Ingredients Jump to Instructions ↓

  1. 12 ounces ground beef (preferably chuck)

  2. Kosher salt and freshly ground black pepper

  3. 2 tablespoons olive oil , divided

  4. 1 medium yellow onion, thinly sliced into half moons

  5. Small pinch red pepper flakes

  6. 1 tablespoon chopped fresh parsley leaves

  7. 4 slices rye bread

  8. 4 slices Swiss cheese

  9. 4 tablespoons butter, at room temperature

  10. Mustard , for serving

  11. Pickles, for serving

Instructions Jump to Ingredients ↑

  1. Generously season the beef with salt and pepper and form into 2 (1/2-inch thick) oval patties. Cook's Note: You want your patties thin and roughly the same size of the rye bread.

  2. Set aside, or place in the refrigerator while you cook the onions .

  3. Add 1 tablespoon olive oil into a large nonstick skillet over medium-high heat. Once oil is hot, add onion and saute until browned, about 8 minutes.

  4. Season the onions with red pepper flakes, salt, pepper, and chopped parsley. Remove onions from the skillet to a bowl and reserve.

  5. Add the remaining tablespoon oil to the hot skillet. Once hot, add the burgers and cook for 3 to 4 minutes until very browned on one side. Flip and continue cooking the other side for another 3 minutes. Remove from pan.

  6. Preheat a grill pan to medium-high heat.

  7. Assemble the patty melts:

  8. Top 2 pieces rye bread each with a slice of cheese, onions, the burger patty, a second slice of cheese, and a final piece of bread.

  9. Butter both the top and bottom of the sandwich.

  10. Grill each sandwich until golden and the cheese melts, about 3 to4 minutes on each side.

  11. Serve hot with mustard and a side of pickles.

  12. Cook's Note: Ground chuck is cut from the shoulder, ranges from 15 to 20 percent fat, and has a rich flavor that is tender and moist. This is best choice for burgers.


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