World’s Greatest Patty Melt
PREPARATION TIME 30 Minutes - makes 4 Patty Melts
- 2 tablespoons unsalted butter divided
- 1 small Spanish onion, chopped #2 cutting cone
- ½ pound ground sirloin
- ½ pound ground chuck
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 small Spanish onion ½ sliced thin, ½ chopped, #2 cutting cone
- 4 slices Swiss cheese
- 4 slices white American cheese
- 12-16 dill pickle slices
- 8 slices rye bread deli-sliced ½-inch thick
Preheat the 7¼-inch Fry Pan over medium-high heat 300°F (150°C). When the butter melts in the pan add the onions, and sauté until caramelized (browed thoroughly). About 5 to 7 minutes. Set aside.
In a large mixing bowl combine beef, with ½ the caramelized onions, salt, pepper, Worcestershire sauce, and mustard. Mix well and form into 6 burgers.
Preheat the 13-inch French skillet over medium-high heat. Sprinkle a few drops of water in the pan. If the water droplets dance, the pan is ready. If the water evaporates the pan is not hot enough. Place the burgers in the hot dry pan, which is 420°F (232°C). Cover the pan, open the vent and dry sauté until the burgers release easily from the skillet, 3 to 4 minutes. Turn the burgers, cover the pan and brown the other side until the burgers release easily from the skillet, 3 to 4 minutes. The burgers should be medium-rare at this point. Remove to a platter and keep warm.
Melt the remaining butter in the pan. Place 4 slices of Rye Bread in the pan and top with Swiss cheese, the remaining onions divided evenly, a burger, pickles, American cheese and a slice of rye bread. Toast until bread is crispy, 2-3 minutes. Turn and toast the other side, 2-3 minutes.
To serve, cut in half and serve with Homemade Potato Chips.