Gooey, Genius Patty Melt

Chefs are learning what diner fans already know: A patty melt is griddled, gooey genius. Here’s how to perfect it at home.

The Patty

The most important thing to know: This is a sandwich, not a burger. The ground beef is seasoned with onion and spices, and it’s pressed thin into a ¼”-thick patty so the meat doesn’t dominate. See our recipe below to get the juiciest results.

The Bread

The only type we can get behind is rye, preferably the seeded, grocery-store variety (Levy’s seeded rye is our patty-melt pick. The slices are the indeal thinness, while the dense crumb browns evenly to seal in the juicy patty). Its uniform crumb will help contain the messy fillings.

The Cheese

Swiss is traditional, but cheddar’s an all-American classic—which is why ours boasts slices of Swiss on one side and aged white cheddar on the other. More really is better.

The Onions

A generous helping of caramelized onions is a must. Cook slowly and gently until they’re a deep golden color. (Sorry, you just can’t rush it.)

The Press

Toasty bread, onions tangled in melty cheese, a patty that stays put: This is why we press. Weigh it down with a heavy pan to compress it. A swipe of mayo, not butter, on the bread encourages that gorgeous exterior.

Tool for the Job

Use a diner-style offset spatula or a fish spatula to cook the beef patty. The flexibility lets the meat make close contact with the pan for a good sear.


Ingredients:

Caramelized Onions:

• 2 tablespoons vegetable oil
• 2 large onions, thinly sliced

Patties And Assembly:

• ¼ small onion, finely chopped
• 1 pound ground beef chuck (20% fat)
• 1 tablespoon ketchup
• ½ teaspoon garlic powder
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil
• 8 slices seeded rye bread (preferably Levy’s)
• 4 ounces aged sharp cheddar, thinly sliced
• 4 ounces Swiss cheese (such as Emmenthal), thinly sliced
• 8 teaspoons mayonnaise

Directions:

Caramelized Onions:

• Heat oil in a medium skillet over medium heat and cook onions, stirring often and adding water as needed to prevent burning, until deep golden brown and very soft, 20–25 minutes. Set aside.

Patties And Assembly:

• Gently mix onion, beef, ketchup, garlic powder, salt, and pepper, in a medium bowl. Divide into 4 portions and press each between 2 pieces of parchment or waxed paper until about ¼” thick (you want them roughly the same dimensions as the bread you're using.)
• Heat oil in a large skillet, preferably cast iron, over medium-high heat. Working in 2 batches, cook patties, pressing gently, until browned but still pink in the center, about 2 minutes per side. Transfer to a plate.
• Wipe out skillet and reduce heat to medium. Top 4 slices of bread with cheddar, then beef patties, caramelized onions, and Swiss cheese. Close up sandwiches and spread each top with 1 tsp. mayonnaise. Place in pan, mayonnaise side down, and weight with a foil-covered heavy pan. Cook until bottom slice is golden brown, about 3 minutes. Remove weighted pan and spread the top of each sandwich with 1 tsp. mayonnaise. Flip and weight again. Cook until other side is golden brown and cheese is melted, about 3 minutes.
• DO AHEAD: Patties can be formed 8 hours ahead. Cover and chill.

Source: bonappetit.com