Patty Melt Recipe
Make Patty Melt Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Patties
Onions & Caramelization
Assembly
Method
Beef Patties
- 1
Mix and shape
Place the ground beef in a bowl. Add 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp Worcestershire sauce. Gently mix just until combined (avoid overworking). Divide into 4 equal portions and form each into a thin oval patty about 4–4.5 inches long and slightly larger than the bread slices; patties should be about 1/3 inch thick to cook quickly and fit the sandwich.
- 2
Cook patties
Heat a large skillet or griddle over medium-high heat until hot. Add a light coating of oil or leave dry if using a well-seasoned pan. Add patties (work in one batch if necessary) and cook 3–4 minutes per side for medium, pressing gently once after flipping to ensure good contact. Internal temperature should reach 160°F (71°C). Remove patties and keep warm on a plate tented with foil.
Onions & Caramelization
- 3
Slice onions
Peel the yellow onion and slice it in half from pole to pole, then cut into thin half-moons about 1/8–1/4 inch thick.
- 4
Caramelize onions
In a separate skillet over medium heat, melt 2 tbsp butter with 1 tsp vegetable oil (oil raises the butter’s smoke point). Add the sliced onions and 1/4 tsp kosher salt. Cook, stirring occasionally, for 12–18 minutes until onions are softened and deep golden brown. If desired, sprinkle 1 tsp brown sugar after 8–10 minutes to accelerate and deepen caramelization. Reduce heat as needed to avoid burning. When done, remove from heat and keep warm.
Assembly & Grilling
- 5
Prepare bread
Spread a thin layer of yellow mustard on the inside faces of 4 of the rye slices (optional). Place 1 slice of Swiss cheese on each of those 4 slices.
- 6
Build sandwiches
Top the cheese-bearing bread slices with one cooked beef patty each. Divide the caramelized onions evenly among the sandwiches, placing them on top of the patties. Place a second slice of Swiss cheese atop the onions, then close each sandwich with the remaining rye slices (buttered-side out for grilling).
- 7
Butter and grill
Spread the outer faces of each sandwich with the remaining 3 tbsp butter (about 3/4 tbsp per outer face). Heat a clean skillet or griddle over medium to medium-low heat. Place sandwiches in the pan and cook 3–4 minutes per side, pressing gently with a spatula or a weight, until bread is golden-brown and cheese is melted. If bread is browning too fast before cheese melts, reduce heat and cover pan for 1–2 minutes to trap heat and help melting.
- 8
Rest and serve
Transfer sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half on the diagonal and serve immediately.