Patty Melts
This classic Patty Melt recipe features savory ground beef patties, deeply caramelized onions, and luscious Swiss cheese, all sandwiched between slices of toasted rye bread. Cooked to golden perfection in butter, it's a comforting and hearty meal, perfect for a satisfying lunch or dinner. The slow cooking of onions is key to its rich flavor profile.
Equipment
- 2 skillet One medium for onions, one large or a griddle for patties and grilling sandwiches
- 1 Spatula For stirring, flipping onions, patties, and sandwiches
- 1 Mixing Bowl For preparing the ground beef mixture
- 1 Chef's knife For slicing onions
- 1 Cutting Board For preparing onions and assembling sandwiches
Ingredients
Main
- 1 stick butter
- 1 whole large onion halved and sliced
- 1 1/2 pounds ground beef
- 5 dashes Worcestershire sauce
- Salt and fresh ground black pepper
- 8 slices rye bread
- 8 slices Swiss cheese
Instructions
- In a medium skillet, melt 2 tablespoons of the butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally.
- In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4 patties.
- Melt 2 tablespoons of the butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.
- Assemble the patty melts this way: Slice of bread, slice of cheese, hamburger patty, a quarter of the cooked onions, another slice of cheese and another slice of bread.
- On a clean griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter and grill the sandwiches until golden brown. Remove the sandwiches and add the remaining 2 tablespoons butter to the skillet. Return the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Slice in half and serve immediately!
Notes
Achieving perfectly caramelized onions is paramount; cook them slowly over low to medium-low heat for 20-25 minutes, stirring occasionally, until deeply golden and sweet. Rushing this step will result in undercooked, pungent onions. For the patties, avoid overworking the ground beef to maintain tenderness and season generously. When grilling the assembled melts, maintain a consistent medium heat to allow the cheese to fully melt and the bread to toast evenly to a rich, golden brown without burning. Using sufficient butter on the griddle is key for a crisp, flavorful crust. Consider adding a touch of Dijon mustard or a whisper of garlic powder to the beef mixture for an extra layer of flavor. Serve immediately to enjoy the gooey cheese and warm, crisp bread.