Patty Melts
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4 to 6tablespoons unsalted butter
- 2large onions, peeled and thinly sliced
- Kosher salt and freshly ground black pepper to taste
- 1½pounds ground beef, at least 20 percent fat
- 8slices seeded rye bread
- 8slices Swiss cheese, approximately ½ pound
Nutritional analysis per serving (4 servings)
848 calories; 66 grams fat; 32 grams saturated fat; 3 grams trans fat; 24 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 47 grams protein; 776 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.
- Step 2
Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you’re ready to cook.)
- Step 3
Cook the burgers. Add the remaining butter to the skillet in which you cooked the onions, and place it over medium heat. Gently divide the ground beef into 4 small piles, and then lightly form these into patties that are like flattened meatballs, roughly the shape of a slice of rye bread. Season aggressively with salt and pepper.
- Step 4
Increase the heat under skillet to high. Put the patties into the skillet with plenty of distance between them, and allow them to cook, without moving, for approximately 2 minutes. Use a spatula to turn the patties over, and continue to cook for another 2 to 2½ minutes, then remove the patties from the skillet, and allow them to rest. (They will at this point be rare inside.)
- Step 5
Decrease the heat below the skillet to medium, and put four pieces of rye bread into the butter and fat that remains from cooking the patties. Top each piece with a slice of cheese, then a patty, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (You may need to add the additional butter.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.
Private Notes
Comments
Sam - I really need to see this skillet of yours that can accommodate four slices of rye bread at one time! That's got to be a big frying pan - bigger than most people I know would have at home.
You should not over handle the ground beef or else it can become tough. Sam's instructions are right on; it is not "sophomoric" as you state. Also, ground beef probably came from more than one cow.
Here is mine: Lodge 12SK. It's big, but easily lives in the oven when not in use. Maybe this link to a photo will work: https://www.flickr.com/photos/11582096@N00/29392635085/in/dateposted-pub...
1970's Patty Melt NYC - Bronx - 4 oz burger, pan fried onions, melted Swiss (guyure is better) thick sliced white bread or some places used rye, I loved both. Cook the burger to medium well, melt the cheese on top, lightly toast the bread of choice assemble: burger, cheese, onions, other bread slice, ketchup or mustard etc put on yourself, as the powers that be that I grew up with would balk and cause a commotion if you put mayo on this delicious burger. No rosemary, nope.
My wife loves a good patty melt. I made these for her birthday dinner, and they were a big hit! I ran into one issue noted by others: the 12" stainless skillet I used was a bit too small for four slices of Pepperidge Farm rye bread. A portion of each sandwich wasn't fully in contact with the butter, and hence not as browned as I would have liked. A minor mistake (no one complained!) and easily remedied by using a pan with a bit more surface area.
So good, folks. Just follow Sam's instructions. Use a sweet onion and take your time. I love it w/ Swiss, but to each bis own...Use decent ground beef, 85/15...and let it rest before you finish it with the bread, etc...
Advertisement