The Patty Melt

Name: The Patty Melt
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 6 tablespoons butter, at room temperature; 2 large onions, thinly sliced; 8 slices rye bread; 1 1/2 lbs ground chuck; 8 slices swiss cheese

Submitted by ratherbeswimmin

"A California creation. My favorite greasy spoon diner meal."

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Ready In:: 1hr 5mins
Ingredients:: 5
Serves:: 4

ingredients

6 tablespoons butter, at room temperature
2 large onions, thinly sliced
8 slices rye bread
1 ¹⁄₂ lbs ground chuck
8 slices swiss cheese

directions

Melt 3 tablespoons butter in a large skillet (cast-iron is preferred) over medium heat.
Add in onions; cook/stir until caramelized, about 20 minutes; remove onions from pan and set aside.
Lay rye bread on waxed paper on a baking sheet.
Butter each slice of bread on the top side, dividing 1 tablespoon of the remaining butter among 8 slices; flip bread over and butter the other sides of the 8 slices, dividing 1 tablespoon of butter among them.
Reheat skillet that cooked the onions over medium heat.
Toast bread on both sides in the skillet until the bread is light gold, about 1 minute per side; set aside.
Divide beef into 4 even amounts; shape each into an oval patty about ½ inch thick.
Season both sides with salt and pepper.
Add to the same skillet you have been using over med-high heat; cook patties 2 ½ to 3 minutes per side for medium-rare doneness; remove from skillet and put sandwiches together.
Lay out 4 slices of toasted bread; top with ¼ of the onion mixture, then a slice of cheese, a beef patty, and a second slice of cheese; top with remaining 4 toast slices.
Melt in remaining 1 tablespoons butter in skillet; toast sandwiches on both sides, about 1 minute per side, until bread is toasty brown and cheese is melted.
Serve immediately.