Part 5/8:
Form into patties roughly matched to the bread size; slightly larger to accommodate shrinkage during cooking.
Lightly season each side and cook in a hot skillet with a little oil or butter.
Cook over medium-high heat for about 2-3 minutes per side for medium doneness, but adjust as per preference.
Use a meat thermometer if desired. Rest the cooked patties, tented with foil, to retain juices.
Assembling the Patty Melt
Once all components are ready:
Prepare the Bread: Butter both sides of rye slices generously. Toast them in a hot skillet until golden and crispy.
Layering: On one slice, spread a thin layer of the tangy sauce. Place a slice of Swiss cheese, followed by the beef patty, caramelized onions, and a little more sauce if you like.