The patty melt has been having a bit of a resurgence in my life lately. A few months ago, I was eating at the Seawolfe Diner in my hometown of Kingston, Washington, when I encountered a juicy, flavorful, perfectly toasted patty melt. Their beef patty was thin, and the bread was toasty with little pockets of butter that would burst with every bite.

After I ate it, I went chasing the unicorn, trying to recreate my own as perfect as theirs. I’m happy to report I nailed it, and learned some great tricks along the way. Here’s how to make it at home.

Why you’ll love it

What is a patty melt, and where did it originate?

A patty melt consists of a thin burger patty topped with deeply caramelized onions and melted Swiss cheese, all sandwiched between two slices of rye bread that are griddled until toasty and crisp. It’s said to have been invented by Tiny Naylor, the owner of Du-par’s restaurant in California. It’s thought that Du-par’s brought the sandwich to mainstream popularity in the mid-century, where it became a diner classic.

Key ingredients in patty melts

What to serve with patty melts

Patty Melt

Makes 4 patty melts

2 medium yellow onions, halved and thinly sliced

2 cloves garlic, thinly sliced

7 tablespoons unsalted butter, divided

2 1/2 teaspoons kosher salt, plus more as needed.

Freshly ground black pepper

4 to 6 ounces Swiss, Emmental, or Gruyere cheese, grated on the large holes of a box grater (1 to 1 1/2 cups)

1 pound ground beef

8 slices seeded or seedless rye bread, divided

1. Melt 2 tablespoons of the unsalted butter in a large frying pan (at least 12 inches) over medium heat. Add 2 thinly sliced yellow onions and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until wilted and just starting to turn golden. Add 2 thinly sliced garlic cloves and continue to cook until the onions are deeply caramelized with some almost black bits, 15 to 20 minutes more.

2. Divide 1 pound ground beef into four portions and form each into a ball. Place on a cutting board and flatten into thin (about 1/4-inch-thick) patties that are the shape of a slice of the rye bread. Season both sides of the patties with the remaining 2 teaspoons kosher salt and some black pepper.

3. When the onions are ready, transfer to a plate. Add 1 tablespoon of the unsalted butter to the skillet and melt over medium-high heat. Add the patties (it will be a tight fit) and press on each with the back of a flat spatula or your hands so they have even contact with the pan. Cook until browned on the bottom, about 2 minutes. Flip and cook until browned on the second side and the middle is pink and almost cooked through, 2 to 2 1/2 minutes more. Transfer to a plate.

4. Reduce the heat to medium-low. Add 1 tablespoon of the unsalted butter and swirl the pan so the butter coats the bottom. Add two slices of the rye bread and top with a quarter of the grated cheese. Top each with a patty. Top with half of the onion mixture and a third of the remaining grated cheese. Close each sandwich with a slice of rye bread.

5. Press down on each sandwich with the back of a flat spatula to flatten slightly. Cook until the bottoms are deep golden-brown, 2 to 4 minutes. Add 1 tablespoon of the unsalted butter to the skillet. Once it melts, flip the sandwiches over. Press down on the sandwiches again with the spatula and cook until the second side is deep golden-brown and the cheese is melted, 2 to 4 minutes more. Transfer the sandwiches to plates or a cutting board and season with a pinch of kosher salt.

6. Repeat assembling and cooking the remaining two sandwiches with the remaining butter, bread, onions, cheese, and patties.

(Amelia Rampe is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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