Comfort food is often something “old school” and this Patty Melt recipe is no exception. Plus it is perfect for icky, chilly, rainy, and snowy weather. It just seems right.
2 large yellow onion, thinly sliced
1/4 cup butter
1 1/2 pounds ground beef
Kosher salt & freshly ground pepper
1 1/2 teaspoons garlic powder
1 Tablespoon Worcestershire sauce
8 slices Swiss cheese
8 slices rye bread
- Cook sliced onions in 1 Tablespoon each butter and olive oil until caramelized and soft - about 10 minutes. Stir in Worcestershire and remove from heat.
- In a large bowl, mix ground beef with garlic powder and season with salt & pepper. Shape into 2 patties, each a little larger than the rye bread. Cook patties over medium/high heat in a little oil, about 5 minutes. Flip and add 2 slices of cheese to each patty and cook an additional 3-4 minutes for medium rare.
- Meanwhile, butter one side of 4 pieces of the bread and place butter-side down in a non-stick pan. Place one patty on each slice of bread, then a generous layer of onions and top with remaining bread. Cook on medium until golden brown - then butter the top, flip and repeat. Remove, slice and eat.