Description
This irresistible Best Patty Melt Ever recipe combines juicy ground beef patties with caramelized onions, melty Muenster and cheddar cheeses, and a zesty homemade burger sauce, all sandwiched between buttery rye bread slices and grilled to golden perfection in just 30 minutes. Perfect for a comforting, flavorful meal for two.
Ingredients
Scale
For the Patty Melt:
- 1 lb Ground Beef (85/15 blend)
- 1 medium Onion (red or yellow, sliced thinly)
- 4 slices Muenster Cheese
- 4 slices Cheddar Cheese
- 4 slices Rye Bread
- 2 tbsp Butter
- Salt and Pepper (to taste)
- 1 tbsp Worcestershire Sauce (divided)
- 1 tbsp Mustard (divided between patties and sauce)
- 1 tbsp Red Wine Vinegar
For the Burger Sauce:
- 1/2 cup Mayonnaise
- 2 tbsp Dill Pickle Relish
- 2 tbsp Ketchup
- 1 tbsp Mustard
Instructions
- Prepare Burger Sauce: In a bowl, mix together the mayonnaise, mustard, dill pickle relish, and ketchup until well combined. Cover and refrigerate the sauce until ready to assemble the sandwiches.
- Caramelize Onions: Heat a skillet over medium-low heat and melt the butter. Add the thinly sliced onions, 1 tbsp Worcestershire sauce, and 1 tbsp red wine vinegar. Cover the skillet and cook for about 20 minutes, stirring occasionally, until the onions are soft, golden brown, and caramelized.
- Form Hamburger Patties: Shape the ground beef into two equal patties. Season both sides evenly with salt, pepper, 1 tbsp Worcestershire sauce, and about half the mustard. Press gently to form a uniform thickness for even cooking.
- Cook Patties: Heat a clean skillet over medium-high heat. Cook the patties for approximately 4 minutes per side, or until they reach medium-well doneness, ensuring juices run clear but patties remain juicy.
- Assemble Patty Melts: Butter one side of each of the four rye bread slices. Place two slices butter-side down on the skillet. Spread a generous layer of the prepared burger sauce on each, then add a slice of Muenster cheese, a slice of cheddar cheese, a portion of caramelized onions, and a cooked patty. Top each with the remaining rye bread slices, butter-side up.
- Grill Sandwiches: Cook the assembled sandwiches for 3 to 4 minutes per side over medium heat, pressing slightly with a spatula, until the bread is golden brown and crispy and the cheese has melted completely.
Notes
- Use an 85/15 beef blend for optimal juiciness and flavor balance.
- Thinly slice onions for quicker caramelization and even cooking.
- Adjust the amount of dill pickle relish and ketchup in the sauce to suit your preferred tanginess and sweetness.
- Butter the bread generously to achieve a golden, crispy crust when grilling.
- For a sharper flavor, substitute cheddar with Swiss or American cheese as preferred.
- Cook patties to medium-well for safe consumption while retaining juiciness; adjust time if you prefer a different doneness.
- Leftover caramelized onions keep well refrigerated for up to 3 days and add flavor to many dishes.
