Texas Patty Melt Recipe

Make patties

Place the ground beef in a mixing bowl. Add kosher salt, black pepper, onion powder and Worcestershire sauce. Gently mix with your hands or a fork just until combined — avoid overworking. Divide into 4 even portions and form into thin oval patties slightly larger than the bread (about 4–5 inches). Press a shallow dimple into each patty so they cook evenly.

Caramelize onions

Heat a large skillet over medium heat and add 1 tablespoon oil. Add the sliced yellow onion and a pinch of salt. Cook, stirring frequently, until the onions are soft, deeply golden and beginning to caramelize, about 12–15 minutes. Push onions to one side of the pan when done and keep warm in the pan.

Cook patties

Increase heat to medium-high. Add the patties to the skillet in a single layer (work in two batches if your pan is small). Cook 2–3 minutes on the first side without moving to get a good sear. Flip and cook another 1–2 minutes until cooked through but still juicy (internal temp ~160°F/71°C). During the last minute of cooking place two slices of Swiss cheese on each patty and cover the skillet with a lid or a sheet of foil to melt the cheese. Remove patties to a plate and tent with foil to keep warm.

Assemble sandwiches

Lay out 4 slices of rye bread. Spread a generous layer of the prepared sauce (see next section) on each slice. Place a cheese-topped patty on each, top each patty with about 2 tablespoons caramelized onions and roughly 2 tablespoons sliced dill pickles. Top with a second slice of sauce-spread rye bread to form sandwiches.

Make sauce

In a small bowl combine mayonnaise, yellow mustard, dill pickle relish and hot sauce (if using). Stir until smooth. Taste and adjust seasoning — add a pinch of salt or more mustard/hot sauce to preference. Set aside.

Butter the bread

Spread softened unsalted butter evenly on the outside faces of each of the 8 slices of rye bread. The buttered sides will be the exterior for grilling; this ensures a golden, crisp crust.

Wipe the skillet if there are excessive browned bits, leaving a thin film for flavor. Heat the skillet over medium heat. Place each assembled sandwich into the pan, buttered side down. Press lightly with a spatula or place a second heavy skillet on top to flatten slightly. Cook 2–3 minutes until the bread is golden brown and crisp, then flip and cook the other side 2–3 minutes until golden and the filling is hot. If the bread browns too quickly before the cheese is fully melted, reduce heat to medium-low and cover briefly.

Remove sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half on the diagonal and serve immediately.