Some say that the patty melt,a griddled sandwich of ground beef, caramelized onions, cheese, and rye bread isn't technically a burger, because it has no bun. We love it just the same."Great sandwich! We made no changes to the recipe but did use our own fresh ground sirloin, Vidalia onions, Tillamook cheddar and a homemade dark Russian rye. We also served thousand island dressing on the side. The patty melts were near perfect representations of comfort food—rich, juicy burger patties trapped between crisp, buttery, toasted bread, sweet caramelized onions and ooey-gooey, molten cheese. Mouth-watering, melt-in-your mouth delicious! " - sgrishka
Yield: 6 Servings Ready in 45 minutes
favorite of 95 people 84 people want to try
Verified by stevemur
Patty Melt Preparation
1. Season the beef with salt and pepper. Divide meat into six 1/4"-thick patties that are slightly wider and longer than the bread.
2. Heat 2 tbsp. oil in a 12" cast-iron skillet over medium-high heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened and browned, about 12 minutes. Transfer the onions to a bowl; wipe out skillet. Working in 3 batches, heat 1 tbsp. oil in skillet over high heat. Add 2 burger patties; cook, flipping once, until well browned, about 4 minutes total. Transfer patties to a plate.
3. Top each of 6 bread slices with some of the onions, a cheese slice, and a burger patty. Top each burger with a cheese slice and a piece of bread. Using a table knife, spread butter over the top and bottom of each sandwich.
4. Heat a 12" nonstick skillet over medium heat. Working in 3 batches, cook sandwiches, flipping once, until golden brown and hot, about 6 minutes.
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