Patty Melt

Directions

1. Preheat your Blackstone griddle to medium heat (about 350–400°F / 180–200°C).
2. Add a small amount of butter or oil to the griddle and cook the onions low and slow, stirring occasionally, until soft, golden brown, and caramelized. Remove from the griddle and set aside.
3. Divide the ground beef into 8 equal portions and gently form into loose balls. Avoid overworking the meat.
4. Lightly butter one side of each slice of rye bread.
5. Place the beef balls on the griddle and let them cook undisturbed for 10–15 seconds.
6. Season with salt and pepper, then firmly smash each ball into a thin patty.
7. Cook for 60–90 seconds, or until a deep brown crust forms on the bottom.
8. Flip the patties, season lightly again, and top each with a slice of Swiss cheese. Continue cooking until the cheese is melted.
9. Place four slices of rye bread, butter-side down, on the griddle.
10. Top each slice with a cheesy burger patty, a generous portion of caramelized onions, and a second cheesy patty.
11. Place another slice of rye bread on top, butter-side up, to form a sandwich.
12. Cook until the bread is golden brown and crisp, then carefully flip and cook the other side until toasted and the cheese is fully melted.
13. Remove from the griddle, slice in half, and serve immediately.