The BA Patty Melt

Ingredients

• •3 tablespoons vegetable oil
• •2 whole thinly sliced large onions
• •¼ whole small onion, finely chopped
• •1 pound ground beef chuck (20% fat)
• •1 tablespoon ketchup
• •½ teaspoon garlic powder
• •¼ teaspoon freshly ground black pepper
• •1 teaspoon kosher salt
• •4 slices seeded rye bread
• •4 ounces thinly sliced aged sharp cheddar
• •4 ounces thinly sliced Swiss cheese
• •4 slices bread
• •1 teaspoon mayonnaise
• •1 piece parchment or waxed paper

Cooking Instructions

1. 1.

   Heat 2 tablespoons vegetable oil in a medium skillet over medium heat and cook 2 thinly sliced large onions, stirring often and adding water as needed to prevent burning, until deep golden brown and very soft, 20-25 minutes.

   25 min

2. 2.

   Gently mix 1/4 small onion, finely chopped, 1 pound ground beef chuck (20% fat), 1 tablespoon ketchup, 1/2 teaspoon garlic powder, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon kosher salt in a medium bowl. Divide into 4 portions and press each between 2 pieces of parchment or waxed paper until about 1/4 " thick (you want them roughly the same dimensions as the bread you're using).

   10 min

3. 3.

   Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium-high. Working in 2 batches, cook patties, pressing gently, until browned but still pink in the center, about 2 minutes per side. Transfer to a plate. Do ahead: Patties can be formed 8 hours ahead. Cover and chill.

   8 min

4. 4.

   Wipe out skillet; reduce heat to medium. Top 4 slices seeded rye bread with 4 ounces thinly sliced aged sharp cheddar, then patties, onions, 4 ounces thinly sliced Swiss cheese, and another 4 slices bread; spread tops with 1 teaspoon mayonnaise each. Cook, mayo side down and weighted with a foil-covered heavy pan, until golden brown, about 3 minutes. Remove pan; spread top of each melt with 1 teaspoon mayonnaise. Flip; weight with pan. Cook until bread is golden brown and cheese is melted, about 3 minutes.

   6 min