Description
Classic patty melts featuring tangy secret sauce and sweet caramelized onions, grilled to golden perfection on rye bread.
Ingredients
Scale
- 1.5 lbs Ground Beef (80/20 blend recommended)
- 1 large Onion, thinly sliced
- 8 slices Rye Bread
- 8 slices Swiss Cheese
- 2 tablespoons Butter, softened
- Salt and freshly ground Black Pepper to taste
- 2 tablespoons Olive Oil
- 1/2 cup Mayonnaise
- 2 tablespoons Ketchup
- 1 tablespoon Yellow Mustard
- 1 tablespoon Sweet Pickle Relish
- 1 teaspoon White Vinegar
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Paprika
- Pinch of Cayenne Pepper (optional)
Instructions
- Prepare the Secret Sauce: In a medium bowl, combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, garlic powder, paprika, and cayenne pepper (if using). Whisk until smooth. Taste and adjust seasonings as needed. Cover and refrigerate for at least 30 minutes (or longer for better flavor).
- Caramelize the Onions: Heat olive oil in a large skillet over medium-low heat. Add sliced onions and spread in a single layer. Cook slowly, stirring occasionally, for 30-45 minutes, or until deeply golden brown and caramelized. If onions stick, add a tablespoon of water or broth and scrape up browned bits. Remove from skillet and set aside.
- Prepare the Patty Melts: Divide ground beef into four equal portions. Gently form each portion into a patty, slightly larger than the size of the rye bread slices. Season each patty generously with salt and freshly ground black pepper.
- Heat the same skillet you used for the onions over medium-high heat. You can add a little more olive oil if needed.
- Carefully place the patties in the hot skillet, making sure not to overcrowd the pan. Cook for about 3-4 minutes per side for medium-rare, or longer if you prefer your patties more well-done. Use a meat thermometer to check the internal temperature. 130-135°F for medium-rare, 140-145°F for medium, and 155-160°F for medium-well.
- During the last minute of cooking, place two slices of Swiss cheese on top of each patty and let it melt slightly.
- Remove the patties from the skillet and set them aside.
- Assemble the Patty Melts: Spread a thin layer of softened butter on one side of each slice of rye bread.
- Place four slices of rye bread, butter-side down, in the same skillet you used for the patties.
- Spread a generous amount of the secret sauce on each slice of bread.
- Top each slice of bread with a cheesy patty, followed by a generous portion of the caramelized onions.
- Place the remaining four slices of rye bread on top, butter-side up.
- Cook the patty melts over medium heat for about 3-4 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. Press down gently on the patty melts with a spatula to help them cook evenly.
- Remove the patty melts from the skillet and let them cool slightly before slicing in half and serving.
Notes
- Cheese: Experiment with Gruyere, provolone, or cheddar instead of Swiss.
- Bread: Sourdough or Texas toast can be substituted for rye.
- Meat: Ground turkey or chicken can be used for a lighter option.
- Vegetarian: Use plant-based burger patties and caramelized mushrooms.
- Spicy: Add cayenne pepper to patties or sauce, or use spicy mustard.
- Deluxe: Add crispy bacon or sliced tomatoes.
- Onion Prep: A pinch of baking soda can speed up caramelization (use sparingly).
- Serving Suggestions: Serve with fries, onion rings, or a salad.
- Prep Time: 20 minutes
- Cook Time: 50 minutes