Classic American Grass-Fed Beef Patty Melt on Toasted Sourdough

Shape the grass-fed ground beef into a thin, rectangular patty matching the size of your bread slices. Season liberally with salt, black pepper, and garlic powder.

Heat a heavy cast-iron skillet over medium-high heat. Add the beef patty and sear for 3-4 minutes per side until a deep, dark crust forms and the center is cooked through. Remove from the pan and let rest.

In the same skillet, add the sliced onions. Sauté over medium heat, stirring frequently, until they are deeply caramelized, soft, and sweet, about 10 minutes. If the pan gets dry, add a tiny splash of water to deglaze.

Add the fresh spinach to the onions in the pan, tossing for 1-2 minutes just until wilted. Season with a pinch of salt and red pepper flakes.

Toast the bread slices until golden brown.

Assemble the sandwich by piling the caramelized onions and spinach onto one slice of toasted bread, topping with the beef patty, and closing with the second slice. Press down gently so the juices soak into the bread. Serve immediately while hot and crisp.