Classic Patty Melt
The classic patty melt on rye bread is unbelievably satiating and surprisingly easy to slap one together at home. Think of it as one of the most indulgent cheeseburgers ever. Here's how to make it.
Ingredients
For the onions
- 3 tablespoons olive oil
- 2 medium Vidalia or Walla Walla onions
- 3 pinches salt
- 1/4 cup white wine
- 1 tablespoon (1/2 oz) salted butter
For the patty melt
- Peanut oil or mild vegetable oil
- 1 1/2 pounds freshly ground beef (preferably 80%)
- Salt
- Salted or unsalted butter
- 8 to 10 slices crusty bakery bread or, if you want to make a traditional patty melt, seeded rye
- 8 to 10 slices American cheese , (or whatever melty cheese you want, such as mozzarella, Cheddar, or provolone)
Instructions
Cook the onions
- In a skillet over medium heat, warm the olive oil.
- Slice the onions into fairly thin rings (about 1/8 inch thick) and add them to the skillet. Stir to coat and cook, continuing to stir and poke and pat and move the onions around, until they're softened, 5 to 7 minutes.
- Add the salt and stir. Add the wine, increase the heat to high for 1 minute or so, and cook, stirring constantly, until the liquid evaporates.
- Reduce the heat to medium, add the butter, and stir until melted. Continue to cook, stirring frequently, until the onions are nicely golden brown and they look awesome, 10 to 15 minutes more. [Editor's Note: Just to be clear, the onions aren't going to be caramelized after this short amount of time. And that's okay. If you prefer the complexity of caramelized onions, cook them for at least another 30 minutes or so.] Remove the skillet from the heat. Transfer the onions to a plate.
Make the patty melt
- Wipe out the skillet, return it to medium heat, and add just enough peanut or mild vegetable oil to barely coat the surface.
☞ TESTER TIP: If a crustier surface is desired, crank the heat to medium-high.
- Gently shape the ground beef into 4 or 5 patties, each just a little smaller than your slices of bread. Season with salt. Once the skillet with the oil is hot, cook the patties in that skillet, a couple at a time without touching them, until browned, 3 to 5 minutes.
- Flip the burgers and cook for 2 to 3 minutes more for medium-rare. Place the burgers on a wire rack placed over a plate or rimmed baking sheet.
- Meanwhile, butter 1 side of each slice of bread.
- Wipe out the skillet and return it to medium heat. Place 1 slice of bread in the skillet, buttered side down. Add a slice of cheese on top of the bread, followed by a cooked patty, a forkful of onions, another slice of cheese, and a second slice of bread, buttered side up. Cover partially and cook for 2 1/2 minutes, keeping watch so the bread doesn’t burn.
- Then flip the whole shebang and cook, uncovered, for 1 minute more.
- Using a spatula, remove the patty melt from the skillet and carefully shimmy it onto a plate. Repeat with the remaining patties, bread, cheese, and onions. Devour hot from the skillet.
Nutrition
Serving: 1patty melt | Calories: 924kcal | Carbohydrates: 41g | Protein: 44g | Fat: 63g | Saturated Fat: 24g | Monounsaturated Fat: 27g | Trans Fat: 3g | Cholesterol: 170mg | Sodium: 1408mg | Fiber: 4g | Sugar: 13g