Ingredients
Method
- Caramelize the onions: In a large skillet over medium-low heat, melt 1 tablespoon of butter. Add the sliced onions and a pinch of salt. Cook for 30-45 minutes, stirring occasionally, until the onions are soft, dark brown, and sweet. If they start sticking too much before browning, add a splash of water or more butter. Remove from heat and set aside.
- Form the patties: While onions cook, divide the ground beef into four equal portions (approx. 4 oz each). Gently form them into oval shapes that are slightly wider than your bread slices, as they will shrink during cooking. Season both sides generously with salt and pepper. Do not overwork the meat.
- Sear the patties: Wipe out the skillet if necessary, or use a second pan. Heat over medium-high heat. Add the beef patties and cook for 3-4 minutes per side for medium-rare to medium doneness (internal temperature of 135°F–140°F / 57°C–60°C). In the last minute of cooking, place a slice of cheese on each patty and cover the pan briefly to help it melt.
- Butter the bread: Spread mayonnaise on one side of each slice of rye bread (this creates a better crust than butter alone when griddling). Place the bread mayo-side down in a clean skillet or on your griddle over medium heat.
- Assemble and press: Once the bread is golden brown, flip it over. Place a beef patty onto each slice of bread, cheese-side up. Top with a generous portion of caramelized onions, then cap with the second slice of bread (mayo-side up). Press down firmly but gently with a spatula to help the sandwich hold together and ensure even contact with the heat.
- Finish griddling: Cook for another 2-3 minutes per side until the bread is deeply golden brown and crispy, and the cheese inside is fully melted. The total cooking time for this step should be about 2-3 minutes per side.
- Serve: Remove from heat, let rest for 1 minute to allow the cheese to set slightly, slice diagonally, and serve immediately.
Nutrition
Notes
This sandwich earns its permanent spot in my rotation because it feels indulgent but comes together with minimal active effort. The key is pressing the sandwich lightly while it griddles; this melts the cheese into every crevice and ensures the bread crisps evenly without burning. It’s a simple structure that rewards careful attention to heat control.