Ingredients (8)
- 2 tablespoons unsalted butter (1/4 stick)
- 2 medium yellow onions, halved and thinly sliced (about 4 cups)
- 1 pound ground chuck (15 to 20 percent fat content)
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/4 cup mayonnaise
- 8 slices light rye bread
- 8 ounces thinly sliced Swiss cheese
Nutritional Information
- Calories791
- Fat40.97g
- Saturated fat18.23g
- Trans fat0.52g
- Carbs57.92g
- Fiber7.55g
- Sugar10.7g
- Protein48.63g
- Cholesterol144.5mg
- Sodium1009.08mg
- Nutritional Analysis per serving (4 servings) Powered by
Tip
How to Thaw Beef
As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.
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Tip
How to Freeze Beef
In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.
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Tip
How to Store Beef
For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
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This grilled cheese/burger hybrid is said to have been invented in the 1940s or ’50s when the popularity of drive-in restaurants and diners was on the rise. Today, the patty melt stands as a shining, somewhat greasy example of the classic American diner sandwich. Thin patties of ground beef are cooked until browned, covered with Swiss cheese and plenty of caramelized onions, and put between slices of rye bread. Then the whole sandwich is grilled until melty and crunchy. Here we used Chef Gabrielle Hamilton’s tip for replacing the butter with mayonnaise to get the best browning and flavor. Eat with a heaping pile of crispy french fries.
Instructions
- 1Melt the butter in a large nonstick frying pan over medium heat until foaming. Add the onions and cook, stirring rarely, until deep golden brown and caramelized, about 40 minutes. Season generously with salt and pepper, stir to combine, and transfer to a medium bowl; set aside. Wipe out the pan with paper towels and set aside.
- 2While the onions are cooking, place the meat in a large bowl and add the measured salt and pepper. Mix with your hands until just evenly combined. Divide into 4 equal portions and place on a baking sheet. Using your fingertips, press each portion into a 1/4-inch-thick patty that is slightly wider in diameter than the slices of bread.
- 3Heat a separate large frying pan (not the nonstick pan) over medium-high heat until a drop of water sizzles and immediately disappears on the surface. Place 2 of the patties in the pan and cook undisturbed until browned on the bottom, about 2 to 3 minutes. Flip and cook until the patties are just slightly pink in the center for medium, about 2 to 3 minutes more. Transfer the patties to a large plate and tent loosely with aluminum foil. Repeat with the remaining 2 patties; set aside.
- 4On 1 side of each bread slice, spread about 1 heaping teaspoon of the mayonnaise in an even layer and all the way to the edges. Place 4 of the bread slices on a work surface mayonnaise-side down, and set the other 4 slices aside. Distribute half of the cheese among the 4 bread slices and divide the cooked onions evenly over the cheese, arranging the onions in an even layer. Top with the beef patties, divide the remaining cheese over the patties, and place the remaining 4 slices of bread on top mayonnaise-side up.
- 5Heat the reserved nonstick pan over medium heat until a drop of water sizzles and immediately disappears on the surface, about 3 minutes. Place 2 of the sandwiches in the pan and cook until the bottom slices of cheese start to melt and the bread is golden brown, about 3 to 4 minutes. Flip and cook until the other side is golden brown and all of the cheese has melted, about 3 to 4 minutes more. Remove to a serving plate and repeat with the remaining 2 patty melts. Serve immediately.
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