Here's A little Patty
This grilled cheeseburger hybrid is said to have been
invented in the 1940s or ’50s when the
popularity of drive-in restaurants and diners was on
the rise. Today, the patty melt stands as a
shining example of the classic American diner
sandwich. Thin patties of ground beef are cooked
until browned, covered with Swiss cheese and plenty of
caramelized onions, and put between
slices of rye or marble bread. Then the whole sandwich
is grilled until melted and crunchy.
2 tablespoons butter (1/4
medium red onions, halved and thinly
1/4 pound pround beef pattys
2 Tablespoons sugar
thinly sliced Swiss cheese
Melt the butter in a cast
iron skillet over medium heat.
Add the onions and sugar
cook, stirring occasionally, until deep golden
brown and caramelized, about 40 minutes, transfer
to a medium bowl set aside.
Do not wash or clean
iron skillet used for
the onions, next place your hamburger patties in
the skillet and cook until no longer pink in the
middle. It's a Patty Melt, not a steak.
After the patty is fully cooked,