Patty Melts

Name: Patty Melts
Yield: Serves 4
Cuisine: American
Ingredients: 10 slices, hearty rye bread; 2 tablespoons, whole milk; 3/4 teaspoon, onion powder; 1 1/4 teaspoons, salt; 1/2 teaspoon, pepper; 1 1/2 pounds 85 percent lean, ground beef; 3 tablespoons, unsalted butter; 2 , onions, halved and sliced thin; 2 cups, shredded Swiss cheese

17 comments

Appears in Cook's Country April/May 2011, Cook's Country TV

This big burger with caramelized onions and Swiss cheese on rye is a diner classic. So can you make it without a flattop griddle and a skilled short-order cook?

SERVES4

TIME1 hour

has video

WHY THIS RECIPE WORKS

Because Patty Melts are traditionally cooked twice—browned once in butter and a second time while the sandwich is griddled—many recipes produce something resembling dried-out hockey pucks. To solve the problem, we incorporated a panade (a p...

This is a members' feature.