Patty Melts with Secret Sauce

2 minutes read

A Patty Melt is the beautiful middle ground between a burger and a grilled cheese. The key to a truly legendary melt is the “cheese sandwich” technique—placing cheese on both the top and bottom of the patty to act as a savory glue that holds the bread, meat, and secret sauce together. Using rye bread is traditional, but sourdough or thick Texas toast provides a sturdy, buttery crunch that stands up perfectly to the juicy beef and tangy sauce.

Patty Melts with Secret Sauce

Ingredients:

Component	Ingredient	Amount
For the Melts	Ground beef (80/20)	1 1/2 lbs
	Sandwich bread (Rye, Sourdough, etc.)	8 slices
	Cheese (Swiss, American, or a mix)	8 slices
	Butter, softened	4 tablespoons
	Salt and black pepper	To taste
Secret Sauce	Mayonnaise	1/2 cup
	Ketchup	2 tablespoons
	Mustard (Yellow or Dijon)	1 tablespoon
	Pickle relish (Sweet or Dill)	1 tablespoon
	Garlic powder	1/2 teaspoon
	Smoked paprika	1/2 teaspoon
	Black pepper	1 pinch

How to Make the Perfect Patty Melt

Step 1: The Secret Sauce: In a small bowl, whisk together the mayo, ketchup, mustard, relish, garlic powder, paprika, and pepper. Set this aside in the fridge while you cook; the flavors need a few minutes to “marry.“

Step 2: Shape and Sear: Divide the beef into 4 equal portions. Shape them into rectangles or rounds that are slightly larger than your bread, as they will shrink. Season heavily with salt and pepper. Cook in a skillet over medium-high heat for 3/4 minutes per side. Remove and set aside.

Tip: If you’re doing the optional caramelized onions, toss them into the beef fat left in the pan! It adds a massive boost of savory flavor to the onions.

Step 3: The “Non-Negotiable” Assembly: Butter one side of all 8 slices of bread. On the non-buttered side of 4 slices, layer:

One slice of cheese.
The beef patty.
Onions/mushrooms (if using).
A heavy dollop of secret sauce.
A second slice of cheese.
The final bread slice, butter-side up.

Step 4: The Golden Grill: Heat your skillet to Medium. Do not go too hot here! You want a “low and slow” toast so the bread turns golden brown at the exact same moment the cheese reaches peak meltiness. Grill for 3/4 minutes per side, pressing down gently with a spatula.

Step 5: Rest and Serve: Let the melts rest for 1 minute. This allows the cheese to “set” slightly so the patty doesn’t slide out when you take your first bite. Slice diagonally and serve hot.

Post Views: 18

2 minutes read