Patty Melt 2.0 Recipe

Form patties

Divide the 1 lb ground beef into four even portions (about 4 oz each). Gently form each portion into a thin, wide patty roughly the diameter of your bun, being careful not to overwork the meat. Press a shallow dimple in the center of each patty to reduce doming during cooking.

Season both sides of each patty with 1 tsp kosher salt and 1 tsp freshly ground black pepper, distributed evenly.

Heat a large cast-iron skillet or griddle over medium-high heat until hot. Add 1 tbs oil and swirl to coat.

Cook patties 2–3 minutes per side until a brown crust forms and interior reaches desired doneness. If patties are thick or you prefer, reduce heat to medium after flipping and cook an additional 1–2 minutes. Remove patties to a plate and tent with foil to rest briefly.

While patties cook, slice the yellow onion thinly (about 1/8-inch). You should have roughly 1 cup sliced.

In a medium skillet over medium heat, melt 1 tbs butter. Add the sliced onions, 1 tsp granulated sugar, and 1/4 tsp kosher salt. Cook, stirring occasionally, until onions are softened and golden-brown, about 10–12 minutes. If they brown too quickly, lower heat to medium-low. Remove from heat and keep warm.

Make the quick sauce by whisking together 1/2 cup Duke's mayonnaise, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, and 1/2 tsp lemon juice in a small bowl. Taste and adjust seasoning; set aside.

When patties are nearly done, top each patty with an American cheese slice. Cover the skillet for 30–60 seconds to melt the cheese fully.

Spread softened butter evenly on the cut faces of the 4 buns. Heat a clean skillet or griddle over medium heat and toast the buttered cut sides until golden and slightly crisp, about 1–2 minutes. Remove from heat.

To assemble each patty melt: spread a generous tablespoon of the Duke's mayo sauce on the bottom bun. Place a cheese-topped patty on the sauced bottom bun, then pile on about 2–3 tablespoons of the caramelized onions. Add a second cheese-topped patty if you prefer a double (this recipe yields four single patties; to make classic double patty melts, stack two patties per sandwich and reduce to two sandwiches total). Spread another tablespoon of sauce on the top bun and close the sandwich, sauce-side down.

Optional press: For a press-seared exterior, return the assembled sandwich to the warm skillet, press down with a spatula (or weighted press), and cook 30–45 seconds per side until exterior is warmed through and slightly crisp.

Serve immediately while hot with extra sauce available on the side.