Description
This classic Patty Melt recipe features juicy, thinly shaped ground chuck patties cooked to medium-rare, topped with sweet caramelized onions, melted Monterey Jack or Swiss cheese, and a tangy homemade burger sauce, all grilled between buttery slices of sourdough or rye bread. Perfectly crispy on the outside and savory inside, these sandwiches make an irresistible comfort food meal.
Ingredients
For the Burger Patties
- 1.5 pounds ground chuck (80/20 blend)
- Salt and pepper, to taste
For the Caramelized Onions
- 2 large yellow onions, thinly sliced
- 2 tablespoons oil
- 1 tablespoon butter
- Salt and pepper, to taste
For the Sandwich Assembly
- 10 slices good quality sourdough bread (or rye bread)
- 10 large slices Monterey Jack or Swiss cheese
- 5 tablespoons butter, softened (for buttering bread)
For the Burger Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons pickle relish (or diced dill pickles)
- 1 heaping tablespoon yellow mustard
- 1 teaspoon white vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Instructions
- Prepare Burger Sauce: In a bowl, combine mayonnaise, ketchup, pickle relish, yellow mustard, white vinegar, garlic powder, paprika, salt, and pepper. Mix thoroughly until smooth and homogeneous. Set aside to allow flavors to meld.
- Caramelize Onions: Heat a cast iron skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon oil; once melted, add the thinly sliced onions. Season with salt and pepper. Cook, stirring frequently to avoid burning, for about 20 to 25 minutes until onions are golden brown and caramelized. Add a splash of water if onions start to dry out. Remove onions to a plate and set aside.
- Form Burger Patties: Divide the ground chuck evenly into five portions, about 4.8 ounces each. Gently shape each into thin patties roughly the size and shape of the bread slices. Minimize handling to keep patties tender. Season both sides generously with salt and pepper.
- Cook Patties: Heat a flat-top griddle or cast iron pan over medium-high heat and grease with 1 tablespoon oil. Place patties on the hot surface and cook for 3 to 4 minutes on each side, flipping once, until medium-rare — slightly pink inside. Remove patties to a plate and allow to rest briefly; they will continue to cook during assembly.
- Assemble Patty Melts: Wipe the pan or griddle clean and reduce heat to medium-low. Butter one side of each bread slice. Place the bread slices butter-side-down in the pan. On each slice, layer a slice of cheese, a cooked burger patty, a spoonful of caramelized onions, a drizzle of burger sauce, another slice of cheese, and then top with a second bread slice, buttered side facing up. Cook for a few minutes until the bottom bread slice is toasted and golden brown. Carefully flip the sandwich and cook the other side until golden and cheese is melted.
- Serve: Serve the patty melts hot, accompanied by leftover burger sauce for dipping if desired.
Notes
- Use an 80/20 chuck blend for the best flavor and juiciness in the patties.
- Caramelizing onions low and slow enhances their sweetness and depth of flavor.
- The sandwich is traditionally assembled with two slices of cheese to ensure melty, gooey texture inside.
- Butter the bread generously for a crispy, golden crust.
- Cooking patties to medium-rare allows them to remain juicy and warm up fully when assembled in the sandwich.
- Rye bread can be substituted for sourdough for a more traditional patty melt experience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
