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Grilled Cheese Patty Melt Recipe

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3.9 from 56 reviews

A classic and indulgent Grilled Cheese Patty Melt featuring juicy, medium-rare ground chuck patties, sweet caramelized onions, melted Monterey Jack or Swiss cheese, and a tangy homemade burger sauce all sandwiched between buttered sourdough or rye bread and grilled to golden perfection.

Ingredients

Beef Patties and Assembly

  • 1.5 pounds ground chuck (80/20 blend)
  • Salt and pepper, to taste
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons oil (divided)
  • 2 tablespoons butter (divided: 1 tablespoon for onions, 1 tablespoon for pan)
  • 10 slices good quality sourdough or rye bread
  • 10 large slices Monterey Jack or Swiss cheese
  • 5 tablespoons butter, softened, for buttering bread

Burger Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 2 tablespoons pickle relish or diced dill pickles
  • 1 heaping tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste

Instructions

  1. Prepare Burger Sauce: In a bowl, combine mayonnaise, ketchup, pickle relish, yellow mustard, white vinegar, garlic powder, paprika, salt, and pepper. Mix well until smooth. Set aside to let flavors meld.
  2. Caramelize Onions: Heat a cast iron skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon oil, melting together. Add the thinly sliced onions, season with salt and pepper, and cook while stirring frequently until onions are golden brown and caramelized, about 20 to 25 minutes. Add a splash of water as needed to prevent drying out. Remove onions to a plate and set aside.
  3. Form Burger Patties: Divide ground chuck into five equal portions (approximately 4.8 ounces each). Shape each portion into thin patties roughly matching the shape of the bread slices. Handle meat minimally to maintain tenderness. Season both sides generously with salt and pepper.
  4. Cook Patties: Heat a flat-top griddle or cast iron pan over medium-high heat and grease with 1 tablespoon oil. Cook the patties 3 to 4 minutes per side, flipping once, until they reach medium-rare with a slightly pink center. Remove patties to a plate and allow to rest.
  5. Assemble Patty Melts: Wipe the griddle or pan clean and reduce heat to medium-low. Butter one side of each bread slice. Place bread butter-side down on the hot pan. On each slice of bread, add a slice of cheese, a cooked burger patty, a spoonful of caramelized onions, a drizzle of burger sauce, another slice of cheese, and top with a second slice of bread butter-side up. Cook for several minutes until the bottom bread is toasted golden. Carefully flip the sandwich and cook the other side until golden brown and the cheese is melted.
  6. Serve: Serve the patty melts hot, with leftover burger sauce on the side for dipping if desired.

Notes

  • Nutritional information provided does not include the burger sauce.
  • For best results, use a square loaf sourdough bread weighing approximately 1.5 pounds with about 12 slices.
  • The burger sauce can be made ahead and stored in the refrigerator.
  • Caramelized onions can also be prepared 1 to 2 days in advance and reheated briefly before assembling the patty melts.

Find it online: https://flavorspath.com/grilled-cheese-patty-melt-recipe/