Melty patty melt with sauce (Printable Version)
Juicy beef patties and melty Swiss-cheddar cheese layered with caramelized onions and tangy creamy sauce on marble rye.
# Ingredients:
→ Beef Patties
01 -
680 grams lean ground beef
02 -
15 ml Worcestershire sauce
03 -
5 grams sea salt
04 -
3 grams freshly ground black pepper
→ Onions
05 -
3 medium Vidalia onions, thinly sliced
06 -
30 grams unsalted butter
→ Cheese
07 -
6 slices sharp cheddar cheese, cut from block
08 -
6 slices Swiss cheese
→ Bread and Butter
09 -
12 slices marble rye bread
10 -
60 grams unsalted butter, softened
→ Secret Sauce
11 -
90 grams full-fat mayonnaise
12 -
15 grams Dijon mustard
13 -
30 grams barbecue sauce
14 -
5 ml hot sauce, your preferred variety
# Steps:
01 -
Whisk together mayonnaise, Dijon mustard, barbecue sauce, and hot sauce in a small bowl until smooth and creamy with no lumps.
02 -
Combine ground beef, Worcestershire sauce, salt, and black pepper gently in a large bowl using your hands until evenly mixed without overworking.
03 -
Divide beef mixture into six equal portions and shape into oval patties slightly wider and thin enough to fit bread slices, pressing lightly to hold shape.
04 -
Melt butter in a large skillet over medium heat. Add sliced onions and cook slowly, stirring often for 20–25 minutes until onions are soft, golden, and fragrant.
05 -
Heat a separate skillet over medium-high heat. Cook patties for approximately 2 minutes per side until browned but still juicy. Remove and wipe skillet clean.
06 -
Spread a thin layer of softened butter on one side of each marble rye slice, preferably while bread is cool to prevent tearing.
07 -
Place half the bread slices buttered side down in a skillet. Spread one tablespoon of secret sauce on each. Add about three tablespoons caramelized onions, a slice of cheddar, a cooked beef patty, a slice of Swiss cheese, more caramelized onions, a drizzle of secret sauce, and cap with remaining bread slices, buttered side out.
08 -
Cook sandwiches over medium heat, pressing gently with a spatula to promote melting. When the bottom is golden, flip and repeat until cheese is melted and bread is crisp. Let rest one minute before slicing.
# Notes:
01 -
Allow patties to rest five minutes after cooking to retain juices. Toast bread slowly for deep color without burning.
02 -
Caramelized onions can be prepared ahead and refrigerated. Fresh use yields best flavor.