Patty Melt Recipe

Thinly slice the red onion to yield about 1/2 cup. Heat a small skillet over medium heat and add 1 tsp butter or oil. Add the sliced onions, season with 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Sauté, stirring frequently, until softened and lightly caramelized, about 8–10 minutes. Reduce heat if they begin to brown too quickly. Remove from heat and set aside.

In a small bowl combine 3 tbsp mayonnaise, 1 tsp ketchup, 1 tsp sweet pickle relish, 1/2 tsp white vinegar, 1/4 tsp sugar, 1/8 tsp onion powder and 1/16 tsp salt. Whisk until smooth and taste; adjust seasoning or sweetness if desired. Refrigerate until ready to assemble.

Pat the cut russet potatoes dry with paper towels to remove excess moisture. Heat a heavy skillet or small fryer over medium-high heat. Add 2 tbsp beef tallow and bring to 350°F (175°C) if you have a thermometer; otherwise heat until shimmering. Add the fries in a single layer (work in batches if needed) and cook, stirring occasionally, until golden brown and crisp, about 6–10 minutes depending on thickness. Remove with a slotted spoon to a paper towel-lined plate and immediately season with 1/2 tsp kosher salt. Keep warm while you prepare the patties and sandwich.

Divide 1 lb ground beef into four loose 4-oz portions (this recipe uses double smashed patties so you will create two stacked patties per sandwich). Lightly season both sides of each portion with 1/4 tsp kosher salt and 1/4 tsp black pepper (total listed salt and pepper in ingredients cover all portions).

Heat a large cast-iron griddle or heavy skillet over high heat. Add 1 tbsp vegetable oil and spread to coat. Place two portions of beef on the hot griddle spaced apart. Using a sturdy spatula and a second spatula or the heel of another flat tool, press each portion flat into thin patties (smash) about 1/4-inch thick. Season exposed tops lightly with a pinch of salt.

Cook the smashed patties undisturbed for 2–3 minutes until deeply browned at the edges and bottom. Flip each patty and immediately place a slice of American cheese on top of each. Cook another 1–2 minutes until cheese begins to melt and the patties are cooked through. Remove patties to a warm plate. Repeat with the remaining two portions to make the second layer of each sandwich so you end with two patties stacked per sandwich (double smashed).

Butter one side of each bread slice generously (about 1 tsp per side; total butter in ingredients accounts for toasting both slices). Heat a clean skillet or griddle over medium heat. Place the bread, buttered side down, on the skillet. On the non-buttered side of one slice spread about 1 tbsp thousand island dressing. Top it with one cheese-topped patty, then half of the sautéed red onions, then the second cheese-topped patty. Add optional pickles if using. Spread 1 tbsp thousand island on the non-buttered side of the other slice and close the sandwich, buttered side up.

Press the sandwich lightly with a spatula and cook 2–3 minutes per side, until the bread is golden brown and crisp and the interior is warmed and cheese fully melted. Reduce heat if the bread browns too quickly.

Remove from skillet and let rest 1 minute. Cut the patty melt in half on the diagonal.

Place the patty melt on a plate alongside the hot fries (approximately 1/2 lb cooked portion). Serve any extra thousand island dressing on the side for dipping. Enjoy immediately.