Juicy beef patties, caramelized onions, and melted cheese in buttery rye bread, grilled in a cast-iron skillet.
# What You Need:
→ Onions
01 - 2 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Patties
05 - 1 lb ground beef (80/20 fat ratio)
06 - 1 teaspoon Worcestershire sauce
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
→ Assembly
10 - 8 slices rye bread
11 - 8 slices Swiss cheese
12 - 4 tablespoons unsalted butter, softened
# How To Make:
01 - Melt 2 tablespoons unsalted butter in a large cast-iron skillet over medium heat. Add thinly sliced onions, kosher salt, and black pepper. Cook, stirring frequently, until onions are deeply golden and caramelized, 18 to 22 minutes. Transfer onions to a bowl and wipe skillet clean.
02 - In a mixing bowl, combine ground beef with Worcestershire sauce, garlic powder, kosher salt, and black pepper. Gently mix to incorporate, then shape into 4 thin, oval patties approximately the size of the bread slices.
03 - Heat the skillet over medium-high heat. Add patties and cook 2 to 3 minutes per side until well browned and just cooked through. Remove from skillet and set aside.
04 - Lay out 4 slices of rye bread. On each, layer one slice of Swiss cheese, a beef patty, a generous portion of caramelized onions, and another slice of Swiss cheese. Top with remaining bread slices.
05 - Spread softened butter on the outer sides of each sandwich. Return skillet to medium heat and cook sandwiches in batches, pressing gently with a spatula, until the bread is golden brown and cheese is melted, about 3 to 4 minutes per side.
06 - Slice sandwiches in half and serve hot alongside pickles or your preferred side dish.
