Pattie Melt On Rye Recipe

Mix and form

Place the ground beef in a bowl. Add kosher salt, black pepper, Worcestershire sauce, and onion powder. Gently mix with your hands or a fork until just combined — do not overwork. Divide the mixture into 4 equal portions and form each into an oblong patty about the diameter of the rye slices and about 1/2 inch thick. Make a slight indentation in the center of each patty with your thumb to keep them from puffing while cooking.

Cook patties

Heat a large skillet or griddle over medium-high heat until hot. Lightly oil the surface or add a small pat of butter. Place the patties on the skillet and cook undisturbed 3 to 4 minutes until a brown crust forms. Flip and cook another 3 minutes for medium (adjust 1-2 minutes more or less for desired doneness). If cheese will be melted on the patty in the pan, reduce heat to medium-low, top each patty with one slice of Swiss, and cover briefly (30–60 seconds) to melt.

Caramelize onions

While patties rest or cook, heat a skillet over medium heat and add 1 tsp vegetable oil and 1 tbsp unsalted butter. Add the thinly sliced onion and spread into an even layer. Sprinkle 1/4 tsp salt and optional 1/2 tsp brown sugar. Cook, stirring every 2–3 minutes, lowering heat as needed to prevent burning. After 12–18 minutes the onions should be deeply golden and sweetly caramelized. If they finish before patties, keep warm over very low heat.

Prepare bread

Spread softened butter evenly on one side of each rye slice for grilling. On the unbuttered inside of 4 slices, spread about 1/2 tbs Dijon mustard and, if using, 1/2 tbs mayonnaise. These will be the inner faces that contact the patty and cheese.

Assemble sandwiches

On each of the four prepared bottom slices (mustard/mayo side up), place one cooked patty (cheese-side up if not already melted), top with a generous spoonful of caramelized onions, then add a second slice of Swiss cheese. Close with the buttered bread slice (butter side out).

Grill sandwiches

Heat a clean skillet or griddle over medium heat. Place sandwiches butter-side down and cook 3–4 minutes until the bread is golden and crisp. Press gently with a spatula or use a weighted press. Flip and cook another 2–3 minutes until the second side is golden and the cheese is fully melted. If bread browns too quickly before cheese melts, lower heat and cover the pan for a minute.

Serve

Transfer the pattie melts to a cutting board, let rest 1 minute, then cut each on the diagonal. Serve immediately with pickle slices on the side.