Patty Melt

Name: Patty Melt
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp salt; 1/2 tsp black pepper, freshly ground; 2 yellow onions, thinly sliced; 6 tbsp unsalted butter; 4 Swiss cheese slices; 8 rye bread slices; 1 tsp Worcestershire sauce

A diner classic featuring a juicy beef patty and sweet caramelized onions melted together with Swiss cheese between slices of buttery toasted rye bread. Rich, indulgent, and utterly satisfying.

50 minEasyServes 4620 cal/serving

AmericanLunchStovetopStandardHigh ProteinLow CarbNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 lb ground beef (80/20)
1 tsp salt
1/2 tsp black pepper, freshly ground
2 yellow onions, thinly sliced
6 tbsp unsalted butter
4 Swiss cheese slices
8 rye bread slices
1 tsp Worcestershire sauce

Instructions

1

Melt half the 6 tbsp unsalted butter in a large skillet over medium-low heat. Add 2 thinly sliced yellow onions with a pinch of salt and cook, stirring occasionally, until deeply golden and jammy, about 25-30 minutes. Transfer to a bowl.
2

Divide 1 lb ground beef (80/20) into 4 equal portions and shape each into a thin oval patty roughly the size of the bread slices. Season both sides with 1 tsp salt, 1/2 tsp freshly ground black pepper, and a few drops of 1 tsp Worcestershire sauce.
3

Increase heat to medium-high. Cook the patties in the same skillet 3-4 minutes per side until cooked through to an internal temperature of 160 F (71 C). Remove from the pan.
4

Wipe the skillet clean and return to medium heat. Butter one side of each slice of rye bread slices with the remaining unsalted butter.
5

Place 4 bread slices buttered-side down in the skillet. Layer each with a slice of Swiss cheese slices, a beef patty, a portion of caramelized yellow onions, another slice of Swiss cheese slices, and a second bread slice buttered-side up.
6

Cook until the bread is golden and the cheese is melted, about 2-3 minutes per side. Press gently with a spatula. Slice in half and serve hot.

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Questions

What should Patty Melt look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until cooked through to an internal temperature of 160 F (71 C). Step 6: cook until the bread is golden and the cheese is melted. A reading of 160 F on a thermometer settles it.

What can I use instead of Worcestershire sauce in Patty Melt?

The entry for Patty Melt calls for 1 tsp Worcestershire sauce. In its place: Soy sauce with a few drops of vinegar and a pinch of sugar.

Can I use ground turkey instead of ground beef in Patty Melt?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Patty Melt uses 1 lb ground beef (80/20).

Can I make Patty Melt dairy-free?

Yes. The dairy in Patty Melt is 6 tbsp unsalted butter, 4 Swiss cheese slices. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Patty Melt keep?

Refrigerate what is left of Patty Melt within two hours and eat it within three days. Reheat gently on the stovetop.

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