Brick City Patty Melt Recipe

Slice

Peel and cut the yellow onion in half through the root, then thinly slice into half-moons. Separate into strands.

Heat a large skillet over medium-low heat. Add 1 tablespoon butter and let it melt and foam.

Add the sliced onions, 1/4 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, adjusting heat to keep the onions gently sizzling but not burning. After 10–15 minutes they will be translucent; continue cooking another 10–15 minutes until deeply golden and soft.

If onions begin to stick, add a splash of water. Stir in 1 tsp light brown sugar and 1/2 tsp balsamic vinegar during the last 2–3 minutes to deepen color and flavor. Remove from pan and keep warm.

Divide the 0.5 lb beef into two equal portions (approx. 4 oz / quarter-pound each). Roll loosely into balls — don’t overwork the meat.

Preheat a cast-iron skillet or griddle over high heat until very hot. Add 1 tablespoon neutral oil and spread to coat.

Place one meat ball on the hot surface and immediately press down firmly with a heavy spatula or a burger press to form a thin smash patty about 1/4 inch thick. Repeat for the second ball, leaving space between patties. Season each patty immediately with about 1/2 tsp kosher salt and 1/4 tsp black pepper (divided between patties).

Cook without moving for 2–3 minutes until the edges brown and a crust forms. Flip and immediately place two slices of Swiss cheese on each patty (or divide 4 slices between the two patties). Cook 30–60 seconds more until cheese melts and patties are cooked through. Remove and keep warm on a plate tented with foil.

Spread softened butter evenly on one side of each rye slice. Heat a clean skillet over medium heat.

Place buttered side down and toast until golden brown, 1–2 minutes. Flip and lightly toast the other side for 30–60 seconds. Remove and keep warm.

If using mustard, spread 1 tsp mustard on the unbuttered side of each bottom slice of rye.

Place one cheesy smash patty on each of two bottom slices of toasted rye.

Top patties with a generous portion of caramelized onions, dividing evenly between the two sandwiches.

Close sandwiches with the remaining toasted rye slices, buttered side out.

Return sandwiches to the skillet over medium-low heat. Press gently with a spatula and cook 1–2 minutes per side until bread is deeply golden and the cheese inside is fully melted.

Remove from heat, slice each sandwich in half diagonally, and serve hot with pickles on the side if desired.