VENISON PATTY MELTS

A patty melt is the best of both worlds—a burger and a hot, cheesy sandwich. The addition of wine to the onions takes this to a whole new level. In my house, these are the ultimate Friday-night cheat meal. I love to serve them with sweet potato fries topped with some of the caramelized onions.

Prep Time: 10 minutes

Cook Time: 50 minutes

Serves: 5

9 tablespoons unsalted butter, divided

2 large onions, sliced

2 teaspoons kosher salt, divided, plus more to taste

¼ cup white wine or 3 tablespoons white wine vinegar

2 pounds ground venison

1 tablespoon Dijon mustard

1 teaspoon dried thyme

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon freshly ground black pepper

2 tablespoons vegetable oil

10 slices Texas toast or thick-cut white bread

5 slices American cheese

1. In a medium skillet over medium-high heat, melt 3 tablespoons of the butter. Add the onions and 1 teaspoon of salt and cook, stirring often, until golden, about 10 minutes. Add the wine and continue to cook until the onions are caramelized and the wine has evaporated, 5 to 8 minutes. Remove the skillet from the heat.

2. In a large bowl, combine the venison, mustard, thyme, garlic powder, onion powder, pepper, and the remaining 1 teaspoon salt, using your hands to mix well. Form into 5 patties.

3. Heat the oil in a large cast-iron skillet over medium-high heat until hot. Working in batches if necessary, add the patties and cook for 3 to 4 minutes per side, until they are browned and their internal temperature reaches 160°F. Transfer the patties to a plate, and repeat with the remaining patties.

4. In the same skillet, melt 2 tablespoons of butter. Add 2 slices of bread to the pan, and top each with a patty, some caramelized onions, and a slice of cheese. Cap with a piece of bread. Cook until the bottom of the bread is golden brown, 1 to 1½ minutes. Then gently flip and cook until golden brown, 1 to 1½ minutes. Repeat, adding more butter to the pan, to make 5 sandwiches. Serve immediately.