This Patty melt was really tasty and satisfying If you would like to cook the onions faster simply turn the heat up a bit, however, if you have the time they are really good cooked low and slow. On another note, I simply put the In N Out animal-style fries toppings on a patty melt but as people are pointing out yellow mustard is supposed to go on the animal style burger, I prefer it without but go right ahead if that's what you like, and HAPPY COOKING TO YOU ALL!!
Sop up the extra oil/fat from the onions with a couple of slices of bread instead of the paper towel! A big flavor bomb from the oil that has been soaking up the flavor of the cooked onions.
My table mixer doesn't have the meat grinder capability, so I'll probably get a separate unit. I've bought a number of items after watching your videos, one being a 7.3qt enameled Dutch oven. I'm checking on a 12in fry pan as well. Love the recipes and the fridge torture!! Keep the videos coming!! Oh yeah, got a large pepper grinder en route too!!
Love your channel, mahn! I actually cook what you do and not just watch, so cheers for the knowledge. Also your baked beans recipe was spot on - as a fellow British Bean here.
Awesome. Looks great! One tip I learned from a Grill cheese food truck chef was adding a super thin coat of mayo after initially toasting bread on pan , then toast again for an extra crunch/texture.
I use the paper towel, that’s used for soaking up the excess fat, to light my wood-burning stove the following day. It’s always like a food-scented firefighter 😂
In a kitchen I worked in years ago - the chef would cover thick Julienned onion slices with clarified butter and simmer on low for about a generous hour - an onion confit if you will - then they were cooled and left in the clarified butter and refrigerated - during service a generous spoonful of those into a bowl of fresh cooked hot french fries and a good shake of cayenne pepper and everything tossed around with a handful of pickled jalapeño pepper slices - onto a sizzle plate,a little cheddar over the top and a flash under the broiler - they were called Spanish fries and the onions are what made the dish Memories ❤😋
For those of you wondering a patty melt is technically a burger as it is similar in style to the original hamburger which was simply a patty between two slices of bread, the modern use of the bun occurred later.
I love tri-tip so I was glad to see someone else use it in their cooking. Winter here but now feel like it's off to the store for some tri-tip and back home to shovel out the grill for a BBQ ☃️
I made a big mistake watching this video while I'm currently deployed so now I need to wait months to get back home and make this myself. It looks and sounds so ridiculously good.
Sonny, nice touch with the Muenster Cheese. It's really popular here in Texas thanks to a town by the same in Cooke County that was founded by Germans in the 1800s. In Texas we pronounce it Mun.ster. If you're ever passing through there, do yourself a favor and hit up one of the German meat markets. They make the best sausages and cheeses!
DUUUUUDE!!!! You ended up in my feed because I had been dreaming of having a patty melt for a couple of weeks. Finally, last week, we finally made some... but watching this... I definitely have to do it again next weekend. I knew the onions had to be browned and luscious... but I totally forgot the orange animal sauce... You Inspire me!!!!
Happy to see a proper patty melt (meat edge to edge!) and not just a round burger in the middle of some toast. Nothing grinds my gears more that, lol. :) Making these this weekend!
Thank you! I’m so sad people don’t have the time to slow cook onions. It’s aroma therapy in our house at least twice a week! I was lucky enough to be introduced to genuine Vidalia onions in 1989 while on internship in Georgia ……..sure miss those😂😎
Pretty crazy that you mention how you were introduced to Vidalias, because I was on an internship in Millen GA in 1992 when I was introduced to vidalias too - everybody had the red bags of them hanging in their garage or kitchen! -Did your internship happen to be with Varsity or Southwestern?
You have become my favorite cook on UA-cam. and I follow pretty much all of the better known ones. I'm a cook and I like that you have had an extensive background in cooking in all sorts of establishments and used the knowledge to create a different sort of hustle; one where you don't have to be a line cook. You kind of did the Anthony Bourdain thing. I respect it and aspire to be like you one day. You also have taught me a lot that's impressed people (rosemary salt for instance. ) things that I have worked for years and never heard of. keep it up bud. merry christmas.
Made it my own by putting on carolina reaper cheese, substituting pickle onions for the relish and adding bacon... on homemade bread. Thanks for the video.
So...by his thought process and the amount he says...im pretty sure hes an actual genius...if it was measured it would be in genius territory. New watcher...now I'm about to order food...
Dude! Awesome patty melt. So gourmet, it should be called a “Patricia Melt”. Also, welcome to the Duke’s family. If I don’t make my own mayo, it’s always Dukes!
@@thatdudecancook if Marcus tastes the food he should beat up the fridge as well. If it's really good you can beat it up together office space style like with the copier
Counter-intuitively, I learned recently that you can halve the time caramelizing onions by cooking them in a little water first. Apparently getting the sugars and amino acids out of the onion as quick as possible is key.
This looks wonderful! The animal sauce is simple perfection, I make often. I've been grinding my own meat for a while now, and even if it's nothing but chuck, it's better than store bought. And for the onions, try vermouth to deglaze. Excellent flavor!
Thank you for confirming my hypothesis man. I knew the the tri-tip/chuck combo would be good for a delicate buttery bread sandwich And you still had so much crunch in that bread but tender beefy juicy goodness. Keep it up Sonny, we love you.
this was the greatest video i have ever seen on your channel.. recipe, humor, the edit omgomg.. bro that cinematic for the fridge omg what a nice video ❤️🔥❤️🔥
If you want to actually make quick caramelized onions look at the Americas Test Kitchen caramelized onions. You can make a batch that big in like 20-30 mins instead of over an hour.
@@davidbuben3262 it works perfectly because it basically steam cooks them first which helps break down the onions fast and then you cook them on high to get the caramelization going. It's genius.
@@Satans_lil_helper absolutely is. You typically can find it at Asian markets. Though bigger cities might carry it in grocery stores. Well worth the hunt regardless. You won't go back.
I know that you love me and you're out but did you know that I love you and I'm in! Wait, hope that didn't sound weird!! Absolutely can't wait to see what's next, your food just looks soooo good. Thanks for sharing.
My hot take: Patty Melt > Burger. Its bigger, allowing for MORE. The toasting on the outside of the bread slices stay crispy. with burger buns, the crispy toasting is pretty much gone once you put it all together and your sauce or tomato juice hits it.
I know the sharp knife is definitely helpful. Also I've learned when dicing an onion that if you keep the root end intact, you'll have no tears. I've diced onions with a steak knife with this method in a pinch and it worked.
I know I am late to the party but god damn your channel is good mate. I have been on christmas holidays for a few days and have been binging your channel
Dad was that perfectionist Hunting and fishing. Butcher, he strived to make the best burgers he could And Loved to hunt so...The "Best" patty melt i ever had was.....Beef/Pork/moose grounded Spices added Worsthershirerehshier sauce And a dap of HP sauce in the mix.....Cooked wild arugula And Ramps added White cheddar And Smoked Monterey jack cheese And moms brioche kaiser style buns toasted...Hand-made mayo with pickle juice as a part of it .......
For anyone wondering, this is worth it. My daughter and I just made this and the onions alone are worth the time. But the burger with the cheese, onions, and sauce is something else. I asked my daughter to rate it out of 10 and she said 11 for sure.
The other reason he experiences less tears from onion is the prep cuts don't fully expose the broken onion cells to the air until you do the final mincing step which is over in no time, the sharp knife is for sure a huge part of it too.
@@sallysueso Ya, thanks for the reply. I'm a expert at steel sharpening. Studied with electron microscopes back in the 70s-'90s. UAA. Anchorage. Woulda been the bloke that sharpens the fighting knives,(que Randle model ones) and bayonets, on board ship, of the fighting men that saved us from tyranny. I hated using my bayonet. A fur trapper since I was 12 years old. c1970s. True wilderness. Jack London shi..stuff. Call of the wild. Edit. I was a idiot. Young and dumb.(ignant... I ain't no abadidgany!) Don't do what I did. Too many lost. "There will always be war, or rumors of war:" And it continues. I apologize for the ambiguous response.
In N Out doesn't use any oil, butter, or seasonings on their grilled onions. Just low and slow on a flattop with some water added periodically to maintain the moisture.
That looks delicious! Although I feel I need to mention that animal style at In-N-Out includes sauce on the bread on both sides, added pickles, and lettuce and tomato.
This Patty melt was really tasty and satisfying If you would like to cook the onions faster simply turn the heat up a bit, however, if you have the time they are really good cooked low and slow. On another note, I simply put the In N Out animal-style fries toppings on a patty melt but as people are pointing out yellow mustard is supposed to go on the animal style burger, I prefer it without but go right ahead if that's what you like, and HAPPY COOKING TO YOU ALL!!
What knife do you use?
Sop up the extra oil/fat from the onions with a couple of slices of bread instead of the paper towel! A big flavor bomb from the oil that has been soaking up the flavor of the cooked onions.
You don’t taste mustard though. You’re supposed to put it on the patty before it cooks so it caramelizes on the patty when you smash it down.
Former In-N-Out associate, animal style burgers also have pickles by default.
My table mixer doesn't have the meat grinder capability, so I'll probably get a separate unit. I've bought a number of items after watching your videos, one being a 7.3qt enameled Dutch oven. I'm checking on a 12in fry pan as well. Love the recipes and the fridge torture!! Keep the videos coming!! Oh yeah, got a large pepper grinder en route too!!
Love your channel, mahn! I actually cook what you do and not just watch, so cheers for the knowledge. Also your baked beans recipe was spot on - as a fellow British Bean here.
thanks for the kind words!
Sweet onions don't make you cry.. But the yellow ones.. like a baby
True, but it definitely helps to have a wicked sharp knife.
He said he's been cooking the onions for an hour and I thought "well I'll never make this"
I mean you don't have to
@@maverick33guy95 I know, I wasn't going to
@@Midnight7Marauder yeah just sauteed works but this guy is awesome and shows different ways
No shit...u canbdo the same in 15 on high heat
I want a sandwich not a commitment lol
Nothing makes me happier to find out someone has discovered Duke's mayonnaise.
Love that you put in the time and love to make true caramelized onions! Looks amazing
NC native here. Dukes is the ONLY mayo here. "If you know you know" 😎
Awesome. Looks great!
One tip I learned from a Grill cheese food truck chef was adding a super thin coat of mayo after initially toasting bread on pan , then toast again for an extra crunch/texture.
I use the paper towel, that’s used for soaking up the excess fat, to light my wood-burning stove the following day. It’s always like a food-scented firefighter 😂
Yes my man... Fire as always love from Essex UK where Maldon sea salt is from 😉
In a kitchen I worked in years ago - the chef would cover thick Julienned onion slices with clarified butter and simmer on low for about a generous hour - an onion confit if you will - then they were cooled and left in the clarified butter and refrigerated - during service a generous spoonful of those into a bowl of fresh cooked hot french fries and a good shake of cayenne pepper and everything tossed around with a handful of pickled jalapeño pepper slices - onto a sizzle plate,a little cheddar over the top and a flash under the broiler - they were called Spanish fries and the onions are what made the dish
Memories ❤😋
Wow! That sounds delicious!
If you add a few spices to that is essentially how to make cooked spicy Doner Kebab. Much better than the chilli glazed stuff.
Its crazy how onions can still make you tear up years in the future 🥲
Bro those words literally made my mouth water
Let me just put that in my lexicon right quick
For those of you wondering a patty melt is technically a burger as it is similar in style to the original hamburger which was simply a patty between two slices of bread, the modern use of the bun occurred later.
I love tri-tip so I was glad to see someone else use it in their cooking. Winter here but now feel like it's off to the store for some tri-tip and back home to shovel out the grill for a BBQ ☃️
We gotta get a ChudPress in your hands for the ultimate burger!
I made a big mistake watching this video while I'm currently deployed so now I need to wait months to get back home and make this myself. It looks and sounds so ridiculously good.
I'll make one in your honor 🥪 🎖️
ahhh nuuuuu
Your channel is such a blessing. Thank you!
Ditto on the Dukes Mayo. Good stuff!
Duke's for the win. Once I tried it I never went back to any other mayo.
Sonny, nice touch with the Muenster Cheese. It's really popular here in Texas thanks to a town by the same in Cooke County that was founded by Germans in the 1800s. In Texas we pronounce it Mun.ster.
If you're ever passing through there, do yourself a favor and hit up one of the German meat markets. They make the best sausages and cheeses!
My son, and daughter, when they were small, called it monster cheese. (Okay, I admit it. I would call it that in a spooky voice.)
I agree. I love all kinds of sausages, Italian, Cajun, Polish, etc. But German Sausage is the best. I just wish I could get it around these parts.
Steak and shake has a frisco melt that used to be my favorite fast food order. I am sure this is delicious
You've just found out about Dukes? Thats good to hear! Dukes is the best mayonnaise
That looks ridiculously good!!! Might need to change my Christmas dinner menu.
DUUUUUDE!!!! You ended up in my feed because I had been dreaming of having a patty melt for a couple of weeks. Finally, last week, we finally made some... but watching this... I definitely have to do it again next weekend. I knew the onions had to be browned and luscious... but I totally forgot the orange animal sauce... You Inspire me!!!!
Dukes is the only mayonnaise I use nowadays. Spent forever chasing Publix's mayo but Duke's is my substitute.
Happy to see a proper patty melt (meat edge to edge!) and not just a round burger in the middle of some toast. Nothing grinds my gears more that, lol. :) Making these this weekend!
Thank you!
I’m so sad people don’t have the time to slow cook onions. It’s aroma therapy in our house at least twice a week! I was lucky enough to be introduced to genuine Vidalia onions in 1989 while on internship in Georgia ……..sure miss those😂😎
Absolutely. We're lucky here in Washington state. They grow Walla Walla sweets here. Shhhhh. (whispers) They're vidalia onions. Very short season.
Pretty crazy that you mention how you were introduced to Vidalias, because I was on an internship in Millen GA in 1992 when I was introduced to vidalias too - everybody had the red bags of them hanging in their garage or kitchen! -Did your internship happen to be with Varsity or Southwestern?
You have become my favorite cook on UA-cam. and I follow pretty much all of the better known ones. I'm a cook and I like that you have had an extensive background in cooking in all sorts of establishments and used the knowledge to create a different sort of hustle; one where you don't have to be a line cook. You kind of did the Anthony Bourdain thing. I respect it and aspire to be like you one day. You also have taught me a lot that's impressed people (rosemary salt for instance. ) things that I have worked for years and never heard of. keep it up bud. merry christmas.
Love the channel. I have learned a lot and my son now is going around the house saying if you know you know.
Duke's is THE BEST! 😋
Sgt Gilbert needs his own spinoff series
Nice knife!!! Just got my Shun Premier for Christmas...life changing!!!!
I will never make a burger without rosemary salt! It’s next level! Thanks Sonny!
Dude, You really are the best/entertaining chef I’ve ever seen. I try and cook most everything you demonstrate. Thx for your effort.
I've discovered Duke's mayo this year as well. It is awesome.
Okay already. I'll order some. Hey, he could call this a 'Patty Duke!'
@@davidbuben3262 😂
Had to bail out, build a sub, man the lifeboats, put on water-wings, sink or swim - so much mouth-watering'ness!
Sincerely jaws,
Dr. Ooler Slobberinkz
3:22 these are the types of caramelised onions that I'd be okay eating as the only component to a sandwich with aoli.
I love a good patty melt. The best one I’ve ever had is from melt shop in NYC! I’ll definitely attempt this. Thanks for sharing
Honestly the best burger I have ever made. So much flavor. The onions are the star of the show
Can we get an origin story on the fridge?
Made it my own by putting on carolina reaper cheese, substituting pickle onions for the relish and adding bacon... on homemade bread. Thanks for the video.
My kids always look forward to your videos we watch them together, God bless you
So...by his thought process and the amount he says...im pretty sure hes an actual genius...if it was measured it would be in genius territory. New watcher...now I'm about to order food...
Dude! Awesome patty melt. So gourmet, it should be called a “Patricia Melt”. Also, welcome to the Duke’s family. If I don’t make my own mayo, it’s always Dukes!
haha! I love it and yes Dukes is really the best
@@thatdudecancook if Marcus tastes the food he should beat up the fridge as well. If it's really good you can beat it up together office space style like with the copier
Have you tried Kewpie?
@@rickybobby9886 🙂 "he has two first names."
@@davidbuben3262 huh?
Patty Melt is the superior cheese burger and this might be near the top of the charts.
Counter-intuitively, I learned recently that you can halve the time caramelizing onions by cooking them in a little water first. Apparently getting the sugars and amino acids out of the onion as quick as possible is key.
Drool and then go to freezer and pull out the 80/20 blend ground beef. I bark to the wife and said Patty Melt tonight!
THISdude makes me drool
Terrific, Doood! Here in the UK, I could eat that right now, for breakfast! 👍🏻
What a fun and unique mash-up idea. Smash-up!
This looks wonderful! The animal sauce is simple perfection, I make often. I've been grinding my own meat for a while now, and even if it's nothing but chuck, it's better than store bought. And for the onions, try vermouth to deglaze. Excellent flavor!
I started using his Rosemary Salt recipe on everything lol the family loves it- i did put a little extra something in it (msg)
Duke’s mayo is da bomb 💣
Just love your energy dude :) And yeah, your food rocks.
Lots of chopped thyme in caramelised onions adds a lovely dimension.
Thank you for confirming my hypothesis man.
I knew the the tri-tip/chuck combo would be good for a delicate buttery bread sandwich
And you still had so much crunch in that bread but tender beefy juicy goodness.
Keep it up Sonny, we love you.
That spoon stunt while preparing the sauce didn’t go unnoticed 😮
You remind me of a grown up Morty. From Rick and Morty. Keep up the cooking videos, love them!
As a Californian, I'm happy you made In n' Out Spread. It's one of my favorite condiments! Animal Fries with chopped Chili is my goto.
this was the greatest video i have ever seen on your channel.. recipe, humor, the edit omgomg.. bro that cinematic for the fridge omg what a nice video ❤️🔥❤️🔥
My God, you are a food artist like I have never seen. Thank you for sharing your knowledge with us. Bravo!!
Omg you took the fridge outside and threw a javelin at it 😂
Wow! You made my Playlist today❤ it's the best way I just have your Channel as my GoTo!!
If you want to actually make quick caramelized onions look at the Americas Test Kitchen caramelized onions. You can make a batch that big in like 20-30 mins instead of over an hour.
Lan Lam. 'Techniquely.' I haven't tried it, but worth a shot.
@@davidbuben3262 it works perfectly because it basically steam cooks them first which helps break down the onions fast and then you cook them on high to get the caramelization going. It's genius.
This dude is unbelievable dude you can cook immediately getting hungry after watching..
Diners up in the north east use vermouth on the onions and reduce. Adds a nice flavor.
I'll remember that, next time I make martinis. Thanks.
If you haven't tried Kewpie Mayo, I highly, highly recommend. Basically tastes like deviled egg-infused mayo. So good.
Yep! Found out about it from Sam the Cooking Guy!
@@stonemedia8901 exact same my guy.
That sounds amazing!
@@Satans_lil_helper absolutely is. You typically can find it at Asian markets. Though bigger cities might carry it in grocery stores. Well worth the hunt regardless. You won't go back.
Yep, it’s the best for Hawaiian macaroni salad.
I know that you love me and you're out but did you know that I love you and I'm in! Wait, hope that didn't sound weird!! Absolutely can't wait to see what's next, your food just looks soooo good. Thanks for sharing.
I really appreciate how creative you’ve been with the good ‘ol fridge attack
You know when someone does the happy food dance, it’s really good. Lol❤
My hot take: Patty Melt > Burger.
Its bigger, allowing for MORE. The toasting on the outside of the bread slices stay crispy. with burger buns, the crispy toasting is pretty much gone once you put it all together and your sauce or tomato juice hits it.
Okay, sounds good. For me, I always 'accidentally' make the burger a little...(I don't think I'm alone here.)
beef patty > buns/bread. Diameter wise.
I cant stop watching your videos, but I really need to work... and go eat something too! I'm so hungry now!
I can only imagine the neighbor seeing the fridge torture going on wondering .... WTF IS WRONG WITH OUR NEIGHBOR 🤣🤣
Add some chopped green chillies for the best in n out experience
as an In-N-Out purest and a true lover of the animal style burger a true animal style is done with mustard while cooking the patty.
All I have in my mind is raking those leaves😂💋
I know the sharp knife is definitely helpful. Also I've learned when dicing an onion that if you keep the root end intact, you'll have no tears. I've diced onions with a steak knife with this method in a pinch and it worked.
Dukes Mayonnaise is the best mayonnaise!
You honestly make my day better
I know I am late to the party but god damn your channel is good mate. I have been on christmas holidays for a few days and have been binging your channel
Dad was that perfectionist Hunting and fishing. Butcher, he strived to make the best burgers he could And Loved to hunt so...The "Best" patty melt i ever had was.....Beef/Pork/moose grounded Spices added Worsthershirerehshier sauce And a dap of HP sauce in the mix.....Cooked wild arugula And Ramps added White cheddar And Smoked Monterey jack cheese And moms brioche kaiser style buns toasted...Hand-made mayo with pickle juice as a part of it .......
What a savory looking sandwich!! Ymmy!
You are the master of the patty melt with that sauce dude
Another hit. Animal brought the primal spear attack out.
For anyone wondering, this is worth it. My daughter and I just made this and the onions alone are worth the time. But the burger with the cheese, onions, and sauce is something else. I asked my daughter to rate it out of 10 and she said 11 for sure.
Gunna make this but a smoked version! Can’t wait to try this recipe
I love your videos. I made your Carbonara and damn near destroyed my refrigerator it was so good. Keep it up!😁
just reading the title, already know this is gonna be a banger
Love your channel, your content, your energy! Did you really say STFU at the very end?! Love it😂
Hi Courtney! I just found your channel and subscribed. Looking forward to more recipes!
Taking onions that far makes for a fantastic onion soup.
The other reason he experiences less tears from onion is the prep cuts don't fully expose the broken onion cells to the air until you do the final mincing step which is over in no time, the sharp knife is for sure a huge part of it too.
Looks great, I’m gonna try it with Rye.
Sonny, how about a knife sharpening tutorial? Would love some tips in that realm. Appreciate you!
I do believe he did. Might try googlieing it.
@@davidbuben3262 Spot on, appreciate it! Never took the time to check.
@@sallysueso Ya, thanks for the reply. I'm a expert at steel sharpening. Studied with electron microscopes back in the 70s-'90s. UAA. Anchorage. Woulda been the bloke that sharpens the fighting knives,(que Randle model ones) and bayonets, on board ship, of the fighting men that saved us from tyranny.
I hated using my bayonet. A fur trapper since I was 12 years old. c1970s. True wilderness. Jack London shi..stuff. Call of the wild. Edit. I was a idiot. Young and dumb.(ignant... I ain't no abadidgany!) Don't do what I did. Too many lost.
"There will always be war, or rumors of war:" And it continues. I apologize for the ambiguous response.
my Fav! Can't wait to make this!
dude, you passed the interview. you're hired.
Looks delicious. One my childhood favorites. One thing and I could be wrong... Isn't rye bread the bread that is standard for patty melts?
Watching you hand slice that bread makes me think you need to do a That Dude Can Cook Special French Toast!
you can half the carmalized onions time by adding water and putting on a lid.
In N Out doesn't use any oil, butter, or seasonings on their grilled onions. Just low and slow on a flattop with some water added periodically to maintain the moisture.
What a Masterpiece!!!!!!✨️
That looks delicious! Although I feel I need to mention that animal style at In-N-Out includes sauce on the bread on both sides, added pickles, and lettuce and tomato.