Preparing the Ingredients

1. Preheat a medium sized skillet over medium heat.
2. Slice the onions into ¼ inch slices.  Drizzle Olive oil into the pan and add the onions.  Stir to evenly distribute in the pan.
3. Cook Onions until soft and beginning to caramelize.  About 10-12 minutes.  When done cooking, remove pan from heat and allow onions to cool.
4. Measure 5 ounce portions of ground beef, then, using a burger press, form the patties.
5. When all the patties are formed, season each with  1/4 teaspoon of garlic powder, 1/4 teaspoon of Kosher salt, and 2 turns of fresh ground pepper.
6. Preheat a large skillet over medium-high heat.
7. Place the hamburger patties into the pan in a single layer.  Cook until the patties begin to lightly sear, about 5-6 minutes.  Turn, and cook another 5 minutes until seared and an internal temperature of 145°F.  Remove from heat onto a plate to cool.

Assembling and Cooking the Patty Melt

1. Preheat a large non-stick skillet or electric griddle/skillet over a medium heat setting.
2. Spread a thin layer of butter on one side of each slice of Rye Bread. Place a slice of Rye Bread into the skillet, butter side down, stack a cooked patty, then a slice of Swiss Cheese, a slice of American Cheese, and 2 ounces of caramelized Onion.  Top with another slice of Rye Bread, butter side up.  Cook until brown and crisp, about 3-4 minutes.
3. Watch the Patty Melts closely.  They can quickly go from cooked perfectly to burned.  When you turn them, you will need to support the top so the sandwich doesn’t fall apart.  Carefully turn each sandwich when browned and crisp.
4. Serve warm.