Introduction
The Gourmet Patty Melt is the ultimate fusion of a cheeseburger and a grilled cheese. It’s a hearty, savory masterpiece defined by its golden-brown crust and perfectly melted layers.
Ingredients
Meat:
- 1 lb ground beef (80/20 blend for juiciness), seasoned with salt and black pepper
Bread:
- 8 thick slices of sourdough, rye, or brioche bread
Onions:
- 2 large yellow onions, thinly sliced for caramelization
Cheese:
- 8 slices of Swiss cheese, Gruyère, or sharp Provolone
Spreads:
- 4 tablespoons unsalted butter (softened)
- 2 tablespoons mayonnaise for the bread exterior
Sauce (Optional):
- Mixture of mayonnaise, Dijon mustard, and a dash of Worcestershire sauce
Instructions
Caramelize the Onions:
Melt 1 tablespoon of butter in a skillet over medium-low heat. Add onions and a pinch of salt. Cook, stirring occasionally, for 20–25 minutes until deep golden brown. Set aside.
Form the Patties:
Shape the ground beef into 4 thin, rectangular patties that match the shape of your bread. Season both sides generously with salt and pepper.
Sear the Beef:
In the same skillet over medium-high heat, sear the patties for 3–4 minutes per side until fully cooked and slightly charred. Remove and set aside.
Assemble:
Spread a thin layer of mayonnaise (or butter) on one side of each bread slice. On the un-greased side, place a slice of cheese, a beef patty, a heap of caramelized onions, and another slice of cheese. Top with the second bread slice.
Grill the Sandwich:
Place the sandwich in the skillet over medium heat. Grill for 2–3 minutes per side until the bread is golden-brown and the cheese is completely melted.
How to Make
- Focus on the bread-to-meat ratio. Ensure your patties are pressed thin before cooking, as they will shrink and thicken slightly in the pan.
- Use a weighted press or a heavy spatula to press down on the sandwich while grilling; this ensures the cheese fuses all the ingredients together perfectly.
- To achieve that “diner-style” crust, use a combination of butter and mayo on the outside of the bread—the mayo prevents burning while the butter adds flavor.
Variations
- The Spicy Melt: Add pickled jalapeños and swap the Swiss cheese for Pepper Jack.
- The Mushroom Melt: Add sautéed balsamic mushrooms along with the caramelized onions for an earthy flavor.
- Breakfast Style: Add a fried egg inside the sandwich and use maple-glazed bacon for a sweet and savory twist.
Tips
- Don’t Rush the Onions: True caramelization takes time. If the onions look dry, add a splash of water or beef broth to deglaze the brown bits.
- Room Temp Cheese: Use cheese at room temperature so it melts at the same rate the bread toasts.
- Rest the Meat: Let the beef patties rest for 2 minutes after searing so the juices stay inside the sandwich rather than soaking the bread.
Conclusion
A perfectly executed Patty Melt is a testament to simple ingredients treated with care. With its crunchy exterior and meltingly tender interior, it’s a timeless meal that never fails to satisfy.