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Begin by caramelizing the onions. In a large skillet or Dutch oven, melt 2 tablespoons of unsalted butter over medium-low heat. Add the thinly sliced yellow onions, salt, and black pepper. Cook, stirring occasionally, for 20-25 minutes, or until the onions are deeply golden brown and very tender. Remove from heat and set aside.

While the onions are caramelizing, prepare the burger patties. In a medium bowl, gently combine the ground beef, Worcestershire sauce, salt, and black pepper. Do not overmix. Divide the mixture into 4 equal portions and form them into oval-shaped patties, slightly larger than your rye bread slices, as they will shrink during cooking.

Heat a large skillet or griddle over medium-high heat. Cook the patties for 3-4 minutes per side for medium-rare, or longer to your desired doneness. Once cooked, remove the patties from the skillet and set aside.

To assemble the patty melts, spread softened butter on one side of each slice of rye bread. Place 4 slices of bread, butter-side down, in the same skillet or on the griddle over medium heat. Top each slice with 1 slice of Swiss cheese, a cooked patty, a generous spoonful of caramelized onions, and another slice of Swiss cheese. Place the remaining 4 slices of rye bread, butter-side up, on top.

Cook the patty melts for 3-5 minutes per side, or until the bread is golden brown and crispy, and the cheese is melted and gooey. You may need to press down gently with a spatula to ensure even browning and melting.

Remove from the skillet, slice in half if desired, and serve immediately.


Begin by caramelizing the onions. In a large skillet or Dutch oven, melt 2 tablespoons of unsalted butter over medium-low heat. Add the thinly sliced yellow onions, salt, and black pepper. Cook, stirring occasionally, for 20-25 minutes, or until the onions are deeply golden brown and very tender. Remove from heat and set aside.

While the onions are caramelizing, prepare the burger patties. In a medium bowl, gently combine the ground beef, Worcestershire sauce, salt, and black pepper. Do not overmix. Divide the mixture into 4 equal portions and form them into oval-shaped patties, slightly larger than your rye bread slices, as they will shrink during cooking.

Heat a large skillet or griddle over medium-high heat. Cook the patties for 3-4 minutes per side for medium-rare, or longer to your desired doneness. Once cooked, remove the patties from the skillet and set aside.

To assemble the patty melts, spread softened butter on one side of each slice of rye bread. Place 4 slices of bread, butter-side down, in the same skillet or on the griddle over medium heat. Top each slice with 1 slice of Swiss cheese, a cooked patty, a generous spoonful of caramelized onions, and another slice of Swiss cheese. Place the remaining 4 slices of rye bread, butter-side up, on top.

Cook the patty melts for 3-5 minutes per side, or until the bread is golden brown and crispy, and the cheese is melted and gooey. You may need to press down gently with a spatula to ensure even browning and melting.

Remove from the skillet, slice in half if desired, and serve immediately.
