Smashing Patty Melts Sauce

Step-by-Step Instructions

Caramelize the Onions:

Add olive oil to a large skillet and bring to medium low heat. Toss in sliced onions with a pinch of salt and black pepper. Cook gently stirring every few minutes for about 20 to 25 minutes. Wait for them to turn deep golden brown and become soft and jammy. This is where the sweet depth comes from. Remove from heat and set aside.

Shape and Season the Patties:

Combine ground beef ketchup a splash of Worcestershire onion powder salt and pepper in a bowl. Gently mix to avoid overworking the meat. Form into four patties that are slightly wider than your bread slices since they shrink as they cook.

Cook the Patties:

Heat two tablespoons of butter in a cast iron skillet over medium. Place the patties in the pan without crowding and cook untouched for four to five minutes per side. You are looking for a deep brown crust and juicy interior. Move patties to a plate.

Assemble the Patty Melts:

Wipe out excess oil from the skillet and melt the remaining butter over medium. Lay out four slices of rye bread. Top each one with a patty followed by a generous heap of caramelized onions and two slices of Swiss cheese. Cap each with another slice of bread.

Grill the Melts:

Return to your pan and lay the sandwiches in gently. Cook each side for two to four minutes pressing lightly so you get a perfectly crisp golden crust. Once the cheese is gooey and the bread is toasty brown your patty melts are ready. Slice and serve hot.

You Must Know

• Melts are a great way to use up leftover beef or onions
• Keep extras in the fridge and reheat in a pan for best texture
• Caramelized onions freeze well if you want to prep ahead

My favorite part is slicing into that stack and watching the cheese pull across the plate. My grandmother used to serve these with pickle chips which is still my favorite way to eat them. Every time we make these together there is laughter and at least one extra slice of cheese sneaked by little hands.

Storage Tips