Description
A classic Patty Melt recipe featuring juicy seasoned ground beef patties, melted Swiss cheese, and sweet caramelized onions sandwiched between buttery sourdough bread. This skillet-grilled sandwich delivers a perfect balance of savory, creamy, and crispy textures in just 30 minutes.
Ingredients
Scale
For the Spread
- 4 tablespoons salted butter, softened
- 4 tablespoons mayonnaise
For the Patties
- 1 pound 80/20 ground beef
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 ½ teaspoons kosher salt, divided
- ½ teaspoon freshly cracked black pepper
- 2 teaspoons Worcestershire sauce
For the Sandwich
- 8 slices sourdough bread
- 8 slices Swiss cheese
- 1 ½ cups caramelized onions
Instructions
- Make Spread: In a small bowl, combine the softened salted butter and mayonnaise until smooth and well incorporated. This mixture will add a flavorful, creamy coating to the bread.
- Form Patties: In a medium bowl, mix together the ground beef, onion powder, garlic powder, 1 teaspoon of kosher salt, freshly cracked black pepper, and Worcestershire sauce. Divide the mixture into 4 equal portions and carefully shape each into thin patties. Sprinkle the remaining ½ teaspoon kosher salt over the patties for extra seasoning.
- Cook Patties: Heat a skillet over medium heat. Cook the patties in batches, making sure not to overcrowd the pan. Fry each side for about 3-4 minutes or until the patties are no longer pink in the center and nicely browned on the outside.
- Assemble Sandwiches: Spread the butter-mayonnaise mixture on one side of each slice of sourdough bread. On half of the slices, layer one slice of Swiss cheese, one cooked beef patty, and approximately ⅜ cup of caramelized onions. Then top each with another slice of Swiss cheese and cover with the remaining bread slices, buttered side out.
- Grill Sandwiches: Wipe out the skillet and set it over medium-low heat. Place the assembled sandwiches in the skillet and cook for 4-5 minutes on each side, or until the bread is golden brown and crisp, and the cheese has melted thoroughly.
- Serve: Remove the patty melts from the skillet, cut each sandwich in half diagonally, and serve immediately while hot and gooey.
Notes
- For extra flavor, you can caramelize the onions in advance using butter or olive oil over low heat until deep golden brown and sweet.
- Use 80/20 ground beef for optimal juiciness and flavor in the patties.
- Press patties thinly for quick cooking and perfect fitting with the sandwich bread.
- Butter-mayonnaise spread adds moisture and a golden crust to the bread when grilled.
- If you want a crispier exterior, increase the skillet heat slightly but watch carefully to avoid burning.
- Serve with pickles or a simple green salad for a complete meal.
