Ultimate Patty Melt with Secret Sauce
A juicy, cheesy sandwich that merges the best of a burger and a grilled cheese, all with a tangy twist.
Servings: 4 servings
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Ingredients
- 1 lb Ground Beef
- 8 slices Rye Bread
- 8 slices Swiss Cheese
- 1 large Onion, thinly sliced
- 4 tbsp Butter plus more for spreading on bread
- Salt and Pepper to taste
- 1/2 cup Mayonnaise
- 2 tbsp Ketchup
- 1 tbsp Relish
- 1 tsp Worcestershire Sauce
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
Instructions
- Start by caramelizing the onions. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced onions and a pinch of salt. Cook, stirring frequently, until the onions are soft, jammy, and golden brown, about 15-20 minutes. Remove the onions from the skillet and set aside.
- While onions cook, mix together the ground beef with a little salt and pepper. Shape the beef into 4 thin, wide patties (they should be roughly the size of your bread slices).
- In a small bowl, stir together the mayonnaise, ketchup, relish, Worcestershire sauce, garlic powder, and onion powder to make your secret sauce. Set aside.
- In the same skillet (wipe clean if needed), melt another tablespoon of butter over medium-high heat. Sear the beef patties for 3-4 minutes per side, until well-browned and cooked through. Remove from skillet and set aside.
- Assemble the patty melts: Lay out 4 slices of rye bread. Spread a layer of secret sauce on one side of each slice. Top each with a slice of Swiss cheese, a beef patty, a scoop of caramelized onions, another slice of cheese, and finally, another slice of bread. Spread the outsides of each sandwich with a thin layer of butter.
- Working in batches (as needed), place the sandwiches in the skillet over medium heat. Press gently with a spatula and cook 3-4 minutes per side, until the bread is golden brown and the cheese is completely melted.
- Remove from heat, slice diagonally, and serve hot with extra secret sauce for dipping.
Notes
For extra flavor, swap Swiss cheese for sharp cheddar or provolone. Don’t rush caramelizing the onions—low and slow is key for deep, sweet flavor!