Patty Melt Recipe

Slice onion

Peel and thinly slice 1/2 cup (about 1/2 small onion) into half-moons so they cook evenly.

Heat a medium skillet over medium heat. Add 1 tsp vegetable oil and 1/2 tbsp butter until shimmering.

Add the sliced onions, 1/8 tsp salt and 1/4 tsp sugar (if using). Stir to coat and spread into an even layer. Cook, stirring every 1–2 minutes, until soft and golden, about 8–12 minutes. Reduce heat if they begin to brown too quickly. Remove onions to a bowl and keep warm.

Form and season patty

Form 6 oz ground beef into a slightly wider-than-bread patty about 3/4" thick, making a shallow dimple in the center. Pat both sides dry. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Heat the same skillet (wipe out if heavily browned) over medium-high heat and add 1/2 tbsp butter. When butter is hot and foaming, add the patty. Sear without moving for 3–4 minutes until a brown crust forms.

Flip the patty and cook 3 minutes on the second side for medium (adjust 1–2 minutes for desired doneness). During the last 1 minute of cooking, reduce heat to medium-low and place 2 slices of Swiss cheese over the patty to melt. Cover the skillet or use a lid to help the cheese melt if needed.

Remove the patty to a plate and tent loosely with foil to rest for 2 minutes.

Butter one side of each marble rye slice with the reserved 1 tbsp unsalted butter (evenly distribute). Heat a clean skillet or griddle over medium heat.

Place the bread butter-side-down on the skillet. If desired, spread Dijon mustard on the top (unbuttered) side of one slice and thousand island/burger sauce on the other slice.

Place the cheese-topped patty onto one bread slice in the skillet, then top the patty with the warm sautéed onions, spreading them evenly.

Top with the second slice of bread, butter-side-up. Grill the sandwich 2–3 minutes until the bottom is golden brown, then carefully flip and grill another 2–3 minutes until the second side is golden and cheese is fully melted.

Transfer the sandwich to a cutting board. Let rest 1 minute, then slice in half on the diagonal and serve hot.