Patty Melt Recipe

Mix and form

Place ground beef in a bowl. Sprinkle with kosher salt, black pepper and Worcestershire sauce. Gently mix with your hands just until combined — do not overwork. Divide into two equal portions (this recipe makes two sandwiches) and form into flat patties about 4 inches in diameter and roughly 1/2 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking.

Cook patties

Heat a large cast-iron skillet or heavy skillet over medium-high heat until hot (about 2–3 minutes). Add 1 tablespoon softened butter to the pan and let it melt. Add patties and cook undisturbed 3–4 minutes until a brown crust forms. Flip and cook 2–3 more minutes for medium (adjust 1–2 minutes more for medium-well). During the last 1 minute of cooking, top each patty with two slices of Swiss cheese to melt. Remove patties to a plate and tent with foil to keep warm.

Slice and soften

While patties cook, thinly slice the yellow onion into half-moons. In a separate large skillet, heat 1 tablespoon butter and 1 teaspoon vegetable oil over medium-low heat. Add the sliced onions, 1/4 tsp kosher salt, and 1/4 tsp sugar (if using). Stir to coat.

Caramelize

Cook onions slowly, stirring every few minutes, for 12–18 minutes until deeply soft and golden-brown. Increase heat briefly if onions need more color, stirring to avoid burning. Once caramelized, remove from heat and keep warm.

Prep bread

Butter one side of each slice of marble rye with the reserved 2 tablespoons unsalted butter (about 1/2 tablespoon per slice). If you prefer less butter, brush instead. If using dressing, spread about 2 tablespoons of thousand island or Russian dressing on the non-buttered side of two slices (these will be the inside of each sandwich).

Build sandwich

Place one cheese-topped patty on the non-buttered side of a bread slice (the side with dressing if used). Top the patty with a generous portion of sautéed onions (about half the onions per sandwich). Close with another slice of bread, buttered side facing out. Repeat for the second sandwich.

Grill to golden

Heat the same skillet used for patties (wipe out excess grease if necessary) over medium heat. Place sandwiches in the skillet and grill 3–4 minutes per side until the bread is deeply golden and crisp and the cheese is fully melted, pressing gently with a spatula or a weighted press. Reduce heat if bread is browning too quickly before cheese melts.

Rest and serve

Remove sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half on the diagonal and serve immediately with optional fries, pickles, or extra dressing on the side.