Patty Melt Recipe

Form patties

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently shape each portion into a thin, slightly wider-than-bread patty (about 4–5 inches diameter). Do not overwork the meat. Season both sides of each patty with 1/2 tsp kosher salt, 1/2 tsp freshly ground black pepper, and sprinkle Worcestershire sauce evenly (about 1/2 tsp per patty).

Preheat a large skillet or griddle over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat. When oil shimmers, add the patties. Cook 3–4 minutes on the first side without pressing, until a brown crust forms. Flip and cook 2–3 minutes more for medium; adjust time 1–2 minutes for desired doneness. Remove patties to a warm plate and let rest 3 minutes.

While patties rest (or before cooking if preferred), slice the yellow onion into 1/4-inch rings and separate into strips. In a medium skillet over medium heat, melt 1 tablespoon butter with 1 teaspoon vegetable oil (this raises smoke point). Add the onions, sprinkle a pinch of kosher salt and a pinch of black pepper, and cook, stirring occasionally, until soft and golden-brown, about 10–12 minutes. If onions begin to stick, reduce heat slightly and add a splash of water. Remove from heat when caramelized and set aside.

In a small bowl combine 1 tablespoon mayonnaise, 1 teaspoon ketchup, 1 teaspoon sweet pickle relish, 1 teaspoon distilled white vinegar, 1 teaspoon granulated sugar, 1/4 teaspoon paprika, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust sweet/sour balance by adding more relish or vinegar as desired. Refrigerate until assembly.

Butter one side of each rye bread slice lightly with the reserved 2 tablespoons unsalted butter (about 1/2 tablespoon per slice). Preheat a clean skillet or griddle over medium heat.

To assemble each patty melt (makes 2 sandwiches): place two bread slices butter-side-down on a work surface. Spread about 1 tablespoon of 1000 Island dressing onto the interior of one slice. Place one cooked beef patty on that slice, top the patty with 2 American cheese slices (fold if needed) and half of the grilled onions (about 1/2 of the onion portion). Cap with the second bread slice, butter-side-up.

Place assembled sandwich onto the preheated skillet, cooking 2–3 minutes per side, pressing gently with a spatula or a spatula-weight to compact and fuse cheese, until bread is golden-brown and cheese is melted. If bread browns before cheese melts, reduce heat to low, cover the pan for 1–2 minutes to trap heat and finish melting.

Remove sandwich from skillet, let rest 1 minute, then slice in half on a diagonal. Serve immediately with extra 1000 Island on the side if desired.