There’s a special alchemy to a great patty melt. It’s more than a sandwich—it’s a perfect, toasty-golden package where a juicy, seasoned beef patty meets sweet, slow-cooked onions and oozing cheese, all hugged by crisp, buttery rye. My love affair began in a roadside diner, surrounded by the crackle of the griddle and the irresistible scent of caramelizing onions. This is my homage to that first bite: a recipe honed over years, where patience with the onions and a truly “secret” sauce make all the difference.
Patty Melts with Secret Sauce
Yield: 4 generous sandwiches
Ingredients
For the Caramelized Onions:
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2 medium yellow onions, thinly sliced
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2 tablespoons unsalted butter
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1 teaspoon olive oil
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A pinch of salt
For the Beef Patties:
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1 lb (450g) ground beef (80/20 blend for optimal juiciness)
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1 teaspoon Worcestershire sauce
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1 teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon smoked paprika
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½ teaspoon kosher salt (adjust to taste)
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¼ teaspoon freshly ground black pepper
For the Secret Sauce:
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½ cup mayonnaise
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2 tablespoons ketchup
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1 tablespoon yellow mustard
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1 tablespoon finely diced dill pickles or pickle relish
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½ teaspoon smoked paprika
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½ teaspoon garlic powder
For Assembly:
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8 slices rye or sourdough bread
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8 slices Swiss or sharp cheddar cheese
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2 tablespoons softened butter, for grilling
Instructions:
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