Single Patty Melt Recipe

Slice onions

Peel and thinly slice 1/2 cup worth of yellow onion (about 1/4 of a medium onion) into thin half-moons.

Heat a small skillet over medium-low heat and add 1 tbsp unsalted butter. When butter melts, add the sliced onions and spread into an even layer.

Cook onions slowly, stirring every 2–3 minutes. After about 8 minutes, when onions are soft and translucent, sprinkle 1/4 tsp sugar and 1/8 tsp Kosher salt. Continue cooking another 6–8 minutes, stirring more often, until onions are deeply golden and caramelized. If they begin to stick or dry, add up to 1 tsp water to deglaze and continue.

Once deeply caramelized (total about 14–18 minutes), remove from heat and keep warm.

Form the beef into a single patty about 4 inches in diameter and roughly 3/8–1/2 inch thick. Make a slight dimple in the center with your thumb to reduce bulging while cooking.

Season both sides of the patty with 1/2 tsp Kosher salt and 1/4 tsp freshly ground black pepper.

Heat a cast-iron skillet or heavy sauté pan over medium-high heat until hot. Add 1 tsp vegetable oil and swirl to coat.

Place the patty in the hot pan. Cook undisturbed for 3 minutes to develop a good sear. Flip and cook the second side 2–3 minutes for medium (adjust +1–2 minutes per side for more well done).

During the last 30–45 seconds of cooking, lay the two-tone cheeses on top of the patty (stack the American and cheddar so they melt together). Cover the pan with a lid or a large bowl to encourage even melting. Remove the patty to a plate and tent with foil to keep warm.

Butter one side of each slice of marble rye using the 1 tbsp softened butter so the buttered sides will be on the outside of the sandwich.

If using mustard, spread 1 tsp on the unbuttered side of one bread slice. Place the cheese-topped patty on top of that slice. Spoon the caramelized onions (about 2–3 tbsp) over the cheese, add pickle slices if using, then top with the second bread slice, buttered side out.

Return the same skillet to medium heat (wipe out excess grease if necessary). Place the sandwich in the skillet and cook 2–3 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is fully melted. Flip carefully and brown the other side. If the bread is browning too quickly before cheese melts, reduce heat to medium-low and cover the pan briefly.

Once both sides are golden and cheese is melted, transfer the sandwich to a cutting board. Let rest 1 minute, then cut the sandwich in half on the diagonal and serve immediately.