Saveur: The New Comfort Food (23 page)

Pineapple rings
Introduces a refreshing, tangy sweetness.

Pretzel roll
Salty, chewy; great with strong-flavored toppings.

Blue cheese
Bold tartness balanced by a creamy texture.

Coleslaw
Cool and creamy, gives crunch to burgers.

French roll
A white, dense interior with a crisp crust.

Alfalfa sprouts
Their fresh, grassy taste pairs well with beef.

Toasted bread
Dense-textured bread is classic for a patty melt.

Emmentaler
A Swiss cheese with a luscious, even melt.

Pepper Jack
Flecked with jala-peños, this lends a spicy edge.

Ciabatta roll
Thick-crusted; supports the juiciest of burgers.

Tomato
A bright, sweet presence between burger and bun.

Peperoncini
These brined peppers bring mild heat.

This lunch counter favorite—ground beef, caramelized onions, and melted cheese between slices of rye bread—is easy to make at home. Beyond the sliced bread that replaces the standard hamburger bun, what sets the patty melt apart is the fact that the whole thing, bread and all, is buttered and fried in a skillet after the patties have been cooked, for a result that’s half grilled cheese, half burger.

1½ lbs. ground beef Kosher salt and freshly ground black pepper, to taste

5 tbsp. canola oil

2 medium yellow onions, halved and thinly sliced

12 slices rye bread

12 thin slices cheddar, Swiss, or American cheese

8 tbsp. unsalted butter, softened Pickles, for serving (optional)

Serves 6

1. Season the beef with salt and pepper. Divide the meat into six ¼ -inch-thick patties that are slightly wider and longer than the bread slices. Set aside.

2. Heat 2 tbsp. oil in a 12-inch cast-iron skillet over medium-high heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened and browned, 10-12 minutes. Transfer the onions to a bowl; wipe out the skillet. Working in 3 batches, heat 1 tbsp. oil in the same skillet over high heat. Add 2 burger patties and cook, flipping once, until well browned, about 4 minutes total. Repeat with remaining patties. Transfer the patties to a plate.

3. Top each of 6 bread slices with some of the onions, a cheese slice, and a burger patty. Top each burger with a cheese slice and a piece of bread. Using a butter knife, spread butter over the top and bottom of each sandwich.

4. Heat a 12-inch nonstick skillet over medium heat. Working in 3 batches, cook the sandwiches, flipping once, until golden brown and warmed throughout, about 6 minutes. Serve with pickles, if you like.