Power Play Patty Melt* Recipe

Form patties

Place the ground beef in a bowl. Add 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Gently mix just until combined; avoid overworking. Divide into two equal portions and form into two thin patties slightly larger than the bread (about 1/2" thick). Make a shallow dimple in the center of each with your thumb to reduce puffing while cooking.

Heat a heavy skillet or griddle over medium-high heat until hot. Add a light swipe of oil if skillet is dry. Cook patties 3–4 minutes per side for medium, pressing gently once after flipping to ensure even contact. If you prefer cheesier melt, top each patty with a slice of Swiss cheese in the last minute of cooking and cover the pan to melt. Transfer cooked patties to a plate and tent with foil to rest.

While patties rest, melt 1 tsp olive oil and 1 tbsp butter in a medium skillet over medium-low heat. Add the thinly sliced onion and 1/4 tsp salt. Cook, stirring occasionally, until the onions are soft and golden brown, about 12–18 minutes. If onions begin to dry, add a splash of water. Stir in 1/2 tsp brown sugar during the last 2–3 minutes to deepen color and flavor. Remove from heat and set aside.

In a small bowl, whisk together 1/4 cup mayonnaise, 1 tsp Dijon mustard, 1/2 tsp smoked paprika, 1/2 tsp hot sauce, and 1/2 tsp lemon juice. Taste and adjust seasoning; keep chilled until assembly.

Spread softened butter on the outside faces of the 4 rye bread slices. Heat a clean skillet or griddle over medium heat. Toast two bread slices butter-side-down until golden, 1–2 minutes.

On the untoasted side of each of those two slices, spread a generous layer of the prepared sauce. Place a cheese-topped patty on each sauced slice. Top each patty with a generous portion of caramelized onions and optional pickles or lettuce if using. Place the remaining two toasted bread slices butter-side-up on top to form two sandwiches.

Return assembled sandwiches to the skillet, cook 1–2 minutes per side more, pressing gently with a spatula, until bread is deeply golden and cheese is fully melted. If needed, cover the skillet briefly to help the cheese melt without over-browning the bread.

Transfer sandwiches to a cutting board and let rest 1 minute. Slice each sandwich diagonally and serve immediately.

If using pickles or lettuce, add them to the sandwich during assembly between the onions and the top slice of bread for texture and brightness.