Patty Melt
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.
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 slices Swiss cheese slices
- 8 slices rye bread slices
- 1 tsp Worcestershire sauce
Instructions
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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.
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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.
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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.
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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.
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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.
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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.