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Griddled Patty Melt
Andre Lewis

Griddled Patty Melt

A patty melt lives between a burger and grilled cheese, and it should stay there. Thin beef patties, deeply browned onions, Swiss and rye all make contact with the griddle. Keep the heat moderate after assembly so the bread browns at the same pace the cheese melts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 slices seeded rye bread
  • 1 lb ground beef
  • 1 large yellow onion thinly sliced
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 8 slices Swiss cheese
  • 3 tbsp unsalted butter softened

Method
 

  1. Heat 1 tablespoon oil in a skillet over medium heat and cook the onion for 15 to 18 minutes until soft and deeply browned.
  2. Shape the beef into 4 thin oval patties slightly larger than the bread and season both sides with the salt and black pepper.
  3. Heat the remaining oil on a griddle over medium-high heat and cook the patties for 3 to 4 minutes per side until they reach 160°F.
  4. Layer 1 rye slice, 1 Swiss slice, a patty, onions, another Swiss slice and a second rye slice for each sandwich.
  5. Spread the outer bread with butter and griddle the melts over medium heat for 3 to 4 minutes per side until crisp and the cheese is fluid.
  6. Rest for 2 minutes, then cut each patty melt diagonally.