Description
This irresistible Patty Melt combines juicy ground beef patties with rich, creamy muenster and sharp cheddar cheeses, caramelized onions, and a zesty homemade burger sauce, all sandwiched between buttery, crispy rye bread for the ultimate comfort sandwich experience.
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, Dijon or yellow)
- 1 tbsp Red Wine Vinegar
For the Burger Sauce
- 1/2 cup Mayonnaise
- 2 tbsp Dill Pickle Relish
- 1 tbsp Mustard
- 2 tbsp Ketchup
Instructions
- Prepare Burger Sauce: In a bowl, combine mayonnaise, mustard, dill pickle relish, and ketchup. Mix thoroughly until smooth and refrigerate until ready to use to allow flavors to meld.
- Caramelize Onions: Melt butter in a skillet over medium-low heat. Add the thinly sliced onions, Worcestershire sauce, and red wine vinegar. Cover and cook slowly for about 20 minutes, stirring occasionally, until onions become soft, golden, and caramelized.
- Form Hamburger Patties: Shape the ground beef into two equal patties. Season both sides generously with salt, pepper, Worcestershire sauce, and mustard for enhanced flavor.
- 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. Remove from heat and set aside.
- Assemble Patty Melts: Butter one side of each slice of rye bread. On the skillet, place two slices butter-side down. Spread a generous layer of burger sauce on the bread, then layer with muenster and cheddar cheese, followed by caramelized onions, and the cooked patties. Top with the remaining two slices of bread, butter-side up.
- Grill Sandwiches: Cook the assembled sandwiches in the skillet over medium heat for 3 to 4 minutes on each side, pressing slightly, until the bread is golden and crispy and the cheese is melted through. Serve immediately.
Notes
- Use an 85/15 beef blend for juicy and flavorful patties.
- Caramelizing onions low and slow is key for the best flavor and texture.
- Butter the bread generously to achieve a crispy, golden crust.
- Feel free to swap cheddar cheese with Swiss or American cheese depending on preference.
- Adjust the amount of dill pickle relish to control the tanginess of the burger sauce.
- Ensure the skillet is hot enough before grilling patties and sandwiches to prevent sticking.
