Patty Melt Recipe

Thinly slice the yellow onion into half-moons until you have about 1/2 cup packed sliced onion.

Heat a nonstick or cast-iron skillet over medium heat. Add 1 teaspoon vegetable oil and 1 tablespoon butter; let the butter melt and start to shimmer.

Add the sliced onions, spread into an even layer, and cook, stirring occasionally, until soft and beginning to brown, about 6–8 minutes. Reduce heat to medium-low if they begin to color too fast.

Season with 1/8 teaspoon kosher salt and a pinch (1/16–1/8 tsp) black pepper. Continue to cook another 3–5 minutes until deep golden and caramelized to your liking. Remove onions to a bowl and keep warm.

Form the ground beef into a single flat patty about 1/2 lb and slightly wider than the bread (press to about 1/2" thickness). Do not overwork the meat.

Season both sides of the patty with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat the same skillet (wipe out any excess fond but keep a little butter/onion flavor) over medium-high heat. Add 1 teaspoon vegetable oil and let it heat until shimmering.

Place the patty in the skillet. Cook undisturbed for 3–4 minutes to develop a crust. Flip and cook another 3 minutes for medium (adjust 2–4 minutes depending on desired doneness).

During the last 60–90 seconds of cooking, top the patty with 2 slices provolone cheese and cover the skillet with a lid so the cheese melts.

Remove the cheeseburger patty to a plate and tent with foil to keep warm.

Spread about 1 tablespoon softened butter evenly on the outside faces of both pumpernickel slices.

Wipe the skillet lightly if it has excess grease and return to medium heat. Place bread butter-side-down on the skillet and toast until golden brown, about 1–2 minutes per side. Remove and set toasted sides up.

Spread 3 tablespoons 1000 Island dressing evenly on the inside face of one or both toasted slices (as preferred).

Place the provolone-topped patty on one slice of toasted pumpernickel (cheese side up if not already). Top the patty with the warmed grilled onions, spreading evenly.

Close the sandwich with the second slice of toasted pumpernickel, dressing side in. Press gently to compact.

Return the assembled sandwich to the skillet, press down with a spatula or a light weight, and grill 30–60 seconds per side to warm through and marry flavors. Remove and rest 1 minute.

Slice the patty melt in half if desired and serve immediately with optional pickle slices on the side.