The Patty Melt I'm In Love With

By Chef Billy Parisi · 40 min

Ingredients

Instructions

1. Melt the butter in a rondeau or large cast-iron skillet over medium heat. Add the sliced onions, season lightly with salt and stir.
2. Cover and leave untouched for 5 to 6 minutes. Uncover and stir for 1 to 2 minutes until they start to turn light brown.
3. Reduce to low-medium heat and stir every 6 to 8 minutes for 30 to 35 minutes, until very dark brown. Deglaze with the vinegar, season with salt, stir, then cover and set aside.
4. Shape the ground beef into 3 large patties and place them on a parchment-lined tray.
5. Heat a griddle or large cast-iron skillet to medium-high, about 375 to 400°F.
6. Season the top of each patty generously with coarse salt and cracked black pepper. Drizzle 2 to 3 teaspoons oil or butter onto the griddle, then place the patties seasoned side down.
7. Season the other side of the patties. Cook 3 minutes untouched, then flip.
8. Spread 2 teaspoons softened butter on both sides of each rye slice. Toast the bread on the griddle for 1 to 2 minutes, until golden, then flip.
9. Sprinkle a third of the Swiss cheese on each bread slice and top with a third of the onions. Place a patty on one slice, cover with another toasted slice, then slice and serve.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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OnionCheeseBreadGround beefSwiss cheese