BEST SALMON PATTY RECIPE RECIPES

Steps:

• Halve and thinly slice 2 medium yellow onions. Thinly slice 2 garlic cloves.
• Melt 2 tablespoons of the unsalted butter in a large frying pan (at least 12 inches) over medium heat. Add the onions and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until wilted and just starting to turn golden. Add the garlic and continue to cook until the onions are deeply caramelized with some almost black bits, 15 to 20 minutes more.
• Meanwhile, grate 4 to 6 ounces Swiss cheese on the large holes of a box grater (1 to 1 1/2 cups). Divide 1 pound ground beef into 4 portions and form each into a ball. Place on a cutting board and flatten into thin (about 1/4-inch-thick) patties that are the shape of a slice of the rye bread. Season both sides of the patties with the remaining 2 teaspoons kosher salt and some black pepper.
• When the onions are ready, transfer to a plate. Add 1 tablespoon of the unsalted butter to the skillet and melt over medium-high heat. Add the patties (it will be a tight fit) and press on each with the back of a flat spatula or your hands so they have even contact with the pan. Cook until browned on the bottom, about 2 minutes. Flip and cook until browned on the second side and the middle is pink and almost cooked through, 2 to 2 1/2 minutes more. Transfer to a plate.
• Reduce the heat to medium-low. Add 1 tablespoon of the unsalted butter and swirl the pan so the butter coats the bottom. Add 2 slices of the rye bread and top with a quarter of the cheese. Top each with a patty. Top with half of the onion mixture and a third of the remaining cheese. Close each sandwich with a slice of rye bread.
• Press down on each sandwich with the back of a flat spatula to flatten slightly. Cook until the bottoms are deep golden-brown, 2 to 4 minutes. Add 1 tablespoon of the unsalted butter to the skillet. Once it melts, flip the sandwiches over. Press down on the sandwiches again with the spatula and cook until the second side is deep golden-brown and the cheese is melted, 2 to 4 minutes more. Transfer the sandwiches to plates or a cutting board and season with a pinch of kosher salt.
• Repeat assembling and cooking the remaining two sandwiches with the remaining butter, bread, onions, cheese, and patties.

Steps:

• Halve and thinly slice 2 medium yellow onions. Thinly slice 2 garlic cloves.
• Melt 2 tablespoons of the unsalted butter in a large frying pan (at least 12 inches) over medium heat. Add the onions and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until wilted and just starting to turn golden. Add the garlic and continue to cook until the onions are deeply caramelized with some almost black bits, 15 to 20 minutes more.
• Meanwhile, grate 4 to 6 ounces Swiss cheese on the large holes of a box grater (1 to 1 1/2 cups). Divide 1 pound ground beef into 4 portions and form each into a ball. Place on a cutting board and flatten into thin (about 1/4-inch-thick) patties that are the shape of a slice of the rye bread. Season both sides of the patties with the remaining 2 teaspoons kosher salt and some black pepper.
• When the onions are ready, transfer to a plate. Add 1 tablespoon of the unsalted butter to the skillet and melt over medium-high heat. Add the patties (it will be a tight fit) and press on each with the back of a flat spatula or your hands so they have even contact with the pan. Cook until browned on the bottom, about 2 minutes. Flip and cook until browned on the second side and the middle is pink and almost cooked through, 2 to 2 1/2 minutes more. Transfer to a plate.
• Reduce the heat to medium-low. Add 1 tablespoon of the unsalted butter and swirl the pan so the butter coats the bottom. Add 2 slices of the rye bread and top with a quarter of the cheese. Top each with a patty. Top with half of the onion mixture and a third of the remaining cheese. Close each sandwich with a slice of rye bread.
• Press down on each sandwich with the back of a flat spatula to flatten slightly. Cook until the bottoms are deep golden-brown, 2 to 4 minutes. Add 1 tablespoon of the unsalted butter to the skillet. Once it melts, flip the sandwiches over. Press down on the sandwiches again with the spatula and cook until the second side is deep golden-brown and the cheese is melted, 2 to 4 minutes more. Transfer the sandwiches to plates or a cutting board and season with a pinch of kosher salt.
• Repeat assembling and cooking the remaining two sandwiches with the remaining butter, bread, onions, cheese, and patties.