Patty Melt

Patty Melt
The sweet onions and earthy rye bread in this sandwich call for a fruity Belgian-style beer.Jenny Huang

Some say that the patty melt—a griddled sandwich of ground beef, caramelized onions, cheese, and rye bread—isn't technically a burger, because it has no bun. We love it just the same.

Equipment

Patty Melt
Some say that the patty melt—a griddled sandwich of ground beef, caramelized onions, cheese, and rye bread—isn't technically a burger, because it has no bun. We love it just the same.
Yield: Makes 6 sandwiches
Time: 1 hour

Ingredients

  • 1½ lb. ground beef
  • Kosher salt and freshly ground black pepper
  • 5 Tbsp. canola oil
  • 2 yellow onions, halved and thinly sliced
  • 12 slices rye bread
  • 12 thin slices cheddar, swiss, or American cheese
  • 8 Tbsp. unsalted butter, room temperature

Instructions

  1. Season the beef with salt and pepper. Divide into six 14-inch-thick patties that are slightly wider and longer than the bread.
  2. In a 12-inch cast-iron skillet, heat 2 tablespoons oil over medium-high. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened and browned, about 20–25 minutes. Transfer the onions to a bowl; wipe out skillet. Working in 3 batches, heat 1 tablespoon oil in the skillet over high. Add 2 patties; cook, flipping once, until well browned, about 2–4 minutes total. Transfer patties to a plate; wipe out skillet. Repeat with the remaining oil and patties.
  3. Top each of 6 bread slices with some of the onions, a cheese slice, and a patty. Top each patty with a cheese slice and a piece of bread. Using a table knife, spread butter over the top and bottom of each sandwich.
  4. Return the skillet to medium heat. Working in 3 batches, cook the sandwiches, flipping once, until golden brown and hot, about 6 minutes. Repeat with the remaining sandwiches.