This big burger with caramelized onions and Swiss cheese on rye is a diner classic. So can you make it without a flattop griddle and a skilled short-order cook?
Why This Recipe Works
Because Patty Melts are traditionally cooked twice—browned once in butter and a second time while the sandwich is griddled—many recipes produce something resembling dried-out hockey pucks. To solve the problem, we incorporated a panade (a paste of bread and milk) into the meat. To bump up the flavor of our burgers, we used rye bread and onion powder in the panade. Covering the cooking onions with the patties trapped some of the steam and helped the onions to soften quicker. This also allowed the flavors of the meat to seep into the onions and vice versa.
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