Ultimate Patty Melt with Secret Sauce

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Ultimate Patty Melt with Secret Sauce

The Ultimate Patty Melt with Secret Sauce is the perfect fusion of a juicy burger and a grilled cheese sandwich. Featuring seasoned beef patties, sweet caramelized onions, melty Swiss cheese, and crispy rye bread, this classic comfort food is elevated by a rich, tangy secret sauce that ties everything together.

Ingredients

For the Patty Melts

  • 1 lb ground beef (80/20 preferred)

  • 8 slices rye bread

  • 8 slices Swiss cheese

  • 1 large onion, thinly sliced

  • 4 tbsp butter (plus extra for spreading bread)

  • Salt and black pepper, to taste

For the Secret Sauce

  • ¼ cup mayonnaise

  • 2 tbsp ketchup

  • 1 tbsp yellow or Dijon mustard

  • 1 tsp Worcestershire sauce

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • Optional: pinch of smoked paprika or cayenne

Instructions

1. Caramelize the Onions

  • Melt 2 tbsp butter in a skillet over medium-low heat.

  • Add sliced onions and a pinch of salt.

  • Cook slowly, stirring occasionally, for 20–25 minutes until soft, golden, and sweet.

  • Remove from skillet and set aside.

2. Prepare the Patties

  • Divide ground beef into 4 equal portions.

  • Shape into thin oval patties slightly larger than the bread slices.

  • Season both sides with salt and pepper.

3. Cook the Patties

  • In the same skillet over medium heat, cook patties for 3–4 minutes per side until well-browned and cooked through.

  • Remove and set aside.

4. Make the Secret Sauce

  • In a small bowl, mix mayonnaise, ketchup, mustard, Worcestershire sauce, garlic powder, onion powder, and paprika if using.

  • Refrigerate until ready to assemble.

5. Assemble the Patty Melts

  • Butter one side of each slice of rye bread.

  • Place 4 slices butter-side down in a clean skillet.

  • Top each with Swiss cheese, a beef patty, caramelized onions, secret sauce, another slice of Swiss, and a second slice of bread (butter-side up).

6. Grill the Sandwiches

  • Cook over medium-low heat for 3–4 minutes per side until bread is golden brown and cheese is melted.

  • Press gently with a spatula while cooking.

7. Serve

  • Slice in half and serve hot.

Recipe Notes

  • Traditional patty melts use rye bread—marbled rye adds extra flavor.

  • Cooking onions low and slow is essential for sweetness.

  • Thin patties ensure the beef cooks evenly and fits the sandwich.

Tips for Best Results

  • Use a cast-iron skillet for the best crust.

  • Don’t rush the onions—this is the flavor foundation.

  • Add a lid while grilling to help melt the cheese faster.

  • Swap Swiss for provolone or Gruyère if desired.

 Servings

  • Serves: 4

  • Serving Size: 1 patty melt

 Nutritional Information (Approx. per serving)

  • Calories: ~650 kcal

  • Protein: 32 g

  • Fat: 42 g

  • Carbohydrates: 36 g

  • Fiber: 3 g

  • Sodium: ~900 mg

 Benefits

  • High Protein: Supports muscle and satiety

  • Comfort Food Satisfaction: Great for hearty meals

  • Customizable: Easy to adapt with different cheeses or sauces

  • Energy-Dense: Ideal for active lifestyles or indulgent meals

Recipe Q & A

Q: Can I make the secret sauce ahead of time?
A: Yes, it can be stored in the refrigerator for up to 5 days.

Q: What’s the best beef for a patty melt?
A: An 80/20 ground beef blend provides the best balance of juiciness and flavor.

Q: Can I make this without onions?
A: You can, but caramelized onions are a classic and highly recommended.

Q: Can I cook these on a griddle?
A: Absolutely—just keep the heat medium-low to avoid burning the bread.

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