Classic Diner Patty Melt on Rye
A griddled diner classic: seasoned beef patties, deeply caramelized onions and melted Swiss, pressed between buttery rye slices until crisp and golden, with a quick tangy sauce.
- Prep
- 15 min
- Cook
- 51 min
- Wait
- 3 min
- Total
- 1 hr 9 min
- Makes
- 4 sandwiches
Steps
Before you start
- Caramelized onions take about 35 minutes, so start them first. They can be made up to 3 days ahead.
- Use 80/20 ground beef. Leaner beef turns dry in a thin patty.
- Soften the 3 tablespoons of spreading butter at room temperature for 30 minutes so it spreads without tearing the bread.
- Choose sturdy rye bread cut about 3/8 inch (1 cm) thick. Thin slices tear, and very thick ones won't crisp.
Slice the onions
- Halve the onions through the root end and peel them.
- Slice into ¼-inch (6 mm) half-moons, cutting from root to tip so the slices hold their shape while cooking.
+ Show details− Hide details
Ready when: Slices are even in thickness, about ¼ inch.
Tip: Even slices brown at the same rate.
Caramelize the onions
- Heat the butter and oil in the 12-inch skillet over medium heat until the butter foams.
- Add the onions and ½ tsp salt and stir to coat.
- Cook for 30 to 35 minutes, stirring every 3 to 4 minutes at first and every 1 to 2 minutes near the end.
- Lower the heat to medium-low if they darken before they soften.
- If the pan looks dry or the browned bits scorch, add 1 tbsp water and scrape.
- Transfer to a plate and wipe out the skillet.
+ Show details− Hide details
Ready when: Onions are deep golden-brown, jammy and soft, and reduced to about one quarter of their original volume.
Tip: Don't rush with high heat. Onions that burn turn bitter instead of sweet.
Mix the sauce
- While the onions cook, stir the mayonnaise, ketchup, Dijon and minced pickles together in a small bowl.
- Refrigerate until assembly.
+ Show details− Hide details
Ready when: Sauce is smooth and evenly pale pink.
Shape the patties
- Gently mix the Worcestershire into the cold beef portions, then shape each portion into an oval about 5 inches (13 cm) long and ½ inch (1.25 cm) thick, to match the bread slices.
- Press a shallow dimple into the center of each.
- Season both sides with the 1 tsp salt and ½ tsp pepper, divided evenly.
- Keep the patties cold until cooking.
+ Show details− Hide details
Ready when: Patties are uniform ovals with a slight center dimple.
Tip: Handle the meat as little as possible, or the patties turn dense and tough.
Sear the patties
- Heat the clean skillet over medium-high heat for 2 minutes.
- Cook the patties for 3 to 4 minutes per side, pressing once with the spatula only when they first hit the pan.
- Cook until a thermometer inserted sideways into the center reads 160°F (71°C).
- Move to a plate and pour off all but 1 tsp of the fat.
- Wipe the pan if it is burnt, then lower the heat to medium.
+ Show details− Hide details
Ready when: Deep brown crust and an internal temperature of 160°F (71°C).
Tip: Don't press the patties down while they cook, as that squeezes out the juices.
Butter the bread
- Spread the softened butter in a thin, even layer over one side of each of the 8 rye slices.
- Spread the sauce over the unbuttered side of each slice, using about 1 tsp per slice.
+ Show details− Hide details
Ready when: Butter covers each slice edge to edge.
Tip: Butter all the way to the edges so the crust browns evenly.
Assemble the sandwiches
- Place 4 slices buttered-side down on a board.
- On each, layer 1 slice Swiss, 1 patty, a quarter of the caramelized onions, and a second slice Swiss.
- Top with the remaining bread, buttered-side up.
+ Show details− Hide details
Ready when: Each sandwich has cheese on both sides of the patty and onions.
Tip: Cheese above and below the filling acts like glue and keeps the sandwich from sliding apart.
Griddle until crisp
- Heat the skillet or griddle over medium heat.
- Cook 2 sandwiches at a time, pressing gently with the spatula, for 3 to 4 minutes per side.
- Lower the heat if the bread browns before the cheese melts.
- Repeat with the other two sandwiches.
+ Show details− Hide details
Ready when: Bread is deep golden-brown and crisp, and the Swiss is fully melted and oozing at the edges.
Tip: Cover the pan with a lid for the last minute if the cheese is slow to melt.
Rest and slice
- Rest the sandwiches on a rack or board for 3 minutes so the cheese sets slightly.
- Slice each in half diagonally with a serrated knife and serve hot.
+ Show details− Hide details
Ready when: Sandwich holds together when cut.
Good to know
Tips
- Shape the patties slightly larger than the bread, since they shrink as they cook.
- Pressing the sandwich lightly in the pan helps it brown evenly, but pressing too hard squeezes out the cheese.
- Use a wide pan so the onions spread out and brown instead of steaming.
- Pat the cooked patties with a paper towel if very greasy so the bread stays crisp.
Make ahead
"Caramelize the onions and mix the sauce up to 3 days ahead and refrigerate. Shape the patties up to 1 day ahead, cover and refrigerate. Rewarm the onions in a skillet before assembling."
Storage & reheating
"Best served immediately. Refrigerate leftover sandwiches wrapped tightly for up to 3 days. Reheat in a skillet over medium-low heat, covered, for 4 to 5 minutes per side, or in a 350°F (175°C) oven for 12 to 15 minutes. Freeze unassembled cooked patties for up to 2 months and thaw overnight in the fridge. Cooled caramelized onions keep in the fridge for 5 days or in the freezer for 3 months. Room temperature storage is not recommended beyond 2 hours."
Substitutions
- Swiss cheese → Gruyère, provolone or American cheese. Gruyère is nuttier, and American melts the smoothest.
- seeded or plain rye bread → Sourdough or marble rye. Keep slices about 3/8 inch thick for even browning.
- 80/20 ground beef → Ground turkey (93% lean). Add 1 tbsp oil to the pan and cook to 165°F (74°C).
- dill pickles → Sweet pickle relish. Gives a sweeter, more classic burger-sauce flavor.
