A Patty Melt is the perfect middle ground between a burger and a grilled cheese. The secret to a legendary melt is the “cheese sandwich” technique—placing cheese on both the top and bottom of the patty to act as a savory glue that holds the bread, meat, and secret sauce together. Rye bread is traditional, but sourdough or thick Texas toast gives a sturdy, buttery crunch that pairs perfectly with juicy beef and tangy sauce.
Ingredients
For the Melts
| Ingredient | Amount |
|---|---|
| Ground beef (80/20) | 1 ½ lbs |
| Sandwich bread (Rye, Sourdough, etc.) | 8 slices |
| Cheese (Swiss, American, or a mix) | 8 slices |
| Butter, softened | 4 tbsp |
| Salt and black pepper | To taste |
For the Secret Sauce
| Ingredient | Amount |
|---|---|
| Mayonnaise | ½ cup |
| Ketchup | 2 tbsp |
| Mustard (Yellow or Dijon) | 1 tbsp |
| Pickle relish (Sweet or Dill) | 1 tbsp |
| Garlic powder | ½ tsp |
| Smoked paprika | ½ tsp |
| Black pepper | 1 pinch |
Instructions
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