Description

A crispy-on-the-outside, juicy-on-the-inside beef patty melt sandwich, topped with melted cheese and caramelized onions, served on toasted rye bread with a tangy signature sauce.

Ingredients

Units Scale

1 lb ground beef (80/20)
Salt and pepper, to taste
4 slices Swiss cheese
4 slices rye bread
2 tbsp butter, softened
1 medium onion, thinly sliced
1 tsp olive oil
1/4 cup mayonnaise
2 tbsp ketchup
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp smoked paprika

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Instructions

In a bowl, whisk together mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, garlic powder, and smoked paprika to make the signature sauce. Set aside.
Heat olive oil in a skillet over medium heat. Add onions and cook until golden brown and caramelized, about 10-12 minutes. Remove from skillet and set aside.
Divide ground beef into two equal portions and shape into thin patties slightly larger than the bread slices. Season with salt and pepper.
Cook patties in the same skillet over medium-high heat for about 3 minutes per side or until desired doneness. Remove and set aside.
Butter one side of each rye bread slice. On the unbuttered side, spread signature sauce, add a slice of Swiss cheese, a patty, caramelized onions, another slice of cheese, and top with another bread slice, buttered side facing out.
Heat skillet over medium heat and grill sandwiches for 3-4 minutes per side, pressing with a spatula, until bread is golden and cheese is melted.
Slice sandwiches in half and serve with additional sauce if desired.

Notes

Use ground chuck for best flavor and juiciness.
Butter the bread generously for a crisp, golden crust.
Swap Swiss cheese with cheddar or Gruyère for variation.
Make sauce ahead of time and refrigerate for up to 5 days.

Nutrition

Serving Size: 1 sandwich
Calories: 650 kcal
Sugar: 5 g
Sodium: 920 mg
Fat: 40 g
Saturated Fat: 18 g
Unsaturated Fat: 18 g
Trans Fat: 1 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 100 mg