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Grilled Patty Melt

A classic American sandwich combining a juicy beef patty, caramelized onions, and melted Swiss cheese pressed between crispy rye bread.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Sandwich
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Beef Patties
  • 1.5 lbs ground beef (80/20 fat ratio)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
For the Caramelized Onions
  • 2 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon sugar (optional, speeds up caramelization)
  • 1 tablespoon balsamic vinegar (optional, adds depth)
For the Sandwich Assembly
  • 8 slices marble rye or regular rye bread Marble rye is recommended for flavor.
  • 8 slices Swiss cheese (or American, or a combination)
  • 4 tablespoons unsalted butter, softened (for grilling the bread)
  • 2 tablespoons Dijon mustard or Thousand Island dressing (optional spread)

Method
 

Caramelize the Onions
  1. Heat your cast iron skillet over medium-low heat. Add the butter and olive oil and let melt together.
  2. Add sliced onions and salt, stirring to coat. Cook undisturbed for 5 minutes.
  3. Continue to cook, stirring every 4-5 minutes, adding a splash of water if the onions stick.
  4. After about 20 minutes, add sugar for deeper caramelization, then continue cooking for another 10-15 minutes until deeply amber-brown.
  5. Optionally add balsamic vinegar in the final minute, then remove onions from the skillet.
Form and Season the Patties
  1. In a bowl, combine ground beef with garlic powder, onion powder, Worcestershire sauce, salt, and pepper.
  2. Mix gently and shape into four thin oval patties about 1/2 inch thick with a thumb indent in the center.
Cook the Patties
  1. Heat skillet to medium-high, add patties without additional oil, cooking for 3-4 minutes until seared.
  2. Flip and cook for another 2-3 minutes until they reach an internal temperature of 160°F (71°C).
  3. Remove patties and let them rest for 2 minutes while cleaning the skillet.
Assemble the Patty Melt
  1. Spread butter on one side of each slice of rye bread. Optionally, spread mustard or dressing on the unbuttered side of 4 slices.
  2. Layer Swiss cheese on 4 unbuttered slices, followed by caramelized onions, then a beef patty.
  3. Add another slice of Swiss cheese on top, then close with remaining bread slices.
Grill the Patty Melt
  1. Heat skillet over medium-low heat. Grill assembled sandwiches two at a time with a heavy pan on top, pressing down gently.
  2. Cook for 3-4 minutes until golden brown, then flip, pressing down again, and cook for another 3-4 minutes until the cheese is melted.
  3. Let rest for 60 seconds before slicing diagonally and serve immediately.

Notes

Use a mandoline for slicing onions. Patience while grilling is key to avoid burning the bread. Allow resting before cutting to hold the cheese in place.