Patty Melt Recipe

Form and season patties

Divide the ground beef into 4 equal portions (about 4 oz each). Gently form each portion into a thin patty about the diameter of the rye slices; do not overwork the meat. Season both sides of each patty evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper total (adjust so each patty gets roughly 1/4 tsp pepper and 1/4 tsp salt) and brush or rub 1 tablespoon Worcestershire sauce across the top of the patties (divide evenly).

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. When the oil shimmers, add the patties (work in batches if necessary) and cook 2-3 minutes per side for medium (longer if you prefer medium-well). Do not press down on the patties. After flipping, cook until an internal temperature of 145-160°F is reached depending on desired doneness. Remove patties to a plate and tent with foil to keep warm.

While the patties cook (or in a separate skillet), thinly slice 1 large yellow onion into rings or half-rings. In a sauté pan over medium heat, add 2 tablespoons unsalted butter and 1 teaspoon olive oil. When butter melts and begins to foam, add the sliced onions and 1/2 teaspoon kosher salt, stirring to coat.

Cook the onions, stirring occasionally, lowering heat to medium-low if they brown too quickly. After 10–15 minutes the onions will be soft and beginning to brown; sprinkle 1/4 teaspoon granulated sugar if using to accelerate caramelization. Continue cooking another 5–10 minutes until deeply golden and sweet, about 18–25 minutes total. Remove from heat and keep warm.

Prepare bread and cheese: lay out 8 slices of rye. If using mustard, spread roughly 1/2 teaspoon (about 2 tablespoons total divided) on the interior faces of 4 slices.

Assemble sandwiches: on each of the 4 bottom slices, place one cooked beef patty, top each patty with a generous portion of sautéed onions, then place two slices of Swiss cheese (or enough to cover the patty). Top with the remaining rye slice, mustard-side down if used.

Heat a clean skillet or griddle over medium-low heat. Spread about 1 tablespoon softened unsalted butter on the outside face of each of the 4 assembled sandwiches (both top and bottom slices).

Grill sandwiches: place sandwiches in the skillet and cook 3–4 minutes per side, pressing gently with a spatula or a sandwich press, until bread is golden brown and cheese is melted. If cheese needs extra melting, lower heat and cover the pan for 1–2 minutes. Rotate sandwiches as needed to ensure even browning. Remove to a cutting board and let rest 1 minute.

Slice and serve: cut each patty melt in half on the diagonal and serve immediately with extra sautéed onions if desired.