When it comes to enjoying a cheeseburger, are you looking for something that warms the heart and fills the soul? Perhaps a cheeseburger that is combined with the styling of a grilled cheese sandwich? If that is the case, then the Classic Patty Melt may just be the answer for you.
What makes the Classic Patty Melt so special is the combination of flavors. You get the savory and juicy beef patty found in your favorite cheeseburger, sweet, savory, and tender grilled onions which are combined with the ooey gooeyness of melted cheese, on toasted bread reminiscent of your favorite grilled cheese sandwich. I would definitely call the Classic Patty Melt “a classic American mash-up.”
With the Classic Patty Melt, there is also a contrast of textures and rich flavors at play here. You get the crispy, buttery, toasted bread on the outside and the juicy savory patty, the sweet, tender caramelized onions, and fragrant melty cheese on the inside.
Often associated with diners and greasy spoons, patty melts evoke a sense of nostalgia. Rich in flavor and warm through and through, the patty melt is pure comfort food.
Be sure you have plenty of napkins when enjoying the Classic Patty Melt. This sandwich is definitely "run down your arms" juicy
Recommended Tools
- Lodge Cast Iron Skillet – https://amzn.to/3UE80bZ
- Patty Paper Squares – https://amzn.to/40EkuED
- Baking Pan and Wire Rack – https://amzn.to/4hCwPz5
- Nitrile Gloves – https://amzn.to/4fDicd8
- Mixing Bowls (Pyrex) – https://amzn.to/3AW2bA2
Ingredients for the Classic Patty Melt
- 2 slices Deli-style rye bread
- Butter for toasting
- 113 to 170 g (4-6 oz) ground beef
- 1 large yellow onion (10 ounces; 283g), split in half, sliced thin from pole to pole (about 2 cups)
- 3 tbsp rendered bacon fat (divided)
- 1/2 cup (118ml) water
- 2 slices Swiss cheese
- 1/2 cup mayonnaise
- 2 tbs ketchup
- 2 tbs yellow mustard
- 1 tsp worcestershire
- 1 tbsp apple cider vinegar
- 2 tablespoons butter (divided)
- Kosher Salt
- Freshly ground black pepper
Directions for making the Classic Patty Melt
Dry-brine the hamburger patty
Shape your ground beef into a ball. Place the meatball between two pieces of parchment patty paper. Using an object with a flat surface, flatten the meatball into a hamburger patty that is slightly larger than your hamburger bun. Remove the top piece of parchment paper. Using your finger, poke a small hole in the center of the patty. Salt the hamburger patty. Turn the patty over onto a wire rack that is resting on a baking sheet and remove the second piece of parchment paper. On this side of the burger patty, season with salt and granulated garlic. Place the hamburger and rack uncovered into the refrigerator for 4 to 6 hours.
Prepare Patty Melt Sauce
In a small bowl, mix together ½ cup mayonnaise, ketchup, mustard, cider vinegar, and worcestershire. Season to taste with salt and black pepper.
Caramelize your Onion
Remove the stem and the root from the onion. Split onion in half and remove the outer layers of onion paper. Thinly-slice the onion from pole to pole.
In a large skillet, melt 2 tbsp rendered bacon fat over medium heat. Add onions and 2 tbsp of water. Season with salt and pepper. Cook the onions, stirring constantly while scraping the bottom of the skillet until the water evaporates and the onions begin to fry. Add another 2 tbsp of water and repeat the process. Repeat the process two more times until the water has mostly evaporated and the onions are soft and a golden brown color. Use a silicone spatula to scrape onions into a bowl. Cover, set aside, and keep warm (this makes enough for four patty melts).
Lightly wipe the skillet down with a paper towel.
Toast the Bread
Using the same skillet over medium heat, add 1/2 tbsp of butter and melt until foamy. Swirl to coat the bottom of the pan. Add the 2 slices of bread. To coat the bread with butter, slide the bread slices around the pan using your hand or a spatula. Cook until the bread is pale golden brown, about 2 - 3 minutes. Transfer toasted bread to a work surface - cooked-side up. When done toasting, wipe the skillet clean with a paper towel.
Cook your Patty Melt
Retrieve the dry-brined hamburger patty from the refrigerator.
Heat the cast iron skillet over medium-high heat. Add 1/2 tbsp of rendered bacon fat. Heat until fat begins to smoke. Add hamburger patty to the preheated skillet. Cook without moving for about 2 minutes, allowing crust to form. Season with black pepper.
While patty is cooking, prepare the bread by spreading about 1 tbsp of burger sauce on each piece of bread. On four of the slices of bread, add a slice of Swiss cheese.
Flip the burgers and immediately add a slice of Swiss cheese. Allow to cook without moving for about two minutes or until the burger reaches desired level of doneness.
Assemble your Patty Melt
Remove the burger patty from the skillet and place on the bread that has been prepared with the slice of Swiss cheese.
On top of the burger patty, add a generous portion of caramelized onions. Close the sandwich with the remaining bread slice.
Wipe the skillet down with a paper towel. Return the skillet to the stove over medium heat.
The Final Toast
Add 1 tbsp of butter into the skillet and allow to melt but not burn. Place the assembled patty melt into the skillet on top of the melted butter and slide the sandwich to the side of the skillet. Allow it to toast until the bread is golden brown. While the sandwich is browning, add another ½ tbsp of butter to the same skillet and allow to melt. After the first side is nicely browned, flip the patty melt over onto the melted butter and toast the second side.
Remove the sandwiches from the skillet. Slice in half on the diagonal. Serve with your favorite side dish and enjoy.
