Slideshow: The Burger Lab: How to Make the Ultimate Patty Melt

The Finished Product
The Finished Product
Looks good, don't it? Here's how to make it.
The Ingredients
The Ingredients
Burger patty, lots of sliced onions, even more butter, plenty of cheese, and white rye bread.
Salted Butter
Salted Butter
Sprinkling the melted butter with kosher salt gives it the salty kick of the salted butter I remember from childhood grilled cheeses.
Say Cheese!
Say Cheese!
A full two slices each of American and Swiss provides a balance of gooiness and flavor.
The Patty
The Patty
Shaping a ground chuck patty into the same size as the bread ensures good meat-to-bun distribution.
Well Charred
Well Charred
Not much to say here that the picture doesn't already explain. I'll leave it at that.
The Onions
The Onions
...the onions. This photo was taken only 30 seconds after the onions were added to the pan and the meat juices were deglazed by the liquid they exuded. How now, brown co...onion?
Juicy
Juicy
Good burger patties exude juice. It's a fact of life. Best use'em to improve our sandwich. How, you might ask?
Sizzle
Sizzle
Why, by adding it to the caramelizing onions, of course! Welcome to flavor country.
Assembly
Assembly
Bread, cheese, onions, patty, ready to grill. you can fit a full cup's worth of raw onions on a single sandwich after they've been cooked down.
Low and Slow
Low and Slow
Low heat allows you to brown the bread and melt the cheese without scorching the butter.
Ahh...
Ahh...
Cheesy, beefy, sweet, crisp, buttery, and downright delicious.
Yes.
Yes.
...Robyn sets him straight. Cheers!