A patty melt is a classic comfort food, combining the juicy goodness of a burger with the gooey, cheesy delight of a grilled cheese sandwich. This recipe takes it up a notch with caramelized onions and a blend of cheeses, creating a mouthwatering meal that’s perfect for lunch or dinner.
Ingredients:
- 2 pounds ground beef
- 2 tablespoons Worcestershire sauce
- ½ teaspoon garlic powder
- ½ cup butter, divided
- 1 extra-large sweet onion, peeled and sliced into thin strips
- 12 slices thick-cut sandwich bread (Texas toast)
- 6 slices American cheese
- 6 slices Swiss cheese
- 2 tablespoons yellow mustard
- Salt and pepper
How To Make a Patty Melt:
- Caramelize the Onions:
- Heat a large sauté pan or skillet over medium heat. Add 4 tablespoons of butter.
- Once melted, stir in the onion slices. Sprinkle generously with salt and pepper.
- Reduce the heat to medium-low and sauté the onions, stirring occasionally, for 15 to 20 minutes until they are soft and caramelized. Turn off the heat.
- Prepare the Patties:
- In a large mixing bowl, combine the ground beef, Worcestershire sauce, garlic powder, 1 teaspoon of salt, and ½ teaspoon of black pepper. Mix well with your hands.
- Divide the beef mixture into six equal portions and shape each into very flat ovals, larger than your bread slices (they will shrink while cooking).
- Toast the Bread:
- Spread a teaspoon of yellow mustard on six slices of the bread.
- Cook the Patties:
- Preheat a griddle or large skillet to medium heat.
- Place the patties on the griddle/skillet and cook for 3 minutes per side.
- After flipping, top each patty with caramelized onions, spreading them out to cover the meat.
- Layer one slice of American cheese and one slice of Swiss cheese on each patty. Continue cooking until the patties are cooked through (at least 6 minutes total).
- Assemble the Patty Melts:
- Place each cooked patty on a slice of bread with mustard, cheese-side up.
- Toast the Sandwiches:
- Wipe the griddle/skillet clean with a paper towel.
- Add 2 tablespoons of butter to the griddle/skillet, spreading it around.
- Place the assembled patty melts on the griddle/skillet and top with the remaining bread slices.
- Toast for 2 to 3 minutes until golden brown. Flip carefully, adding the remaining 2 tablespoons of butter to the griddle/skillet. Toast the other side for another 2 to 3 minutes.
- Serve:
- Transfer the patty melts to a cutting board, ensuring the cheese stays on top of the patties.
- Cut in half and serve immediately.
Description and Tips:
This patty melt recipe is all about the perfect balance of flavors and textures. The caramelized onions add a sweet depth, while the combination of American and Swiss cheeses provides a creamy richness. Here are a few tips to ensure your patty melts are perfect:
- Caramelizing Onions: Be patient and cook them slowly to bring out their natural sweetness.
- Shaping Patties: Make the patties larger than the bread slices as they will shrink while cooking.
- Cheese Selection: The mix of American and Swiss cheese offers a perfect blend of creaminess and flavor. Feel free to experiment with other cheeses if you like.
- Bread: Using thick-cut Texas toast ensures the bread holds up well to the fillings and gets perfectly crispy.
- Cooking in Batches: If your griddle/skillet is not large enough, cook the patties and toast the sandwiches in batches to avoid overcrowding.
Enjoy these delicious patty melts with a side of fries or a simple salad for a complete and satisfying meal!
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