Smashing Patty with Confidential Sauce (Print Version)

Crispy rye patty melts with thin beef patties, Swiss cheese, caramelized onions, and a creamy confidential sauce.

# Ingredients:

For the onions

01 - 1 tablespoon olive oil
02 - 1 tablespoon unsalted butter
03 - 2 large yellow onions, thinly sliced
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon black pepper

For the confidential sauce

06 - 1/2 cup (120 g) mayonnaise
07 - 2 tablespoons ketchup
08 - 1 tablespoon dill pickle relish, finely chopped
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon Worcestershire sauce
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon garlic powder
13 - 1/4 teaspoon black pepper

For the patty melts

14 - 1 1/4 lb (565 g) 80/20 ground beef
15 - 1 teaspoon kosher salt
16 - 1/2 teaspoon black pepper
17 - 8 slices rye bread
18 - 8 slices Swiss cheese, about 8 oz (225 g)
19 - 4 tablespoons unsalted butter, softened

# Instructions:

01 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-low heat. Add onions, salt, and pepper. Cook for 25-30 minutes, stirring often, until soft and golden. Transfer to a bowl.
02 - In a small bowl, stir together mayonnaise, ketchup, relish, Dijon, Worcestershire sauce, smoked paprika, garlic powder, and black pepper. Refrigerate while you cook the patties.
03 - Divide the ground beef into 4 loose balls. Press each into a thin patty slightly wider than the rye bread, then season both sides with salt and pepper.
04 - Heat a cast-iron skillet over medium-high heat. Cook the patties for 2-3 minutes per side until browned and cooked through to 160°F. Transfer to a plate.
05 - Butter one side of each rye slice. On the unbuttered sides, spread a thin layer of confidential sauce. Build each sandwich with Swiss, a beef patty, caramelized onions, another slice of Swiss, and the top bread with butter facing out.
06 - Wipe the skillet clean and set it over medium heat. Cook the sandwiches for 3-4 minutes per side, pressing lightly, until the rye is deep golden and the cheese melts. Rest 1 minute, then slice diagonally.

# Notes:

01 - Makes 4 large patty melts.
02 - Cook the onions and sauce up to 1 day ahead.
03 - Best served hot from the skillet.

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