Patty Melts with Secret Sauce
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.
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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.“
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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.
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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:
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One slice of cheese.
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The beef patty.
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Onions/mushrooms (if using).
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A heavy dollop of secret sauce.
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A second slice of cheese.
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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.
