Patty Melt Recipe

Mix and form patties

Place ground beef in a bowl. Add 1 tsp kosher salt, 1/2 tsp black pepper, 1 tbsp Worcestershire sauce, and 1/2 tsp onion powder. Gently combine with your hands or a fork until just mixed—do not overwork. Divide into 4 equal portions and form into thin, flat patties roughly the diameter of the bread (about 4–4.5 inches). Make a slight indentation in the center of each patty with your thumb to reduce bulging while cooking.

Cook patties

Heat a large skillet or griddle over medium-high heat until hot (about 2–3 minutes). Add a light brushing of oil to the pan. Cook patties 3 minutes on the first side without moving to develop a crust. Flip and cook another 2–3 minutes for medium (cook longer for well done). During the last 30–45 seconds of cooking, place two slices of Swiss cheese on each patty so it begins to melt. Remove patties to a plate and tent loosely with foil to keep warm.

Slice onions

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

Caramelize

In a medium skillet set over medium heat, melt 1 tbsp butter with 1 tsp vegetable oil. Add the sliced onions and 1/4 tsp salt. Cook, stirring occasionally, lowering heat to medium-low if they brown too quickly. After 10–12 minutes the onions will soften and begin to brown; add 1/2 tsp brown sugar (optional) and 2 tbsp water to deglaze and speed caramelization. Continue cooking another 6–10 minutes until deeply golden and jammy. Taste and adjust salt. Remove from heat and keep warm.

Prepare bread

Spread softened butter on one side of each slice of bread (buttered side will be the outside). If using mustard, spread about 1/2 tbsp Dijon on the unbuttered side of 4 slices (the interior side).

Assemble sandwiches

Place 4 slices of bread butter-side-down on a work surface. On each, layer: 1 slice Swiss cheese, one cooked beef patty with melted Swiss, about 2 tablespoons caramelized onions, a sprinkle of cheddar (about 2 tbsp), and a pickle slice if using. Top with the remaining bread slices, butter-side-up.

Grill sandwiches

Heat a large skillet or griddle over medium-low to medium heat. Place assembled sandwiches in the pan (work in batches if needed). Cook 3–4 minutes per side, pressing gently with a spatula or a press, until bread is golden brown and cheese is fully melted. If the bread is browning too fast before cheese melts, lower the heat and cover the pan for 1–2 minutes to help the cheese melt through.

Rest and serve

Transfer sandwiches to a cutting board and let rest 1 minute, then cut each sandwich in half on the diagonal. Serve immediately with pickles and ketchup or Thousand Island on the side.