Patty Melt

Divide ground meat into two portions and form each into a thin, loosely packed patty about 4 inches wide and 0.25 inch thick. Season both sides with salt and black pepper.

Heat butter in a large skillet or griddle over medium-high heat. Add sliced onion and cook, stirring occasionally, for 12–15 minutes until deeply browned and soft. Transfer to a plate.

Add 0.5 tbsp butter to the same skillet over medium-high heat. Once foaming, place both patties on the griddle and cook 2–3 minutes per side until browned and cooked through (internal temperature 160°F for beef). Transfer to a plate.

Lower heat to medium. Add remaining 0.5 tbsp butter to the skillet. Place two bread slices on the griddle and toast 1–2 minutes until light golden.

Top each toasted bread slice with a cheese slice, then a cooked patty, then a portion of caramelized onions. Close each sandwich with another slice of bread, pressing gently.

Toast the assembled sandwiches on the griddle 1–2 minutes per side until bread is golden and cheese is fully melted, pressing down gently with a spatula.

Transfer to a cutting board. Serve hot with optional condiment spread and pickled sides on the side.