Patty Melts
These classic Patty Melts combine savory ground beef patties with sweet, slow-caramelized onions and melted Swiss cheese, all layered between slices of buttered rye bread and grilled to golden perfection. A quintessential diner-style comfort food, this recipe delivers a satisfying and flavorful experience, perfect for a hearty lunch or dinner.
Equipment
- 1 Medium Skillet
- 1 Large Skillet or Griddle
- 1 Mixing Bowl
- 1 Spatula
- 1 Chef's knife
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
For truly exceptional patty melts, focus on the details. Caramelizing the onions slowly is crucial; this develops their sweetness and depth, which is a cornerstone of the dish. Don't rush this step
it can take 20-25 minutes easily. For the beef patties, ensure they are seasoned generously and not overworked, which can lead to tough burgers. Achieving a perfect golden-brown crust on the rye bread is key to the texture; ensure your griddle or skillet is at a consistent medium heat to allow the cheese to melt fully without burning the bread. A gentle press during grilling helps create better contact for an even crust and faster melting. Consider using a blend of butter and a neutral oil for grilling the sandwiches; the oil raises the smoke point, preventing the butter from burning while still imparting its rich flavor.