===== Patty Melts =====

=== Ingredients ===

For the patties:
  * 4 oz. 80/20 Ground Beef
  * 1 Tbsp. Worcestershire Sauce
  * 1 tsp liquid smoke
  * Montreal Steak Seasoning to taste
  * 1 Tbsp vegetable oil
For the onions:
  * 2 onions, cut into thin slices
  * 1 Tbsp butter
  * 1 Tbsp olive oil
  * 1 tsp Worcestershire sauce
  * Kosher salt to taste
For assembly:
  * 8 Slices seedless rye bread
  * 2 Tbsp softened butter
  * 8 slices Swiss Cheese
=== Preparation ===

  - Heat 1 Tbsp butter and 1 Tbsp oil in a skillet over medium/low heat until butter melts.
  - Add sliced onions. Season with a good pinch of salt.
  - Cook, stirring frequently, for about an hour until the onions are caramelized.
  - Remove onions from heat and set aside.
  - Wipe down skillet.
  - In a mixing bowl, combine beef, Worcestershire sauce, and liquid smoke, mixing well.
  - Form the meat into four patties, about an inch larger than the bread to be used. This will result in absurdly thin patties.
  - Place patties on parchment-lined baking sheet, season one side, and refrigerate.
  - Heat 1 Tbsp vegetable oil in skillet over high heat.
  - Cook patties in batches, seasoned side down, for about 3 minutes. Season the top side of the patties before flipping. and cooking for another 3 minutes.
  - Remove patties to a plate and reserve.
  - Wipe down skillet and run under cold water.
  - Heat skillet over medium heat.
  - Assemble sandwiches by buttering one side of bread slices, and assembling in this order, from bottom to top: Butter, bread, cheese, beef, onions, cheese, bread, butter.
  - Toast sandwiches for 2 minutes per side. 
=== Recipe Notes ===

  * This is an original interpretation of a traditional recipe.
  * Sarah has called this “the best hamburger that she’s ever had”.
  * The beef patties will be crazy thin. They will shrink/contract during cooking, and be fine.

{{tag>[beef sandwiches]}}