Patty melts
Thin beef patties with quick golden onions and melted Swiss, griddled in buttered rye until crisp. The diner favorite, ready in 20 minutes.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 2
- Per serve
- 890 kcal
Ingredients
Method
Melt 1 tbsp butter in a medium skillet over medium-high heat. Add the onion with a pinch of salt and cook, stirring often, until soft and golden at the edges. If they start to catch, add a splash of water and scrape the pan. These are quick golden onions, not slow caramelized ones.
While the onions cook, divide the beef in half and press each piece into a thin oval about 1/4 inch thick and the shape of your bread. Season with salt and pepper.
When the onions have about 4 minutes left, heat the oil in a large skillet over high heat. Sear the patties until browned on both sides and cooked through.
Move the patties to a plate, turn the heat under the large skillet to medium-low and carefully wipe it out with a wad of paper towels. Butter one side of each slice of rye. Build each sandwich buttered side out: rye, Swiss, patty, onions, Swiss, rye.
Cook the sandwiches in the large skillet over medium-low heat, pressing gently with a spatula, until the bread is deep golden and crisp.
Flip and cook until the second side is golden and the cheese has melted. Cut in half on the diagonal and serve.
Tips
- Keep the heat at medium-low when griddling so the bread crisps slowly while the cheese melts. Too hot and the rye burns first.
- Have time to spare? Cook the onions low and slow for 30 minutes for a sweeter, jammier patty melt another night.
