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The Best Patty Melt Recipe with Secret Sauce – A Flavor Explosion

Patty Melt Recipe

This classic patty melt recipe features a juicy, seasoned beef patty, sweet caramelized onions, and gooey melted cheese, all hugged by two slices of buttery, golden-toasted rye bread. A creamy and tangy secret sauce seeps into every bite, elevating the sandwich to a restaurant-quality meal you can easily make at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 large onion, thinly sliced
  • 1 tbsp olive oil
  • 1/4 tsp sugar
  • Salt and pepper, to taste (for onions)
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp ketchup
  • 1 tbsp pickle relish
  • 1 tsp Worcestershire sauce
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste (for sauce)
  • 1 lb ground beef (80/20 is perfect for juicy results)
  • Salt and pepper, to taste (for patties)
  • 4 slices rye bread (or sourdough)
  • 2 tbsp unsalted butter, softened
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded American cheese

Equipment

  • large skillet
  • small bowl
  • spatula
  • Griddle (optional)
  • Grill pan (optional)

Method
 

Instructions
  1. Caramelize the Onions: Heat the olive oil in a large skillet over medium heat. Add your thinly sliced onions and let them cook, stirring every few minutes, until they begin to soften. This usually takes about 5-7 minutes.
  2. Sweeten the Deal: Sprinkle the sugar, salt, and pepper over the onions. Reduce the heat to medium-low and continue to cook, stirring frequently, for another 10-15 minutes. You're looking for a deep golden brown color and a jammy, sweet texture. Once they're perfect, remove them from the skillet and set them aside.
  3. Whip Up the Secret Sauce: While the onions are cooking, combine the mayonnaise, Dijon mustard, ketchup, pickle relish, Worcestershire sauce, smoked paprika, and a pinch of salt and pepper in a small bowl. Stir until smooth and creamy. Set it aside for the flavors to meld.
  4. Form and Cook the Patties: Gently shape the ground beef into four thin, equal-sized patties, slightly wider than your bread. Season both sides generously with salt and pepper. Heat a skillet or grill pan over medium-high heat. Cook the patties for about 4-5 minutes per side, or to your preferred doneness.
  5. Assemble the Masterpiece: Lay out the four slices of rye bread. Spread softened butter on one side of each slice. On the non-buttered side of two slices, spread a generous layer of the secret sauce.
  6. Layer the Goodness: Place a cooked patty on each of the sauce-covered slices. Top the patty with a heaping pile of caramelized onions, followed by a handful of the mixed Swiss and American cheese. Place the remaining two slices of bread on top, buttered-side up.
  7. Toast to Perfection: Heat a clean large skillet or griddle over medium heat. Place the assembled sandwiches in the skillet and cook for 3-4 minutes per side, pressing down lightly with a spatula, until the bread is golden-brown and the cheese is gooey.
  8. Serve and Enjoy: Remove the patty melts from the skillet, slice them in half on the diagonal, and serve immediately.

Notes

For the best results, cook the onions low and slow to achieve a deep, sweet caramelization. After cooking the patties, drain them on a paper towel to remove excess grease. The caramelized onions and secret sauce can be made up to 3 days in advance. Feel free to substitute other cheeses like cheddar or provolone, or use ground turkey or a plant-based patty.