Why We Love A Patty Melt
The rest of the world may snub American cuisine, but we invented chocolate chip cookies, popcorn… And Patty Melts. Enough said. Patty Melts made their claim to fame in the 1950s, at drive-ins and diners. This ingenious mash-up of a hamburger and a grilled cheese sandwich is one of the most ridiculously comforting hand-held delights. A traditional patty melt recipe consists of two slices of bread, a griddle-fried hamburger patty, caramelized onions, and two types of cheese, usually American cheese and Swiss cheese. Although many varieties use Rye bread, I always feel the best patty melts are made with thick “Texas toast“ style sandwich bread. It toasts perfectly and doesn’t get too crispy around the edges. Add a schmear of yellow mustard to each patty melt and you have the definition of burger perfection. Don’t believe me? Give it a try…
Ingredients You Need
Ground beef – 80/20 fat is great for a juicy beef patty Worcestershire sauce – for that savory, smoky grilled sandwich flavor Garlic powder – earthy and fragrant Butter – to “grill” the melts Sweet onions – peeled and sliced thin Thick-cut sandwich bread – we love classic Texas toast in this patty melt recipe Cheese slices – we use traditional cheddar and Swiss cheese Yellow mustard – traditional condiment for a tangy taste to balance the savoriness of the meat and cheese Salt and pepper – to taste
How to Make Patty Melts
Set a large sauté pan, or cast iron skillet, over medium heat. Add 4 tablespoons of butter to the skillet. Once melted, stir in the onion slices. Sprinkle the onions generously with salt and pepper. Turn the heat down to medium-low and stir the onions. Continue to stir and sauté the onions for 15 to 20 minutes, until they are soft and caramelized on all sides. Then turn off the heat. Meanwhile, set out a large mixing bowl. Place the ground beef in the mixing bowl and add 2 tablespoons of Worcestershire sauce, ½ teaspoon of garlic powder, 1 teaspoon of salt, and ½ teaspoon of cracked black pepper. Crumble the ground beef with your hands, mixing the seasonings throughout the meat. Then press the ground beef into the bottom of the bowl and use a butter knife to divide it into six equal portions. Place a large sheet of parchment paper or foil on the countertop. One at a time, shape the ground beef portions into very flat ovals that are larger than your bread slices. (They will shrink as they cook.) Set out 12 slices of thick-cut sandwich bread. Slather a generous teaspoon of yellow mustard over six of the slices. Preheat a griddle, or a large skillet, to medium heat. (If using a skillet, you will most likely have to work in batches.) Carefully move the patties to the griddle or skillet. Sear the patties for 3 minutes per side. Once you have flipped the patties over, place an equal portion of caramelized onions on top of each patty, spreading them out so the onions cover the meat entirely. Next, layer one slice of American cheese and one slice of Swiss cheese on top of each patty. Continue to cook until the hamburger patty has cooked for at least 6 minutes, in total. Now carefully move each loaded hamburger patty to the slices of bread with the mustard on top. Wipe off the griddle with a paper towel. Pro Tip: It’s best to use a spatula to move the paper towel around the griddle, so you don’t burn your fingers. Now place 2 tablespoons of butter on the griddle and spread it around to cover the surface. Place the stacked patty melts on the griddle, and cover with the additional slices of bread. Toast the bread for 2 to 3 minutes, until golden brown. Turn the heat down to medium-low if needed and watch them carefully. Once they are ready to flip, add the final 2 tablespoons of butter to the griddle. Flip the patty melts over as the butter melts. Toast for another 2 to 3 minutes to make sure the second side is perfectly toasted. Flip the patty melts onto a cutting board, making sure the cheese is on top of the patties. Cut them in half, and serve immediately.
Recipe Variations
Add-ins – Along with caramelized onions, feel free to add pickle slices, spicy fresh or pickled jalapeno or banana peppers, or cooked and chopped bacon. Sauces – Swap yellow mustard for dijon. Or substitute mustard entirely and instead top with a classic thousand island dressing or mayonnaise. Cheeses – We like to use both a slice of cheddar cheese and a slice of Swiss. But you can swap one or both with Colby jack, pepper jack, havarti, or any other sliced cheese you like! Patty – For a slightly lighter sandwich, make this patty melt recipe with ground chicken or turkey. I do suggest using dark meat, however, as breast meat tends to dry out easily. Bread – Use your choice of other thick bread like traditional rye or sourdough bread. It’s easy to make gluten-free sandwiches with your favorite hearty GF-friendly sliced bread.
Homemade Patty Melt Serving Suggestions
Enjoy the sliced sandwiches for lunch or dinner – or even for a midnight snack, if you really have a hankerin’! We like to pair this classic patty melt recipe with Shoestring French Fries and a ramekin of ranch dressing, ketchup, bbq sauce, or Southern Comeback Sauce for dipping. And don’t forget crunchy Gerhkins or Homemade Pickles on the side!
Looking for More Satisfying Sandwich Recipes? Be Sure to Try:
Philly Cheesesteak Sliders Pimento Grilled Cheese with Fried Green Tomatoes Baked Reuben Party Sandwiches Panini Sandwich with Creamy Pesto Sauce Banh Mi Sandwich
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