Shaved Onion Patty Melts

Shaved Onion Patty Melts

4 servings
Inspired by the Oklahoma onion burger, this weeknight recipe is totally irresistible. Round out the meal with fries or a salad.

Ingredients

  • 80% lean ground beef
    1 lb.
  • kosher salt
    1 tsp.
  • freshly ground black pepper
    1 tsp.
  • neutral oil

    such as canola

    2 tsp.
  • sweet onion

    very thinly sliced

    1 medium
  • slices american cheese
    4
  • brioche hamburger buns
    4
  • dill pickle chips
    ¼ c
  • unsalted butter
    2 tbsp.
  • sweet potato fries

    for serving

Directions

  1. 1

    Form the patties: Shape beef into 4 (1-inch-thick) patties. Use your thumb to make an indent in center of each patty. Season with salt and pepper. Heat oil in a large cast-iron skillet or griddle over medium-high.

  2. 2

    Cook patties and onion: Place 2 patties in skillet. Place 1/3 cup onion next to each patty; cook for 2 minutes, leaving onion undisturbed for first minute and gently stirring during second minute.

  3. 3

    Add cheese: Flip patties and place onion on top of patties; cook for 1 minute. Top onion with 1 slice cheese. Cook until cheese is melted and burger has reached just under desired degree of doneness, about 2 minutes for medium-rare and about 5 minutes for medium-well. Transfer patties to a plate. Repeat with remaining 2 patties, onion, and cheese. Remove skillet from heat to let cool slightly.

  4. 4

    Assemble the patty melts: Place bottom buns, cut side down, on a clean work surface. Top with patties, then pickles. Place bun tops on patties, cut side up.

  5. 5

    Toast the buns and serve: Return skillet to medium heat and add 1 tablespoon butter. Place 2 burgers in skillet; cook until golden brown, about 1 minute. Flip carefully and cook until golden brown on other side. Remove from skillet. Repeat with remaining 1 tablespoon butter and 2 burgers. Serve with sweet potato fries, if desired.

Shaved Onion Patty Melts

Shaved Onion Patty Melts

30 min4 servings

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About this Recipe

Craving that deeply satisfying, classic diner taste without the fuss? These Shaved Onion Patty Melts, inspired by the legendary Oklahoma onion burger, are your answer for an irresistible weeknight meal that comes together in just 30 minutes.

Why This Recipe Works

The genius of this recipe lies in pressing very thinly sliced sweet onion directly into the ground beef patties as they cook. This simple yet powerful technique allows the onions to caramelize right into the meat, creating a unified, intensely savory flavor that's both juicy and beautifully integrated. The result is a supremely flavorful patty melt that's far from ordinary and surprisingly quick to prepare.

What to Expect

Prepare your taste buds for an utterly irresistible experience. You'll encounter the rich, savory depth of perfectly seasoned ground beef, elevated by the sweet and slightly pungent notes of deeply caramelized onions. The classic American cheese melts into an incredibly creamy, tangy blanket, while the butter-toasted brioche bun offers a tender, subtly sweet foundation. Each bite is balanced by the bright, briny crunch of dill pickle chips, creating a harmonious symphony of flavors and textures that evoke comfort and pure satisfaction. This is comfort food at its finest, approachable yet elevated.

Customization & Variations

While American cheese is a staple for its incredible melt, feel free to swap in sharp cheddar or provolone if you prefer a different flavor profile. For the buns, a hearty rye bread would pivot this dish into a more traditional patty melt, or consider a sturdy pretzel bun for extra texture. If sweet onion isn't available, a yellow onion can be used, just ensure it's sliced equally thin for optimal caramelization and flavor integration.

Serving & Context

These flavorful Shaved Onion Patty Melts are perfect for a casual weeknight dinner or a relaxed weekend lunch. Serve them with a generous side of crisp sweet potato fries as suggested, or pair them with a fresh green salad to round out the meal.

Frequently Asked Questions