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
