Description
This patty melt recipe takes a diner classic and elevates it with a flavorful secret sauce that adds richness and tang. Juicy beef patties are cooked to perfection, then layered between buttery rye bread with a blend of cheddar and provolone cheeses. The secret sauce, made with a combination of mayonnaise, bacon, ketchup, relish, and sugar, brings an extra dimension of smoky, creamy goodness to every bite. Crispy on the outside, melty on the inside, these patty melts are perfect for a satisfying meal that’s packed with flavor.
Ingredients
Scale
- 1 lb. ground beef
- 6 slices rye bread
- ½ tsp. onion powder
- ½ tsp. garlic powder
- Salt and pepper to taste
- 6 slices cheddar cheese
- 6 slices provolone cheese
- 6 tbsp. butter, softened and unsalted
Secret Sauce:
- ¼ cup mayonnaise
- 2 tbsp. chopped bacon pieces
- 3 tbsp. ketchup
- 1 tsp. sugar
- 1 tsp. relish
Instructions
- Form the Patties:
Divide the ground beef into three equal portions and shape them into patties that are slightly larger than the rye bread slices. - Season the Patties:
Season both sides of each patty with onion powder, garlic powder, and salt and pepper to taste. - Cook the Patties:
Heat a large skillet over medium-high heat. Cook each patty for 4-5 minutes per side, until browned and cooked through. Set aside once done. - Prepare the Secret Sauce:
In a small bowl, combine mayonnaise, chopped bacon, ketchup, sugar, and relish. Mix until well blended. Set aside for assembly. - Butter the Bread:
Spread softened butter on one side of each slice of rye bread. - Assemble the Patty Melts:
Place three slices of buttered bread, buttered side down, in the skillet. Layer two slices of provolone cheese, a cooked patty, two slices of cheddar cheese, and spread the secret sauce on the non-buttered side of the remaining bread slices. Place these on top, sauce-side down. - Toast the Patty Melts:
Cook over medium heat for 3-4 minutes, until the bottom is golden brown and the provolone cheese is melted. - Flip and Finish Cooking:
Flip the sandwiches carefully and cook for an additional 3-4 minutes, until the cheddar cheese has melted and the bread is crispy. - Serve:
Let the patty melts cool slightly before slicing in half. Serve with extra secret sauce on the side for dipping.
Notes
- Choosing the Beef: For the juiciest results, opt for ground beef with an 80/20 fat ratio. This ensures that the patties remain moist without being too greasy.
- Bread Substitutions: If rye bread isn’t your favorite, you can swap it for sourdough, brioche, or Texas toast. Just be mindful that different breads may toast at different rates.
- Secret Sauce Variations: Feel free to customize the secret sauce by adding sriracha for a spicy kick or a dash of mustard for extra tang. You can also substitute Greek yogurt or sour cream for the mayonnaise if you prefer a lighter option.
- Melting Cheese: To ensure the cheese melts evenly, cover the skillet with a lid for the last minute of cooking on each side. This helps trap heat and speeds up the melting process.