Classic Patty Melt


  • 4 tablespoons canola oil, divided
  • 1 large yellow onion, thinly sliced (about 4 cups)
  • 1 1/2 teaspoons Kosher salt, divided
  • 1 1/4 pounds ground chuck
  • 1/2 teaspoon black pepper
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon barbecue sauce
  • 1 tablespoon ketchup
  • 3 ounces sharp yellow Cheddar cheese, shredded (about 3/4 cup)
  • 8 (3/4 inch thick) sourdough bread slices
  • 4 Swiss cheese slices
  • 4 tablespoons butter, divided

Cooking Instructions

Step 1: Heat 2 tablespoons of the oil in a medium skillet over medium heat.  Add onion and 1/2 teaspoon of the salt.  Cook, stirring often, until golden brown and soft, about 20 minutes.  Set aside.

Step 2: Meanwhile, divide ground beef into 4 portions.  Press each into a flat, 1/4 inch thick patty.  Sprinkle with pepper and remaining 1 teaspoon salt.

Step 3: Heat remaining 2 tablespoons oil in a large cast iron skillet over medium-high heat.  Cook 2 patties at a time, pressing gently, until browned but still pink in the center.  2 minutes per side.  Transfer to a plate.

Step 4: Stir together mayonnaise, mustard, barbecue sauce, and ketchup in a small bowl until combined.

Step 5: Wipe out cast-iron skillet; reduce heat to medium.  Divide Cheddar among 4 of the bread slices; top each with a patty, caramelized onions, Swiss cheese slice, mayonnaise mixture, and remaining bread.  Melt 2 tablespoons of the butter in a skillet.  Place 2 sandwiches in hot butter; cook (with another skillet on top of sandwiches to weigh them down) until golden brown and cheeses are melted, about 3 minutes per side.  Repeat with remaining 2 tablespoons butter and 2 sandwiches.

Enjoy this classic from SouthernLiving!