The patty melt first appeared on the American diner scene in the 1940s and is still a favorite more than sixty years later. Take a good look at what it is—meat and cheese pressed between slices of buttered bread—and you might wonder: Was the patty melt America’s first panini? As a rule, my perfect burger consists of a thicker patty served on a soft roll, but everyone needs to break the rules, even their own, once in a while. This patty melt, with its sophisticated jam-like onion relish and buttery Gruyère cheese, makes breaking the rules extra delicious.

　　

Ingredients

serves 4

　　

RED WINE ONION RELISH

2 tablespoons olive oil

　　2 medium red onions, halved and thinly sliced

　　Kosher salt and freshly ground black pepper

　　1 cup dry red wine

　　2 tablespoons red wine vinegar

　　2 tablespoons honey

　　2 teaspoons finely chopped fresh thyme leaves

　　2 tablespoons finely chopped fresh flat-leaf parsley leaves

　　

PATTY MELTS

1 pound ground chuck (80 percent lean) or ground turkey (90 percent lean)

　　Kosher salt and freshly ground black pepper

　　1 tablespoon canola oil

　　8 slices good-quality seeded rye bread, each 1/2 inch thick

　　8 tablespoons (1 stick) unsalted butter, softened

　　4 ounces Gruyère cheese, coarsely grated (about 1 cup)

　　4 Pickled Jalapeños (page 115), halved (optional)

　　

Step 1

To make the relish, heat the oil in a medium sauté pan over medium-low heat. Add the onions and season with salt and pepper. Cover the pan with a lid and cook the onions, stirring occasionally, until soft, about 10 minutes.

　　

Step 2

Increase the heat to medium-high and add the wine, vinegar, honey, and thyme and simmer, stirring occasionally, until the liquid evaporates and the mixture thickens to a jam-like consistency, 5 to 7 minutes. Transfer to a bowl, stir in the parsley, and let cool to room temperature. The relish can be made 2 days ahead and stored, covered, in the refrigerator. Bring to room temperature before using.

　　

Step 3

Divide the meat into 4 equal portions (about 4 ounces each). Form each portion loosely into a 1/2-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

　　

Step 4

Heat the oil in a sauté pan or griddle, preferably cast iron, over high heat until the oil begins to shimmer. Cook the burgers until slightly charred and cooked to medium, about 3 minutes per side.

　　

Step 5

Butter 4 slices of the bread with 4 tablespoons of the butter. Turn the bread over (buttered side down) on a flat surface and divide half of the cheese over the top. Spoon half of the onion relish on top of the cheese, add the burgers, and then spoon on the remaining relish and cheese. Cover with the remaining 4 slices of bread and butter the tops with the remaining 4 tablespoons butter. Press down gently on the sandwiches.

　　

Step 6

Wipe out the pan with paper towels and heat it over medium heat. Cook the melts until the bread is golden brown and crispy and the cheese has melted, about 1 1/2 minutes per side. Serve immediately, topped with pickled jalapeños, if desired.

　　Bobby Flay's Burgers, Fries, and Shakes