This sandwich was a staple in most diners, but only Tiny Naylor’s used ground round instead of ground beef.
Serves 2
2 tbsp. unsalted butter, softened
4 slices rye bread
1 tbsp. olive oil
1 small red onion, sliced into rings
12 oz. ground round, shaped into patties about 2 inches thick
sea salt
freshly ground pepper
2 slices Swiss cheese
1. Preheat the oven to 200°F.
2. Butter both sides of the bread slices. Heat a cast-iron skillet over medium heat. Add the buttered bread and cook until dark brown, about 2 minutes on each side. Transfer to an oven-safe plate, holding in the preheated oven.
3. Add the oil to the same skillet over medium-high heat. Add the onion and cook until very dark and softened, about 10 minutes. Transfer to a small plate and set aside.
4. Season the patties with salt and pepper. Cook in the same skillet over medium-high heat on one side until well-browned, about 2 minutes. Turn the burgers; place a slice of Swiss cheese on each. Cover and cook until the cheese melts and the burgers are medium-rare, about 2 minutes longer.
5. To assemble the Patty Melts, place each cheeseburger on one slice of toast on each plate and cover with half of the onions, then set the remaining slice of toast on each.
