Made em on home made white with Swiss...grilled onions made it great...thanx
Love your recipes, your presentation, your professionalism. At the same time there is a very comfortable vibe to your videos that encourages viewers to want to learn to cook for others. I have always embraced cooking, trying new techniques, ethnic recipe ideas and experimenting with flavors and textures. I think about menus all of the time. 😂 The only time I accurately follow recipes is when baking. Your videos bring me joy.❤️
Thank you very much for those kind words. Means more than you know.
I couldn’t agree more, beautifully said. 👏👏👏
Man does that look great ! I wish my sister was still alive that was her favorite sandwich. Yummy !
My wife turned me on to Chef Parisi. She's makes his green bean casserole every year for holidays. She asked me to listen to this and give it a try. I've made it several times now, trying to perfect it. This is definitely one of our favorite go to meals!
🤌🤌
Looks great. I’m going to make this, this weekend but I will use Gouda cheese. It’s my favorite cheese.
Ciao Billy, you make the best videos amico. I learned how to carmelize onions and make a good burger patty. Molto grazie ❣️
Once upon a time a local company used to have an extra sourdough rye option. I miss that. And I used to love it for reubens and burgers. Would have been great for this.
Chef Parisi mentions adding TI or Russian Dsg to Patty Melts.
@@m.b.3610 yep. I’ve heard of it being done. And variations of TI end up on burgers or used as fry sauce.
This is great, my suggestion is that I'd start by cooking bacon & then saute the onions in the bacon grease, chop up the bacon to add into the onions after they've finished cooking. Possible further addition, would be to add roasted garlic to the onions as well.
Better with bacon
And add an egg for good measure!
I’ve just discovered you, I love your vids, you know what you’re talking about and I take notice. You make me a better cook. Thank you.
YUMMMM - LOVE Patty Melts. Make mine with sourdough and pepperjack cheese!
Came here for the Patty Melt, but found gold with the caramelizing onions tutorial. Will apply to my French onion soup recipe, which my family already loves.
Great video. Heard that pre-shredded cheese has anti-caking agents in it, so maybe that's why off the block is better? I dunno, but it clearly is! The texture is WAY better.
ahhhhhhhhhh you killing me ! That looks DELICIOUS !!! Thanks for this one I'm definitely going to make it
Looks delicious. I love patty melts
For sure a Jersey diner classic! Always order if available!
Yum! Very similar to what I do but I'll have to caramelize my onions more and I use Sourdough 😋
Just makes the sammy more delicious, plus that little hint of vinegar.
It looks absolutely fantastic. I am not a huge fan of American sandwiches in general (don't get me wrong, a good burger or hot dog is always a wonderful experience). Sometimes they are full of mayo etc. But here it's a thing of beauty! Wow
Chef that looks insane, love this recipe I def have to make it.
Yum…my favorite diner sandwich ever. But here in my neck of the woods in Wisconsin we use Colby cheese…especially since the town where it was first made is just down the road. 🧀
One of the best burgers ever... I need pickles/relish and mustard for me but an absolute classic
That Patty melt looks amazing! I will definitely be making these this weekend. Thanks Chef Parisi. 😋
My pleasure! Thanks for watching!
That's one fine looking burger. I also seeing your kitchen in your videos.
I want one now!
That does look really good
I like the cheese to melt touching the patty. Makes the patty feel juicier rather than putting the cold dressing on the meat in layering. Regardless, this is a great recipe and video! 🙏
Hi Chef, I LOVE a good patty melt and this looks delicious. At a restaurant I used to cook at we would dice up the onions, caramelize them, obviously let them cool and stick them into the fresh ground beef we would get. They were on a swirl/marble rye and they were da 💣 Have you ever had them like that? You’d get onion in every bite like the traditional way, but idk, they were just delicious. Thanks so much. Blessings to you and yours. P.S. grating your own cheese is MUCH better than the pre-shredded stuff, Geoffrey Zakarian says they put “anti caking” agents in the cheese to keep it from (A) going bad too fast, and (B) to keep it from clumping. I ALWAYS grate my own. Thanks again Chef.
(John from California)
Love a good patty melt!!
Concern: if I caramelize my onions in a Made In pot will it turn into a Paderno? Live your videos. Thanks a ton for all you give us
Try the Conovoire diet... Amazing... Love..
You're a great chef ... Conovoire all the way 😊
Conovoire?😂 …Carnivore.
I love cooking!!!
Good to know. Can you come and cook for me? I HATE cooking! Used to love it, but as you age, no thank you. Don't want to be bothered! L O L
@sherryroberts7716 of course, I will!! What's your favorite dish?
@@winros I wrote a big ass answer to your question then my computer crashed. Been needing a new one for a while, but to answer: MEXICAN FOOD !! Enchiladas and chile rellenos. One of my favorite UA-cam channels is "Rachel Cooks with Love." I dream of the old days when I used to take great delight in cooking!!!
@sherryroberts7716 Mexican! Why don't you cook anymore, may I ask? My mom was the worst cook ever! Her chicken was bloody, and her meat was like shoe leather! It is what is😅
I just got into it again, big time! Cooking is like art to me. In fact, I'm a hairdresser/artist. I love platen my food and taking pictures of my food. ✌️🍽🍷☕️🍰
@@winros Wow! Your enthusiasm is infectious! I am an old woman now and don't really feel like doing much of anything! I still love to travel, but I go with the Sierra Club because they do everything for you! LOL Very funny about your mom! How did you get so into cooking?
IT LOOKS WELL DONE
It’s a pretty flat patty, and it’s not a sandwich classically that takes an internal temp.
nice job chef
Going to try this recipe, looks absolutely delicious!! Also, what brand is the pot that you used to sauté the onions 🎉🎉🎉
They all look great. I'm not a swiss cheese person (never liked the flavor), but shredding it and adding it here, well, I would not dismiss it out of hand. As I was raised, you always try it first. So, while I'd go with cheddar or pepper jack cheese, if there was a buffet and it was the only variety there, I'd give the swiss cheese version a try out.
While I use salted butter for my toast and such, what would be the downside to using it here?
Thanks.
Love it - thanks!!!
Perfecto
I have to make the russian dressing one. Great recipes!
Many thanks!
I don’t know why, but I always thought patty melt had thousand island on it. This looks pretty good.
I used to think that to as I've seen recipes that have included that sauce and Chef Parisi just mentioned adding TI or Russian Dsg so you're ok!
I made and it was great; I did not cook meat sooo well done. It better to have the meat juicier!
In my book, if it’s not made with rye bread, it is NOT a patty melt. 😂 I may be a patty melt snob. I even remember the first one I ever ate about 50 years ago! I love onions but have never tried caramelizing them. I will definitely need to try that. Thanks!
NO! You are not a snob, it should be made on rye. I love the marble/swirl rye, but there are SO MANY choices of rye breads that it’s hard to decide which is the best. At a restaurant I used to cook at we would dice the onions (as big as you like) cook them till golden, (carmelized) allow them to cool, and put them directly into the fresh ground beef we would get. NEVER had a complaint, you got a piece(s) of onion in every bite, and they were delicious on the marble rye. Give it a go, see if you like it. If you don’t, you can look me up and cuss me out lol. Have a great day. 😁
In my book?? What book don’t come on Chefs website to try to promote your stuff!!
@@ChezJohn Oh, that sounds awesome!!! I will definitely have to try that. I love onions so even if I don’t prefer your method, it will still be good. I don’t think I will need to hunt you down. 😂
@@nancyt2848 haha, phew that’s a relief. Please give it a try. Thank you. 😊
Yes no rye
Quick question, I'm guessing the answer is Emmenthal, but your recipe made me AWFUL homesick and I and going to give this one a go. The issue is, Swiss Cheese is not something I have ever seen in the ~30 years I have lived in Europe so far. Do you know what difference, if any, there is between American Swiss Cheese and Emmenthal? Am I better off using a blend? I use Emmenthal when I want a mushroom Swiss burger but I've always thought it was missing something (a bit too tame)
Yup, it's the same. However, for some sharper flavor you could use something like a comté.
@@ChefBillyParisi Rock start of the culinary world! Thank you for confirming and suggesting a way to boost it a bit.
Havarti is really good too. 😊
I’d say add Fois
I love rye bread but have never had a patty melt that came with rye
Billy do you have a sauce to make that goes along with the patty melt.
Keep watching, I share two.
The Patty Melt at Whataburger is very good.
Yummy
Patty melts are my GO TO when going to a diner. But I prefer RAW onions when it arrives. Can I skip the caramelized, or will I regret not having it?
😱 sooo hungry now LOL
Perhaps it’s your lighting, but the onions look borderline burnt instead of caramelized. I prefer my burgers on the medium rare side versus well done. Your video inspired me to make a patty melt this week. They’re delicious, thank you for sharing.♥️
Cricketers in Dunedin has the Best Patty Ever!! It’s at the entrance to the Dunedin Causeway and this way after you eat you can walk the Causeway. And Don’t Get The Bread Pudding Ala Mode Unless Dunedin Fire Rescue is in the Parking Lot getting ready to fly you to Tampa General’s Cath Lab!! How do I know about this place? I was their Garbage Man for a long time!!!
What's the brand model of Ur stove and oven
I'm torn. Onions and bread looked fire. Somehow the rest of it just came across as lazy. I cook for a living, so I fully realize the subtleties (and also how to sound like a pompous ass)... rewatching now...
Ah, I see now. My brain was mad at the thickness of the burger. That was damn near entering smashburger levels without the layers. Visually, that bread and the caramelization are 10/10. Probably could use some more cheese and onions, but amazing visuals. The burger though. Thin and over-cooked (opinion). I'll give it a 7/10, but bruh... add another 1/3 pound burger cooked to medium, some more cheese and onion.. I mean we're talking a solid 9 or 9.5. The visuals on that bread are next level. Well done. Congratulations.
That's what all the UA-camrs say for the CLICKS 😂😂😂
10:29
😂😂
It was winking at me
Why does every cookbook lie about how long it takes to cook onions to various degrees? Whether it’s just getting onions translucent and slightly soft, to full-blown caramelized, the amount of time is always wildly understated, often being a half or a third or less of reality…
Where do I find your Russian Dressing Recipe.
What level heat when the onions are covered for 5 minutes
medium
peace be upon you
I’ve been having good luck caramelizing onions in a crockpot.
How about brioche?
made ur peri peri sauce and drank it all before i could marinate anything in it
That sauce is so dang tasty. I don’t blame you
The food looks delicious… but, that definitely wasn’t a 1984 Beastie Boys album, it was the year 1994 for “Ill Communications”Their first album “License To ILL” didn’t drop until 1986.
Thanks
Pigs in a blanket quizine style for a episode request
Way better dude
??
Why unsalted butter?
In Europe butter isnt that salted... I dont know about US..
To control the sodium content. The salted butter here in the states is pretty dang salty.
@@ChefBillyParisi We almost never use unsalted butter in Europe (Denmark). Its pretty well balanced no salty taste. US butter would properly be illegal in EU😀
Oh I guarantee it would
❤
😍
Can feel my arteries clogging already.😅
Then you know it’s delicious 😂😂
What weird person doesn't like onion? For me, learning I was dating such a culinary weirdo, I would have ended that relationship promptly.
Pre-shredded is loaded with preservatives...
And non-caking agents that’s why I always do it off the block.
I'm not a chef but I'm pretty good in the kitchen for an old dad. My one critique of your videos is that you "micro-manage" everything. You don't need to tell people how many onions to put on or how much cheese. The basics are obvious in the video. Beginners may watch your vids and be overwhelmed by the number of tbsp of onions or cheese, or how much butter on the bread...most people know how to make a grilled cheese after all. Simplify your videos so people can experiment on their own, to their tastes, unafraid to add more onions...or cheese.
Great video, as always. But can we get rid of the following phrases? "I can't stop eating," "My family is addicted," I eat every week," "my family keeps asking me for," or "my family is OBSESSED," etc. It feels so clickbaity and makes me feel icky when I see it. "Doctors HATE this easy 5 minute patty melt recipe!" There's no reason for this, unless it's a joke I'm missing?
I appreciate you watching, many thanks! There is a reason, trust me… good ol YT isn’t what it was 3-4 years ago, unfortunately. I’d go even further to say if the title wasn’t what it was it most likely wouldn’t have even showed up in your feed.
😂😂😂😂
I cook meat the way I learned from my parents, who learned from my great aunt: This is a long time ago, as I am 71 years old. Use a cast iron skillet. Heat it up quite a bit, and sprinkle salt into the skillet, not onto the meat. Then sear the meat, and turn it. You won't get any sauce ingredients this way, but boy, it's a delicious hamburger or steak. If you do it right, when it's done, there is no liquid in the skillet. No, it's all still in the meat!
Grammar: Between 30 or 40 minutes? Hardly. Makes no sense. It's between 30 and 40 minutes. I hate ridiculous English. Sorry. I guess you didn't have decent teachers.
The onions looked burned
They’re not, that I can promise you. You’re probably not that used to going further in the caramelization process.
What are your secrets to making it such perfect pieces? I appreciate your work; wouldn't it be great if you could share a cooking video with us on KHAL?
================
Too much fat on fat
Butter
Cheese
Meat
Bread
Needs fresh eliminate
Too much bread, try open-face.
You are a cook that pushes ingredients WAY TO FAR… you think more is better… you don’t know what works and why…REBUKED
These onions look burnt to me
one of my favorite burgers, I always make mine oblong, so it fits the bread better. looks great my friend. Are you from the Chicagoland area?
Thanks for watching, yes, I’m in chicago land.
@@ChefBillyParisi we live in Shorewood.... would love to cook with you sometime my friend...
I’m in NWI. Come on out!
Yay@@ChefBillyParisi
@@ChefBillyParisi NWI?
Until I left Long Island NY I didn’t realize how many people had no idea what a party melt was.