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–+ servings
Secret Sauce Patty Melt

Secret Sauce Patty Melt

Learn how to make the ultimate Patty Melt with a secret sauce recipe. Features ground beef, caramelized onions, cheese, and easy tips for the perfect sandwich.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/4 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp Dijon mustard
  • 1 tsp pickle juice
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 2 tbsp olive oil
  • 2 large onions thinly sliced
  • 12 ounces 85/15 lean ground beef
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Worcestershire sauce
  • 8 slices rye bread
  • 3 tbsp unsalted butter softened
  • 4 slices Swiss cheese
  • 4 slices cheddar cheese

Equipment

  • Large skillet cast iron recommended
  • Spatula
  • Mixing bowls one small, one medium
  • Whisk or fork
  • Sharp knife and cutting board

Method
 

  1. Whisk together the mayonnaise, ketchup, Dijon mustard, pickle juice, paprika, and garlic powder in a small bowl to make the secret sauce. Set aside.
  2. Heat olive oil in a large skillet over medium-low heat and add the sliced onions. Cook slowly, stirring every 5-10 minutes for 30-40 minutes until caramelized and golden.
  3. In a medium bowl, mix the ground beef with salt, pepper, and Worcestershire sauce, then shape into four thin patties.
  4. Increase the skillet's heat to medium and cook the patties for 2-3 minutes per side until browned but slightly pink inside. Remove from the skillet.
  5. Spread softened butter on one side of each slice of rye bread. Build the sandwiches with buttered-side down, layering Swiss cheese, a patty, caramelized onions, secret sauce, and cheddar cheese before topping with another slice of bread.
  6. Grill the assembled sandwiches in the skillet over medium heat for 1-2 minutes per side, pressing down gently, until the bread is golden brown and the cheese is melted.

Nutrition

Calories: 550kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 5mgCalcium: 300mgIron: 3mg

Notes

Feel free to swap rye bread with sourdough or pumpernickel if needed. Any good melting cheese can substitute for Swiss and cheddar. Allow patties to rest before assembling to prevent sogginess. Leftovers can be wrapped and stored in the fridge for up to 2 days. Reheat in a skillet for best results.
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