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Rye-Bread Patty Melt
Melissa Hart

Rye-Bread Patty Melt

The patty melt sits exactly between a burger and a grilled cheese. Thin beef, deeply browned onions, Swiss cheese and rye all need direct griddle contact. If the patty is thick, the sandwich becomes awkward before it becomes impressive.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 85-percent lean ground beef
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 large yellow onions thinly sliced
  • 2 tbsp unsalted butter divided
  • 8 slices seeded rye bread
  • 8 slices Swiss cheese
  • 2 tbsp mayonnaise

Method
 

  1. Shape the beef into 4 thin oval patties slightly larger than the bread and season them with the salt and pepper.
  2. Melt 1 tablespoon butter on a griddle over medium heat and cook the onions for 12 to 15 minutes until deep golden; transfer them to a plate.
  3. Cook the patties on the same griddle for 3 to 4 minutes per side until they reach 160°F.
  4. Spread the outside of each bread slice with mayonnaise and build each sandwich with Swiss, one patty, onions and another slice of Swiss.
  5. Melt the remaining butter and griddle the sandwiches over medium-low heat for 3 to 4 minutes per side until crisp and melted through.