Patty Melts
This recipe guides you through making classic patty melts, featuring savory ground beef patties, deeply caramelized onions, and melted Swiss cheese, all grilled between slices of buttery rye bread until golden and crisp. It's a comforting and satisfying dish, perfect for a hearty lunch or dinner, highlighting simple ingredients transformed into a flavorful American classic.
Equipment
- 2 Skillets One medium for onions, one large or griddle for grilling sandwiches
- 1 Mixing Bowl For preparing ground beef patties
- 1 Spatula/Turner For stirring onions, flipping patties and sandwiches
- 1 Chef's knife For slicing onions
- 1 Cutting Board For preparing onions
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 crucial; cook them slowly over medium-low heat for 20-25 minutes, stirring occasionally, until deeply golden and sweet. Rushing this step will result in undercooked, bitter onions. For the beef patties, avoid overmixing the ground beef to ensure a tender texture and season generously. When grilling the assembled melts, maintain a consistent medium heat to allow the bread to become golden and crisp, and the Swiss cheese to melt thoroughly without burning the butter or bread. Using high-quality rye bread and good butter will significantly enhance the final flavor and texture. For an extra layer of flavor, consider adding a thin spread of Dijon mustard or a savory sauce like Russian dressing inside the sandwich before grilling.