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Make a patty melt with secret sauce next time you’re craving some seriously indulgent comfort food! A thin ground beef patty is layered with caramelized onions, two types of melty cheese, and a tangy secret sauce.
A variation of the classic cheeseburger, the patty melt is a diner menu staple. Served on buttered rye bread instead of a bun, the patty melt is pan fried until golden brown and melty. It’s hearty, comforting, and delicious!
This patty melt starts with thin, oblong, ground beef patties. The thinner the better – you’ll want to leave room for plenty of caramelized onions, two types of cheese, and a tangy sauce on top. Rye bread is the classic bread choice, slathered to the edges with plenty of butter.
And the “secret sauce”? Not so secret anymore – I’ve included the recipe below! You’ll be adding this tangy, thousand island-esque sauce to everything.
Ingredients and substitutions
- Ground beef – I suggest using 85/15 or 90/10 ground beef. Higher fat ground beef makes this sandwich extra greasy and your patties will shrink significantly. Readers have also used ground turkey for a lighter variation.
- Rye bread – This is the classic bread of choice for a patty melt, but Texas toast or white sandwich bread make good alternatives.
- Cheeses – I used a combination of swiss cheese and cheddar cheese. You’re welcome to use all swiss or all cheddar if you prefer.
- Worcestershire sauce – Can be substituted with soy sauce or steak sauce if needed for allergy reasons.
- Onions – You’ll need two large onions for this recipe. If that seems like a lot – don’t worry. They cook down significantly during the caramelizing process.
- Oil – I used olive oil, but any cooking oil you have on hand will work in this recipe.
- Salt & pepper – Add flavor to your sandwiches.
Secret sauce ingredients
- Mayonnaise – Necessary as the base of the sauce. Feel free to use your favorite brand – I prefer Duke’s mayonnaise.
- Ketchup – Necessary as the base of the sauce. Feel free to use your favorite brand.
- Dijon mustard – Can be substituted with yellow mustard.
- Pickle juice – Any type of pickle juice works in this recipe. I usually use dill pickle juice, but a bread and butter pickle juice also works. It can also be substituted with apple cider vinegar or white vinegar.
- Seasoning – Garlic powder and paprika are added for flavor.
Tips and tricks
Caramelizing your onions – If you’ve never caramelized onions before, it takes more than just a few minutes of browning onions in a pan. It’s best done low and slow on the stove top. For this recipe, it will take about 30 minutes or more to caramelize your onions. This is the longest part of the recipe but is well worth the effort.
Spread patties thin – Your beef patties will shrink slightly while cooking due to the fat rendering out. To account for this, make your patties as thin as possible. Ideally, slightly larger than your bread slices.
Frequently asked questions
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