Patty Melt with Pickled Onion Salad


A diner favorite, plus an easy red-onion salad, makes for an easy and economical dinner.


  • ½ red onion, thinly sliced

  • 3 tablespoons red-wine vinegar

  • Coarse salt and ground pepper

  • 1 pound ground beef chuck (85% lean)

  • 1 tablespoon ketchup

  • ½ red onion, grated

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon mayonnaise

  • 8 slices sandwich bread

  • 1 cup grated cheddar

  • 1 head iceberg lettuce, chopped

  • ½ teaspoon dried oregano


  1. In a large bowl, combine red onion slices with vinegar. Season with salt and pepper and toss to coat; set aside. In a medium bowl, combine ground beef, ketchup, and grated red onion. Season with salt and pepper and mix well. Form mixture into four 1/2-inch-thick patties. In a large skillet, heat 1 tablespoon extra-virgin olive oil over medium-high. Add patties and cook until browned on both sides, about 5 minutes total, flipping halfway through. Remove skillet from heat and transfer patties to a plate. Wipe skillet clean.

  2. Divide mayonnaise among sandwich bread slices. Set 4 slices, mayonnaise side down, on a work surface and top each with a beef patty and 1/4 cup grated cheddar. Top with remaining slices, mayonnaise side up. Heat skillet over medium and cook sandwiches in two batches until golden brown on both sides and cheese melts, 5 minutes per batch, flipping halfway through.

  3. To bowl with onion, add lettuce, oregano, and remaining 2 tablespoons oil. Season with salt and pepper and toss to coat. Serve salad alongside patty melts.

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