Patty Melt Recipe

Peel and slice the yellow onion into thin rings or half-moons (about 1/8–1/4 inch thick).

Heat a large skillet over medium heat and add 1 tsp vegetable oil and 1/2 tbsp butter. When the butter is melted and shimmering, add the sliced onions and 1/4 tsp salt.

Cook, stirring occasionally, until the onions are softened and translucent, 8–10 minutes. If you want them more deeply caramelized, reduce heat to medium-low and continue cooking, stirring every few minutes, until deep golden, 20–25 minutes total. Add 1/2 tsp brown sugar about halfway through if using to accelerate caramelization.

When done, transfer onions to a bowl and set aside. Keep the pan handy for searing patties (wipe out excess oil if necessary).

Divide the 1 lb ground beef into 4 equal portions (about 4 oz each) and gently form into thin patties slightly larger than the bread slices (about 1/2 inch thick). Do not overwork the meat. Season both sides of each patty with 1/4 tsp salt and a pinch of black pepper (total salt and pepper proportions above).

Heat the skillet used for the onions over medium-high. Add the remaining 1/2 tbsp butter and let it melt and coat the pan. When the pan is hot and butter is foaming, add the patties. Cook without moving until a brown crust forms, about 2–3 minutes.

Flip the patties, place a slice of American cheese on each patty, and cook another 1–2 minutes until cheese starts to melt and patties reach desired doneness (medium-well in this timeframe). Remove patties to a plate and tent lightly with foil.

Wipe out the pan if needed, return to medium heat, and add remaining butter. Butter one side of each bread slice (or one side of each squishy bun if using buns). Toast buttered sides in the skillet until golden and crisp, 1–2 minutes per side.

While the bread toasts, make the sauce: in a small bowl combine 1/2 cup Duke's mayonnaise, 1 tsp yellow mustard, and 1/2 tsp Worcestershire sauce. Stir until smooth. Taste and adjust (add hot sauce to taste if using).

To assemble each patty melt: spread a thin layer (about 1 tbsp) of Duke's mayo sauce on the untoasted side of the bottom bread slice. Place one cheese-topped patty on the bread, pile a generous spoonful (about 2–3 tbs) of caramelized onions on the patty, add pickle slices if using, then top with another slice of cheese and the top bread slice (buttered side out).

Return assembled sandwich to the skillet and press gently with a spatula or a heavy pan. Cook over medium-low heat for 1–2 minutes per side, or until the exterior is golden and cheese is thoroughly melted. Flip carefully and press again to fuse layers.

Remove sandwiches from the pan, let rest 1 minute, then slice in half and serve immediately with extra Duke's mayo sauce on the side.