Classic Patty Melt

Elevate your burger game with this rich Patty Melt, combining succulent beef patties, sweet long-cooked onions and gooey Swiss cheese, all sandwiched between crispy toasted rye bread slices. This tasty creation blends the tastiest parts of a burger and grilled cheese into one mouthwatering dish.

Whenever I make this sandwich, I'm taken back to the neighborhood diner from my youth, where I'd sit at the counter watching cooks flip these beauties on their seasoned griddle. I've spent ages getting it just right at home, and the smell of those slowly browning onions still brings all those memories flooding back.

Key Ingredients Breakdown

• Ground Chuck: Go for 80/20 meat for ideal juiciness. Get it ground fresh if you can.
• Rye Bread: Find sturdy, bakery-fresh slices that won't fall apart.
• Swiss Cheese: Grate it yourself for smoother melting than pre-shredded bags.
• Yellow Onions: Pick ones that feel heavy and don't have any mushy parts.
• Unsalted Butter: Fancy European stuff will give you nicer browning.

Step-By-Step Process

Step 1: Making Amazing Onions

Cut onions the same size so they cook evenly. Don't rush the heat. Stir just now and then to get color. They're done when they're rich brown. Scrape up all the tasty bits from the pan.

Step 2: Getting The Beef Right

Don't overwork the meat or it'll get tough. Make the edges a bit thicker. Add salt and pepper right before cooking. Don't move it once it hits the pan. Don't squash it with your spatula.

Step 3: Putting It All Together

Brown your bread but don't burn it. Put cheese against the bread so it melts well. Spread onions all over. Gently press everything together when you're done.

Save it

My dad always told me that taking your time with the onions makes all the difference in a patty melt. After making hundreds of these sandwiches, I can't argue with him. Those slow-cooked, super sweet onions turn an okay sandwich into something you'll dream about.

What makes this sandwich so good is how basic it is. Every ingredient does its job, and when you take care with each part, you end up with something truly special.

I've figured out over the years that your bread choice matters a ton. A nice rye brings a bit of zip that works magic with those sweet, soft onions.

Save it

I've been making these sandwiches forever, and this version still makes me happy each time. The mix of well-seasoned beef, candy-sweet onions, and crunchy rye makes a sandwich that's both homey and a little fancy at the same time.

FAQ sur la recette

→ Why cook onions so long?

Taking 30-35 minutes lets them turn sweet, golden, and soft.

→ Can I switch the bread?

Rye is traditional, but sourdough or wheat can work too.

→ What’s the right meat blend?

Stick with 80/20 chuck for the perfect balance of juiciness and flavor.

→ Can I prep onions in advance?

Sure! Cook them up to two days prior and warm them when assembling.

→ Why butter both bread sides?

It helps make an even, crunchy crust and promotes cheese melting.