| Level: | Easy |
| Total: | 55 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 stick butter
- 1 whole large onion, halved and sliced
- 1 1/2 pounds ground beef
- 5 dashes Worcestershire sauce
- Salt and fresh ground black pepper
- 8 slices rye bread
- 8 slices Swiss cheese
Instructions
- In a medium skillet, melt 2 tablespoons of the butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally.
- In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4 patties.
- Melt 2 tablespoons of the butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.
- Assemble the patty melts this way: Slice of bread, slice of cheese, hamburger patty, a quarter of the cooked onions, another slice of cheese and another slice of bread.
- On a clean griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter and grill the sandwiches until golden brown. Remove the sandwiches and add the remaining 2 tablespoons butter to the skillet. Return the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Slice in half and serve immediately!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 902 |
| Total Fat | 73 g |
| Saturated Fat | 37 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 46 g |
| Cholesterol | 233 mg |
| Sodium | 719 mg |
Reviews
Delicious and fast. I grilled my burgers first.
Something I like to add to any recipe that carmalize onions are called for, even thought this is a little more sautéed. Adding a pinch of baking soda or powder will cut the onion cooking time in half. It reacts with acid in the onion and allows the acids to turn to sugar alot faster. But just a pinch or you end up with onion soup, it will break the onion down to a full liquid if to much is used. Which can be useful for an aïoli but not so much for still having onions in the pan at the end
I love patty melts, but have never made one at home. I made this with Beyond Beef. My best suggestion is to make the patties on the thin side so the stack will be easier to flip and add onions to bottom and top. All the butter is a little heavy. I might spread mayonnaise on the outside to grill the bread next time. Enjoyed this recipe and shared it.
It came out pretty oily. I did use dairy feee stuff so maybe that why with the butter but even over all it seemed like a odd misplaced burger. Still good but nothing special
Best patty melt I’ve made!! Hubby loves them and wants these each week. Didn’t change a thing in the recipe. Awesome!!
This is so delicious!!! I highly recommend. I only made one at a time and added more meat for one. Adjusted seasonings. The rye bread kicked it up a notch I think. So good!!! I also have to say, one patty melt filled me up from breakfast until lunch the following day!
Cooking times would be helpful
I literally make this probably once a month now for my family. We even get the pre-made burgers and just use those. It’s a lot of butter but so worth every drop. Delicious and hubby loves it.
Absolutely delicious! I used sour dough bread as I didn’t have rye on hand. Still tasted fabulous! My husband said to put it on the rotation!
The easiest and best Patty Melt! Followed recipe exactly switching out Swiss cheese for cheddar…. Delicious!!