Patty Melt Recipe

Form and season patties

Place the ground beef in a bowl. Add 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp Worcestershire sauce. Gently mix with your hands just until combined — do not overwork. Divide into 4 equal portions and form into thin oval patties about 1/4" (6 mm) thick and slightly wider than the bread slices; patties will shrink slightly when cooking.

Heat a large skillet or griddle over medium-high heat until hot. Add 1 tablespoon vegetable oil, swirl to coat. Add patties (don’t overcrowd; work in batches if needed). Cook 2–3 minutes on the first side without moving to develop a crust, then flip and cook 1–2 minutes more for medium (adjust time for desired doneness). Remove patties to a plate and tent with foil to rest while you assemble sandwiches.

While patties are resting or before cooking them, prepare onions. Slice 1.5 cups worth of yellow onion thinly (about 1 large onion). Heat a medium skillet over medium heat and add 1 tbsp unsalted butter and 1 tsp olive oil. Add the sliced onions and 1 tsp salt; stir to coat.

Cook onions, stirring every few minutes, lowering heat to medium-low if they start to brown too quickly. After about 12–18 minutes the onions will be deeply golden and soft. If desired to speed or deepen caramelization, sprinkle 1 tsp brown sugar after 8–10 minutes. Stir in 1 tsp red wine vinegar (or balsamic) at the end to deglaze and brighten the flavor. Remove from heat and keep warm.

If using, mix 1/4 cup mayonnaise with 1 tsp prepared horseradish, 1/2 tsp lemon juice, 1/4 tsp Worcestershire sauce and 1/4 tsp black pepper in a small bowl. Taste and adjust seasoning. Chill until ready to use.

Butter one side of each of the 8 slices of bread with the 3 tbsp softened butter (about 3/4 tbsp per slice). The buttered side will be the outside of the sandwich for grilling.

Place 4 unbuttered slices, buttered-side down, on a clean work surface. Spread about 1/2 tsp Dijon mustard on each (optional). On each slice place: 1 slice Swiss cheese, one cooked beef patty, a generous spoonful (about 2–3 tbs) of caramelized onions, then a second slice of Swiss cheese. Top with the remaining bread slices, buttered side up.

Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches in the pan (work in batches if necessary). Cook gently until the bottom is golden and the cheese begins to melt, about 3–4 minutes. Press slightly with a spatula or weigh with a small skillet. Flip carefully and cook another 3–4 minutes until the other side is golden and cheese is fully melted. If bread is browning before cheese melts, lower the heat and cover the pan for a minute to trap heat.

Remove sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half on the diagonal and serve immediately with optional horseradish mayo on the side or spread inside before serving.