Patty Melt Recipe

Form patties

Divide the ground beef into two equal portions (about 4 oz / quarter-pound each). Gently shape each portion into a flat round patty about 3 1/2 to 4 inches in diameter and roughly 1/2 inch thick. Do not overwork the meat. Season both sides with 1/2 tsp kosher salt and 1/2 tsp black pepper per patty and brush or sprinkle Worcestershire sauce on one side of each patty.

Rest

Set patties on a plate and let them rest at room temperature while you prepare the onions, about 10 minutes. This helps them cook more evenly.

Slice the yellow onion into thin half-moons so they measure about 1 cup loosely packed. Heat 1 tablespoon vegetable oil and 1/2 tablespoon of the unsalted butter in a medium skillet over medium-low heat. Add the onions, 1 tsp granulated sugar, and 1/2 tsp salt. Cook slowly, stirring every few minutes, until the onions are soft, deeply golden and caramelized, about 20–25 minutes. If they begin to stick, add a splash of water and scrape up browned bits. When done, transfer onions to a bowl and keep warm.

Wipe the skillet used for onions (or use a heavy-bottomed cast-iron or nonstick skillet). Heat the skillet over medium-high heat until hot. Add the remaining 1/2 tablespoon butter and swirl to coat. Place the patties in the pan, seasoned side down. Cook without pressing for about 3 minutes, until a brown crust forms. Flip and cook 2–3 minutes more for medium doneness (adjust time +/- for preferred doneness). During the last 1 minute of cooking, place one slice each of Swiss and provolone on each patty; immediately cover the pan briefly (30–45 seconds) to help cheese begin to melt. Remove patties to a plate and tent with foil.

Butter one side of each slice of rye bread lightly with the remaining unsalted butter. On the unbuttered side of two slices, spread 1 tsp Dijon mustard and 1 tsp mayonnaise each. Place one patty (cheese side up) on each prepared bread slice. Top each patty with half the caramelized onions, then layer one slice of sharp cheddar and one slice of American cheese on each. If using pickles, add two slices now. Close sandwiches with the remaining bread slices, buttered side out.

Return the skillet to medium heat. Place sandwiches in the skillet and cook 3–4 minutes per side, pressing gently with a spatula or a heavy lid to promote contact and melting. Flip carefully and cook the second side until the bread is golden brown and all cheeses are melted, another 3–4 minutes. If the bread is browning too quickly before the cheese melts, lower the heat and cover the pan for a minute.

Transfer sandwiches to a cutting board and let rest 1–2 minutes. Slice each sandwich in half diagonally and serve warm.