Ingredients
Scale
- 1 lb ground beef (80% lean)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp Worcestershire sauce
- 2 tbsp butter, softened
- 4 slices rye bread
- 2 oz Swiss cheese, sliced
- 2 oz sharp cheddar cheese, sliced
- 1 large yellow onion, thinly sliced
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- 4 dill pickle spears
Instructions
- In a bowl, mix ground beef, salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Form into 2 equal patties.
- Heat 1 tbsp oil in a skillet over medium-high heat. Cook patties 4–5 minutes per side until internal temp reaches 160°F. Let rest.
- In the same skillet, add remaining oil and onions. Cook over medium-low 20–25 minutes, stirring often, until deeply browned. Add brown sugar, cook 2 more minutes.
- Butter one side of each rye bread slice. Place 2 slices butter-side down in skillet. Top with cheese, then patty, more cheese, and onions. Cover with remaining bread, butter-side up.
- Cook 3–4 minutes per side until golden and cheese is melted. Toast in a pressed grill if desired.
Notes
- For extra juiciness, don’t overmix the beef and avoid pressing the patty while cooking.
- Secret sauce: mix 3 tbsp mayo, 1 tbsp ketchup, 1 tsp yellow mustard, 1/2 tsp garlic powder, and 1/4 tsp smoked paprika.
- Make ahead: caramelize onions and prep sauce up to 3 days in advance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 patty melt
- Calories: 720 Kcal
- Sugar: 10g
- Sodium: 1120mg
- Fat: 48g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 115mg
