Patty Melt

History

The patty melt is credited to Steak 'n Shake founder Gus Belt, who is said to have created it in the 1940s. It became a staple of American diners and drive-ins throughout the 1950s and '60s — a griddled rye bread sandwich built around a thin beef patty, Swiss cheese and deeply caramelized onions. Its genius lies in the contrast: sweet onions, savory beef, melted cheese and crisp, buttery rye all in one press of the griddle.

Ingredients

• Rye bread (sliced)
• Ground beef patty (80/20)
• Swiss cheese
• Yellow onions, thinly sliced
• Unsalted butter
• Salt and black pepper

How to Make

1. 1Slowly caramelize thinly sliced onions in butter over low heat for 30–40 minutes until golden and sweet. Set aside.
2. 2Season the beef patty with salt and pepper, shape it to fit the bread, and cook on a hot griddle to your preferred doneness.
3. 3Lay Swiss cheese on the patty while still on the griddle and let it melt.
4. 4Butter both sides of two slices of rye bread.
5. 5Build the sandwich: bread, caramelized onions, cheesy patty, more onions, bread.
6. 6Griddle the assembled sandwich over medium heat, pressing gently, until both sides are golden brown and crisp.
7. 7Slice diagonally and serve immediately.

Known for it

• Cassell's Hamburgers3600 W 6th St, Los Angeles, CA 90020, USA