Patty Melt Recipe
This patty melt is the ultimate comfort sandwich with a juicy beef patty, metly cheese, tangy special sauce, and sweet caramelized onions smashed between two slices of buttery grilled sourdough bread.
Servings: 2
Calories: 1856kcal
Ingredients
special sauce
- 2/3 cup mayo
- 1/4 cup ketchup
- 1 1/2 tablespoons yellow mustard
- 1 teaspoon white distilled vinegar
- 1 minced garlic clove
- 1/2 teaspoon smoked paprika
caramelized onions
- 2 tablespoons unsalted butter
- 1/2 thinly sliced large sweet onion
- 1/2 teaspoon salt
beef patties
- 1/2 pound lean ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 3 tablespoons avocado oil (or another high heat oil)
assembly
- 3 tablespoons unsalted butter
- 2 tablespoons avocado oil
- 4 slices sourdough bread
- 4 slices Monterey Jack or Swiss Cheese
Instructions
Sauce
- Place all sauce ingredients into a a bowl and whisk together. Set aside.
Caramelized Onion
- Place a large pan over medium heat and melt butter.
- Add onions and toss to coat. Sprinkle with salt and continue to cook for 2 to 3 minutes.
- Add 2 to 3 tablespoons water to the pan and slightly steam onions.
- Lower heat to medium-low and continue to cook and caramelize for 20 to 25 minutes, until onions are cooked down and caramelized (add and additional 1 to 2 tablespoons water as needed if pan gets too dry). Set onions aside for cooling.
Beef Patties
- Place ground beef, garlic powder, onion powder, salt, and black pepper together and mix.
- Divide mixture in half and press each half int a flat patty (about 1/4” thick), making it the shape of the bread as much as possible.
- Place a large cast iron skillet over medium-high heat. Once skillet is hot add oil and swirl to coat. Add the beef patties and cook in skillet for 2 to 3 minutes. Season with salt and pepper.
- Flip each patty and cook for an additional 1 to 2 minutes. Remove from heat and slightly cool.
To Assemble:
- Spread all slices of sourdough with special sauce. Place a beef patty over two of the spread topped slices of bread.
- Top each patty with a slice of cheese followed by an even layer of half the caramelized onions.
- Top each layer of onions with another slice of cheese and finally the last slice of sourdough.
- Place a clean cast iron skillet over medium-high heat. Once the skillet is hot add 1 tablespoon oil and 2 tablespoons butter. Swirl to coat skillet and melt butter. Place each patty melt onto the skillet, about 1 inch apart and toast for 3 to 4 minutes. Remove each melt, add remaining butter and oil and swirl to coat.
- Flip each melt back into the skillet and toast for an additional 3 to 4 minutes or until cheese has melted and bread is golden brown.
- Remove from skillet, cut each melt in half and serve.
Notes
Tips and Tricks for the BEST Patty Melt
- While typical burger patties are round, you'll want to shape these to fit the bread, making them large and square. Remember, burgers shrink when cooked, so don't be scared to make the patties a little bigger than your slice of bread!
- Don't rush the onions. When caramelizing onions, you really need to take it slow and keep the heat down low so that the sugars release without burning and drying out.
- Layering the cheese on either side of the onions keeps them locked inside this sandwich, so every bite has maximum flavor.
- We love making this patty melt in a cast-iron skillet for a golden browned, crispy crust on the bread.
Nutrition
Calories: 1856kcal | Carbohydrates: 85g | Protein: 55g | Fat: 146g | Saturated Fat: 45g | Polyunsaturated Fat: 41g | Monounsaturated Fat: 53g | Trans Fat: 2g | Cholesterol: 227mg | Sodium: 3808mg | Potassium: 857mg | Fiber: 5g | Sugar: 18g | Vitamin A: 1766IU | Vitamin C: 6mg | Calcium: 547mg | Iron: 9mg