Classic Patty Melt

The patty melt sits somewhere between a burger and a grilled cheese, and it is a diner staple for good reason. Rye bread griddled in butter gets crisp and nutty, Swiss cheese melts into every gap, and slowly caramelized onions add deep sweetness that cuts through the richness.

The key is shaping the patties to match the bread. Thin, oval patties cook quickly, fit neatly between two slices, and leave room for plenty of cheese. Take your time with the onions; they are what make a patty melt taste like a patty melt.

1. Caramelize the onions. Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add the onions and ½ teaspoon salt. Cook, stirring every few minutes, until soft and deep golden brown, 30 to 40 minutes. Add a splash of water if they start to stick. Stir in the Worcestershire, then set aside.
2. Shape the patties. Divide the beef into 4 portions (about 5 oz / 140 g each). Press each into a thin oval about ½ inch thick, roughly the shape of a slice of rye bread.
3. Season and sear. Season the patties with the remaining salt and the pepper. Heat a skillet over medium-high heat and cook the patties 3 to 4 minutes per side, until well browned.
4. Check the temperature. The patties should reach 160°F (71°C) on an instant-read thermometer. Transfer to a plate and wipe out the skillet.
5. Build the sandwiches. Butter one side of each slice of bread. Place 4 slices butter-side down. Layer each with a slice of Swiss, a patty, a mound of onions and another slice of Swiss, then top with the remaining bread, butter-side up.
6. Griddle. Melt the remaining 2 tablespoons of butter in the skillet over medium-low heat. Cook the sandwiches 3 to 4 minutes per side, pressing gently with a spatula, until the bread is deep golden and the cheese is melted. Cover the pan for a minute if the cheese needs help.
7. Rest and slice. Let the patty melts rest for 1 minute, then cut in half diagonally and serve with sauce on the side if you like.

• Don't rush the onions. High heat browns them fast but leaves them bitter. Low and slow gives you jammy sweetness.
• Use sturdy bread. Thin sandwich rye can tear under the patty; a bakery rye holds up better.
• Medium-low heat for the griddle step. It gives the cheese time to melt before the bread burns.
• Make onions ahead. Caramelized onions keep 3 to 4 days in the fridge and reheat in minutes.

Approximately 790 calories per serving. This is an estimate.