In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions along with a pinch of salt, stirring frequently. Sauté for about 10 minutes until the onions are golden brown and caramelized.

While the onions cook, take 1 pound of ground beef and season it with salt, pepper, and half of the minced garlic (about 1 clove). Shape the mixture into patties slightly larger than your sourdough bread.

Push the caramelized onions to one side of the skillet and place the formed beef patties in the empty space. Cook the patties for 4-5 minutes on each side until they are browned and cooked through.

In a small bowl, combine the remaining minced garlic, 2 tablespoons of softened butter, and 1 teaspoon each of dried thyme, oregano, and basil. Mix well to create a garlic herb butter.

Once the patties are done, place a slice of cheddar cheese on each patty. Cover the skillet with a lid and let it sit for about 1 minute, or until the cheese is melted.

Spread the garlic herb butter generously on one side of each slice of sourdough bread. Heat the skillet over medium-low heat, toasting the bread until golden brown and crispy, which should take around 3-4 minutes.

To assemble your Patty Melt, place a cheesy patty on a slice of the toasted bread, layer it with the sautéed onions, and top it with another slice of toasted bread.