Patty Melt Recipe

Form patties

Divide the 1 lb ground chuck into 4 equal portions (~4 oz each). Gently shape each into an oval patty about the size of a slice of bread and roughly 1/2 inch thick. Do not overwork the meat; press a shallow dimple into the center of each patty to reduce domeing during cooking.

Season both sides of each patty with kosher salt (about 1/4 tsp per side) and black pepper. Lightly brush or toss the patties with 1 tablespoon Worcestershire sauce so they have an even, thin coating of flavor.

Heat a large cast-iron skillet or heavy skillet over medium-high heat until hot. Add 1 teaspoon vegetable oil and swirl to coat. Sear the patties 2 at a time (do not crowd) for about 2-3 minutes per side for medium (adjust time for desired doneness). Avoid pressing the patties while cooking. Transfer cooked patties to a plate and tent loosely with foil.

While patties cook (or before), peel and halve the large yellow onion, then slice thinly into half-moons.

In a medium skillet over medium-low heat, add 1 tablespoon butter and 1 teaspoon olive oil. When butter melts, add the sliced onions, 1/4 tsp kosher salt, and 1/4 tsp granulated sugar (optional). Stir to coat.

Cook onions slowly, stirring every few minutes, for 20–25 minutes until deeply golden and soft. If they begin to stick, deglaze with a tablespoon of water and scrape browned bits. Reduce heat if they brown too quickly. Remove from heat and keep warm.

Butter one side of each rye bread slice evenly with softened butter (4 tablespoons covers 8 slices). The buttered side will contact the skillet to create a golden crust.

If using Dijon mustard, spread about 1/2 teaspoon on the unbuttered side of 4 slices of bread.

Place a slice of Swiss cheese on the mustard-spread side (or directly on bread if not using mustard). Top with a hot beef patty, then a generous spoonful of caramelized onions, and optionally a half slice of American cheese for extra creaminess. Top with another slice of Swiss cheese and close the sandwich with the second slice of bread, buttered side out.

Heat the same skillet used for patties over medium heat. Place assembled sandwiches in the skillet (work in batches if needed). Cook 3–4 minutes per side, pressing gently with a spatula or a weighted press, until bread is deep golden brown and cheese is melted. Reduce heat slightly if bread is browning too quickly before cheese melts.

Transfer sandwiches to a cutting board and let rest 1 minute, then slice each sandwich in half on the diagonal. Serve immediately.