Description
This patty melt recipe combines juicy ground beef patties with caramelized onions, a blend of creamy muenster and sharp cheddar cheeses, and a zesty homemade burger sauce all grilled between buttery rye bread slices. In just 30 minutes, you get a crispy, melty, and flavorful sandwich that is comfort food at its best.
Ingredients
Scale
For the Patty Melts
- 1 lb Ground Beef (85/15 blend)
- 1 medium Onion (red or yellow, sliced thinly)
- 1 tbsp Worcestershire Sauce
- 4 slices Muenster Cheese
- 4 slices Cheddar Cheese
- 4 slices Rye Bread
- 2 tbsp Butter
- Salt and Pepper to taste
- 1 tbsp Mustard (plus extra for seasoning patties)
For the Burger Sauce
- 1/2 cup Mayonnaise
- 2 tbsp Dill Pickle Relish
- 1 tbsp Mustard
- 2 tbsp Ketchup
Additional Ingredients for Caramelized Onions
- 1 tbsp Worcestershire Sauce
- 1 tbsp Red Wine Vinegar
- 2 tbsp Butter
Instructions
- Prepare Burger Sauce: In a bowl, thoroughly mix together mayonnaise, mustard, dill pickle relish, and ketchup until smooth and combined. Cover and refrigerate while you prepare the rest of the sandwich components to allow flavors to meld.
- Caramelize Onions: Heat 2 tablespoons of butter in a skillet over medium-low heat. Add the thinly sliced onions along with 1 tablespoon Worcestershire sauce and 1 tablespoon red wine vinegar. Cover and cook gently for about 20 minutes, stirring occasionally, until the onions become soft, golden brown, and sweetly caramelized.
- Form Hamburger Patties: Divide the ground beef into two equal portions and gently shape each into a patty slightly larger than your bread slices. Season both sides of the patties with salt, pepper, Worcestershire sauce, and a small amount of mustard for enhanced flavor.
- Cook Patties: Heat a clean skillet over medium-high heat until hot. Place the patties into the pan and cook for approximately 4 minutes on each side until they reach medium-well doneness, ensuring a juicy interior with a nicely browned crust.
- Assemble Patty Melts: Butter one side of each rye bread slice. Place two slices butter-side down onto the skillet. Spread a generous layer of the prepared burger sauce on each slice, then layer with one slice of muenster and one slice of cheddar cheese. Add a portion of the caramelized onions on top, followed by the cooked burger patties. Finally, top each with the remaining bread slices, butter-side up.
- Grill Sandwiches: Cook the assembled sandwiches in the skillet for 3 to 4 minutes on each side. Press lightly with a spatula to ensure even toasting. Continue until the bread is golden brown and crispy, and the cheese is melted and gooey. Remove from heat and let rest briefly before cutting and serving.
Notes
- Use 85/15 ground beef for optimal juiciness and flavor balance.
- Adjust the amount of pickle relish and ketchup in the burger sauce to suit your preferred tang and sweetness.
- Cooking onions slowly over medium-low heat is key to achieving perfect caramelization without burning.
- Butter the bread generously to get a golden crispy crust on the outside of the sandwich.
- Feel free to swap cheddar cheese with Swiss or American cheese according to your taste preferences.
- Let the sandwiches rest for a minute after grilling to allow cheese to set slightly and prevent burning your mouth.
