I had my first ever patty melt at a diner in the US last year, and it was heaven at first bite. For my fellow Brits, this is indeed essentially a cheeseburger toastie. And yes, it is indeed heavenly in every way possible! Follow me…
Patty Melt Sauce
I don’t think it’s overly traditional to put a sauce inside the patty melt, but I much prefer it sauced up. The sauce is pretty similar to a classic burger sauce. It’s also inspired by the In-N-Out animal-style sauce (again – HEAVEN!). Here’s what you’ll need:
Mayo – full fat, of course. Tomato Sauce – Aka Ketchup! Mustard – I recommend using Classic Yellow Mustard. Gherkins – Aka bread & butter pickles in the US. Vinegar – I use white wine vinegar, but apple cider vinegar would also work.
I managed to accidentally not film myself adding garlic powder and sugar, but they’re most definitely in the sauce! 😇 Process shots: add ingredients to small pot (photo 1), stir to combine (photo 2).
Caramelized Onions
One non-negotiable in a patty melt is the onions. By caramelizing them you turn them gorgeously soft and sweet. The sweetness from the onions then balances out the sharp, tangy flavours of the cheese and sauce. I like to caramelize them at the start, just because you can then take your time without the patty going cold. The lower and slower, the sweeter and softer they’ll be. You might find as they cook, they start to stick or dry out. To counteract this just add in water 1 tbsp at a time. Process shots: add butter to pan (photo 1), add onion and fry (photo 2), season and lower heat (photo 3), fry until caramelized (photo 4).
Patty
Okay, onions and sauce out the way, let’s talk patty:
High Fat – Ensure your beef is 20% fat to make the most flavoursome and juicy patties. Room Temp – Bringing the beef to room temp will relax the meat and help it cook through evenly. Seasoning – Make sure you generously season both sides with salt and pepper (no other flavourings/seasoning needed!). Shape – You’ll want to mould the beef into the shape of the bread, making sure it’s slightly bigger as they’ll shrink a fair bit in the pan. Overworking – Don’t overwork the meat or it’ll come out tough and chewy.
As you fry the patty, just ensure you get a nice crust on each side to develop flavour. Process shots: add beef to chopping board (photo 1), mould into two patties then season (photo 2), add to pan and season (photo 3), fry both sides then remove (photo 4).
Making a Patty Melt
To assemble the patty melt, you’re essentially making a burger grilled cheese.
Toasting the Bread
I recommend toasting one side of each slice of bread. You can then face them inward and stack them that way. It just gives the sandwich a little more stability as the bread is then toasted on both sides! Plus, you can add the cheese straight to the toasted side, which starts the melting process right away.
What kind of bread to use?
Although Rye bread is more traditional, I typically go for something like a White Bloomer. I recommend slicing it fairly thick (1/2 – 3/4″ / 1.2 – 1.9cm) just so it keeps the sandwich nice and sturdy. I don’t recommend using square slices, the patty never fits properly!
What kind of cheese to use?
I believe the classic option is only Swiss, but I love the tangy flavour the American cheese brings. Yes, I’m talking about ‘plastic cheese’. Trust me on this one!! Process shots: butter bread (photo 1), toast (photo 2), add cheese (photo 3), add sauce (photo 4), add onions (photo 5), add patty (photo 6).
Cooking a Patty Melt
You can toast the sandwich in the leftover burger fat, or you can wipe out the pan and butter the bread. Don’t have the heat too high or the bread will toast before the cheese melts! Process shots: add patty melts to pan (photo 1), toast both sides (photo 2).
Serving a Patty Melt
These are pretty darn hearty, so you really don’t need anything on the side. But you could add some Wedges if you wanted though! Or check out my Sides if you want a real feast. For more delicious burger recipes check out my Cowboy Burgers and Cheeseburger Wraps! For tasty grilled cheese ideas check out my Breakfast Grilled Cheese and Maple Bacon Grilled Cheese! Alrighty, let’s tuck into the full recipe for these patty melts shall we?!
How to make the best Patty Melt (Full Recipe & Video)
