Patty Melt
Ingredients
- 1 lb ground beef chuck (80/20 blend), divided into 2 portions
- 1 large yellow onion, thinly sliced into rings
- 3 tbsp unsalted butter, divided
- 1 tsp kosher salt
- 0.5 tsp freshly cracked black pepper
- 4 slices rye bread, preferably marble rye
- 4 slices Swiss cheese (preferably Emmental)
- 1 tbsp whole grain mustard
- 1 tbsp beef stock or water
- 0.25 tsp caraway seeds (optional but traditional)
Instructions
- Melt 2 tbsp butter in a large skillet over medium heat. Add sliced onions with a pinch of salt and cook for 12-15 minutes, stirring occasionally, until deeply caramelized and golden brown. Remove to a plate and set aside.
- Form each portion of ground beef into a loose patty slightly larger than your bread slices, about 0.75 inches thick. Season generously with kosher salt and cracked pepper on both sides just before cooking.
- Increase heat to medium-high. Add remaining 1 tbsp butter to the skillet and let it foam. Place beef patties in the pan and cook 3-4 minutes per side for medium doneness. Top each patty with 2 slices Swiss cheese in the final 30 seconds of cooking and cover with a lid to melt. Transfer to a plate.
- Assemble sandwiches: spread 0.5 tbsp mustard on one side of each bread slice. Layer with caramelized onions on the bottom slice, then top with one cheese-covered patty, then more onions if desired, then the top bread slice.
- Reduce heat to medium. Return the skillet to the stove and melt 0.5 tbsp butter. Place both assembled sandwiches in the skillet and cook 2-3 minutes until the bottom is golden brown and crispy.
- Flip carefully and cook the other side for 2-3 minutes until equally golden. The cheese should be fully melted and warm throughout. Serve immediately while the bread is still warm and crispy.
Inspired by Stephen Kalt’s winning patty melt. This is a plausible recreation, not the chef’s original recipe.