Patty Melt Recipe
Make Patty Melt Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Patties
Caramelized Onions
Assembly & Cooking
Method
Beef Patties
- 1
Mix and shape
Place ground beef in a bowl. Add kosher salt, black pepper, Worcestershire sauce, and onion powder. Gently mix with your hands or a fork just until combined — do not overwork. Divide into 4 equal portions and form into thin, slightly larger-than-bread-size patties (approx. 4–4.5 inches diameter, about 1/2 inch thick). Make a shallow dimple in the center of each patty with your thumb to reduce bubbling while cooking.
- 2
- 3
Cook patties
Heat a large skillet or cast-iron pan over medium-high until hot. Add 1 tsp neutral oil if using. Place patties in skillet (do not overcrowd) and cook for 2.5–3 minutes without moving to develop a sear. Flip and cook 2–3 minutes more until internal temperature reaches 155–160°F (medium). Remove patties to a plate and tent with foil. If pan is dry, add a small knob of butter to the pan for added flavor for the next step.
Caramelized Onions
- 4
- 5
Cook onions low and slow
In a separate skillet (or after cooking patties, wipe pan and use same pan), melt 1 tbs butter with 1 tsp vegetable oil over medium-low heat. Add sliced onions, sprinkle with 1/2 tsp kosher salt and optional 1/2 tsp sugar. Cook, stirring every 2–3 minutes, adjusting heat so onions slowly soften and brown but do not burn. This will take about 18–25 minutes until deep golden and sweet. If they begin to stick, add 1–2 tbs water to deglaze. Stir in 1/2 tsp red wine or balsamic vinegar at the end and cook 1 more minute; taste and adjust seasoning.
Assembly & Grilling
- 6
Build sandwiches
Butter one side of each rye slice with softened butter. On the unbuttered side of 4 bread slices place 2 slices of Swiss cheese each (reserve remaining cheese for top). Place a warm beef patty on each cheese-topped slice, then pile 2–3 tablespoons of caramelized onions over each patty, and top with remaining 2 slices of Swiss cheese. Finish with the remaining 4 bread slices, buttered-side up, to form sandwiches.
- 7
Grill sandwiches
Heat a clean skillet or griddle over medium to medium-low heat (so the cheese melts without burning the bread). Place sandwiches in the pan buttered-side down. Press gently with a spatula or weighted press, and cook 3–4 minutes until the bottom is deep golden. Flip carefully, press again, and cook another 3–4 minutes until the other side is golden and cheese is melted. If cheese isn’t fully melted, cover the pan with a lid for 1–2 minutes to trap heat.
- 8
Rest and serve
Remove sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half on the diagonal or down the middle. Serve hot with optional Thousand Island or Russian dressing on the side for dipping.