The Ultimate Patty Melt Burger Recipes

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ULTIMATE PATTY MELTS WITH SPECIAL SAUCE



Ultimate Patty Melts with Special Sauce image

This patty melt recipe is phenomenal, but is nothing remotely close to a health food. I highly suggest this for an occasional treat or to accompany some beers, peers, and sports. I've developed this recipe from a combination of other recipes over time and out of practicality based on what was in my kitchen at the time of experiment. I purposely left out Worcestershire and other burger flavorings to keep it simple and not detract from the Thousand Island-like sauce. Serve with french fries or hash browns.

Provided by Justin Lampert

Categories     Main Dish Recipes     Burger Recipes     Hamburgers

Time 35m

Yield 3

Number Of Ingredients 13

6 slices rye bread
6 tablespoons butter, softened
1 pound ground beef
¾ teaspoon ground black pepper
½ teaspoon sea salt
¼ teaspoon onion powder
3 tablespoons mayonnaise
2 tablespoons ketchup
1 tablespoon real bacon bits
1 teaspoon sweet relish
1 teaspoon white sugar
6 slices Cheddar cheese
6 slices provolone cheese

Steps:

  • Cover 1 side of each bread slice thoroughly and generously with butter; set aside.
  • Mix ground beef, pepper, salt, and onion powder together in a bowl until thoroughly combined, but do not overmix or meat will not have the proper consistency after it is cooked. Form 3 patties to fit the shape of the bread.
  • Heat a large nonstick skillet over medium-high heat. Add patties and cook for 2 to 3 minutes. Flip, making sure patties do not break, and cook for another 2 to 3 minutes. Reduce heat to low, and cook until no longer pink in the centers, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  • While the burgers are cooking, combine mayonnaise, ketchup, bacon bits, relish, and sugar for sauce in a small bowl. Stir until mayonnaise and ketchup are well binded.
  • Heat another large skillet over medium-low heat. Place 1 slice bread in the skillet, buttered-side down. Top with 2 slices Cheddar cheese, a cooked patty, and 2 slices provolone cheese. Spread a thin layer of sauce on the unbuttered side of a second slice of bread, and place sauce-side down on top of provolone. Repeat to make remaining patty melts, working in batches if necessary.
  • Cook until bread is lightly toasted and cheese is melted, 2 to 3 minutes per side.

Nutrition Facts : Calories 1242.2 calories, Carbohydrate 38.3 g, Cholesterol 259.5 mg, Fat 94.1 g, Fiber 3.9 g, Protein 60.6 g, SaturatedFat 47.7 g, Sodium 2093.1 mg, Sugar 7.5 g

PATTY MELTS



Patty Melts image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

1 stick butter
1 whole large onion, halved and sliced
1 1/2 pounds ground beef
5 dashes Worcestershire sauce
Salt and fresh ground black pepper
8 slices rye bread
8 slices Swiss cheese

Steps:

  • In a medium skillet, melt 2 tablespoons of the butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally.
  • In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4 patties.
  • Melt 2 tablespoons of the butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.
  • Assemble the patty melts this way: Slice of bread, slice of cheese, hamburger patty, a quarter of the cooked onions, another slice of cheese and another slice of bread.
  • On a clean griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter and grill the sandwiches until golden brown. Remove the sandwiches and add the remaining 2 tablespoons butter to the skillet. Return the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Slice in half and serve immediately!

THE ULTIMATE PATTY MELT BURGER



The Ultimate Patty Melt Burger image

I used to work at Friendly's, a family restaurant chain where patty melts were a major feature of the menu. The ordinary patty melt is a grilled swiss on rye with a hamburger and some grilled onions inside. But its even better with bacon and mushrooms. My DH's absolute, favorite burger. The prep work takes a little time as you cook each element but if you have the bacon, onions, and mushroom ready ahead you can assemble the patty melts as fast as you can cook a hamburger. Good for race day, game day, or any time you've got a crowd of hearty eaters at your table.

Provided by 3KillerBs

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs ground sirloin
3 -4 medium onions, sliced
1/2 lb bacon
1/2 lb mushroom, sliced
12 slices rye bread (a hearty, thick-sliced one with seeds is best)
12 slices swiss cheese
butter

Steps:

  • Cut the bacon strips in half. Fry to preferred doneness (I like mine moderately soft).
  • Fry onions in a little butter over medium to medium-high heat until cooked and browned.
  • Fry mushrooms in butter or bacon grease until nicely cooked and a little browned.
  • Form ground sirloin into 6, slightly oval patties. Fry or grill to preferred doneness (I like medium-well).
  • While patties are cooking, make 6 sandwiches of rye bread and cheese. Butter the outsides and cook like a normal grilled-cheese sandwich -- in restaurant-speak this is a "set-up".
  • When set-ups are ready them pry them open and set them on the individual plates.
  • Put cooked patties on one side of the set-up. Top with bacon strips, onions, and mushrooms.
  • Close sandwiches, pin with frilly toothpicks, and cut in half.
  • Offer mayonnaise and/or mustard (preferably brown or Dijon), at the table.
  • I prefer to offer coleslaw (try Recipe #209944 ), or a green salad but really crisp french fries and a pickle on the side are customary.

Nutrition Facts : Calories 847.5, Fat 50, SaturatedFat 22.2, Cholesterol 175.5, Sodium 948.7, Carbohydrate 40.5, Fiber 5, Sugar 6.3, Protein 56.9

CLASSIC PATTY MELT



Classic Patty Melt image

A quick, easy, and basic recipe for patty melts. I used Jewish rye bread but any bread will work as long as it's rye. I double the cheese but feel free to use 1 slice per patty melt.

Provided by Yoly

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 30m

Yield 3

Number Of Ingredients 8

1 pound ground beef
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons butter
1 large onion, sliced
6 teaspoons mayonnaise
6 slices rye bread
6 slices sharp Cheddar cheese

Steps:

  • Season ground beef with salt and pepper and divide into 3 equal-sized balls. Shape each ball as close as possible to the shape of the bread. Make an indentation in the center of each patty with your thumb.
  • Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 8 minutes. Remove from the skillet and divide into 3 equal portions. Place beef patties into the same skillet and cook until desired doneness, 3 to 5 minutes per side.
  • Meanwhile, spread 1 teaspoons mayonnaise on one side of each slice of bread.
  • Place bread mayonnaise side-down in the skillet. Top with 1 slice of cheese, 1 beef patty, 1/3 of the onions, a second slice of cheese, and another slice of bread, mayonnaise side up. Cook bread until golden brown and cheese has started to melt, 3 to 4 minutes. Flip each sandwich over and cook an additional 3 to 4 minutes.

Nutrition Facts : Calories 821.5 calories, Carbohydrate 36.7 g, Cholesterol 178 mg, Fat 54.2 g, Fiber 4.6 g, Protein 45.8 g, SaturatedFat 25.5 g, Sodium 1358.1 mg, Sugar 5 g

THE ULTIMATE PATTY MELT



The Ultimate Patty Melt image

Make and share this The Ultimate Patty Melt recipe from Food.com.

Provided by Member 610488

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

6 tablespoons butter
2 slices white rye bread
4 slices American cheese, torn into large pieces
4 slices swiss cheese, torn into large pieces
kosher salt, as needed
fresh ground black pepper, as needed
1/2 lb freshly ground beef chuck (formed into two 4-ounce patties, roughly the size and shape of 1 slice bread)
1 large onion, split in half, sliced thin from pole to pole
1/2 cup water

Steps:

  • Melt 1 tablespoon butter in 12-inch heavy-bottomed skillet over medium heat until foaming. Add two slices bread and swirl around pan using hand or spatula. Cook, swirling occasionally until pale golden brown, about 3 minutes. Transfer to cutting board cooked-side up. Divide American cheese evenly between slices, layering them in the center and leaving a 1/4-inch gap around the edges.
  • Repeat step 1 with remaining bread slices and Swiss cheese.
  • Season hamburger patties on both sides with salt and pepper. Return skillet to heat to high and melt 1 tablespoon butter in skillet until light brown. Swirl to coat bottom of skillet and add both burger patties. Cook without moving until dark brown crust forms on first side, about 1 1/2 minutes, reducing heat to medium if butter begins to burn or smoke excessively. Flip burgers using spatula and cook on second side without moving until crust develops, 1 1/2 minutes longer.
  • Transfer burger patties to plate and reduce heat to medium. Add onions, 1 tablespoon butter, and 2 tablespoons water to skillet. Season with salt and pepper. Cook, stirring constantly and scraping up browned bits from bottom of skillet until water evaporates and onions start to fry and leave brown residue on bottom of pan. Add another two tablespoons water and continue to cook. Repeat two more times until water is used up and onions are soft and deep golden brown. Add collected juices from meat plate to onions and continue to cook for 30 seconds. Onions should be moist, but not dripping.
  • Divide onion mixture evenly between cheese-topped toast slices. Add burger patties to slices with American cheese and close sandwiches.
  • Add 1 tablespoon butter to skillet. Return to medium heat and cook until butter melts. Sprinkle with salt. Swirl to coat pan and add sandwiches. Cook, swirling sandwiches around pan frequently until deep golden brown on bottom, about 5 minutes. Remove sandwiches from skillet, melt remaining tablespoon butter in pan and sprinkle with salt. Return sandwiches to skillet and cook, swirling frequently until second side is golden brown and cheese is melted. Serve immediately.

Nutrition Facts : Calories 983.4, Fat 77.6, SaturatedFat 44.2, Cholesterol 239.5, Sodium 966.6, Carbohydrate 27.9, Fiber 3.1, Sugar 5.2, Protein 44.3

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