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1
Generously season the beef with salt and pepper and form into 2 (1/2-inch thick) oval patties.
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2
Cook's Note: You want your patties thin and roughly the same size of the rye bread.
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3
Set aside, or place in the refrigerator while you cook the onions.
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4
Add 1 tablespoon olive oil into a large nonstick skillet over medium-high heat.
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5
Once oil is hot, add onion and saute until browned, about 8 minutes.
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6
Season the onions with red pepper flakes, salt, pepper, and chopped parsley.
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7
Remove onions from the skillet to a bowl and reserve.
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8
Add the remaining tablespoon oil to the hot skillet.
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9
Once hot, add the burgers and cook for 3 to 4 minutes until very browned on one side.
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10
Flip and continue cooking the other side for another 3 minutes.
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11
Remove from pan.
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12
Preheat a grill pan to medium-high heat.
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13
Assemble the patty melts:
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14
Top 2 pieces rye bread each with a slice of cheese, onions, the burger patty, a second slice of cheese, and a final piece of bread.
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15
Butter both the top and bottom of the sandwich.
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16
Grill each sandwich until golden and the cheese melts, about 3 to4 minutes on each side.
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17
Serve hot with mustard and a side of pickles.
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18
Cook's Note: Ground chuck is cut from the shoulder, ranges from 15 to 20 percent fat, and has a rich flavor that is tender and moist.
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19
This is best choice for burgers.
