Smashing Patty Melt with Secret Sauce (Print version)
A crisp buttery rye patty melt with smashed beef, caramelized onions, melty cheese, and tangy secret sauce.
# Ingredients:
For the secret sauce
01 -
1/2 cup (115 g) mayonnaise
02 -
2 tablespoons ketchup
03 -
1 tablespoon yellow mustard
04 -
2 tablespoons dill pickle relish
05 -
1 teaspoon dill pickle juice
06 -
1 teaspoon Worcestershire sauce
07 -
1/2 teaspoon smoked paprika
08 -
1/4 teaspoon garlic powder
For the onions
09 -
1 tablespoon olive oil
10 -
1 tablespoon unsalted butter
11 -
2 large yellow onions, thinly sliced
12 -
1/2 teaspoon kosher salt
For the patty melts
13 -
1 lb (450 g) 80/20 ground beef
14 -
1 teaspoon kosher salt
15 -
1/2 teaspoon black pepper
16 -
8 slices rye bread
17 -
4 tablespoons (56 g) unsalted butter, softened
18 -
4 slices Swiss cheese
19 -
4 slices American cheese
# Instructions:
01 -
Stir the mayonnaise, ketchup, mustard, relish, pickle juice, Worcestershire sauce, smoked paprika, and garlic powder in a small bowl until smooth. Refrigerate while you cook the onions and beef.
02 -
Heat olive oil and 1 tablespoon butter in a large skillet over medium-low heat. Add onions and salt. Cook for 20-25 minutes, stirring often, until soft, golden, and sweet. Add a splash of water if the pan gets dry, then transfer onions to a bowl.
03 -
Wipe out the skillet and heat it over medium-high heat until very hot. Divide the beef into 8 loose balls, about 2 oz (55 g) each.
04 -
Place beef balls in the hot skillet, working in batches if needed. Press each one firmly into a thin patty. Season with salt and pepper and cook for 2 minutes, until browned at the edges.
05 -
Flip the patties and top half with Swiss and half with American cheese. Cook 1-2 minutes more, until the cheese softens and the beef reaches 160°F.
06 -
Butter one side of each bread slice. Place 4 slices butter-side down. Add one cheesy patty, onions, a spoonful of secret sauce, a second cheesy patty, and the remaining bread butter-side up.
07 -
Cook sandwiches in a clean skillet over medium-low heat for 2-3 minutes per side, pressing lightly, until the bread is crisp and golden and the cheese is fully melted. Slice and serve hot with extra sauce.
# Good to know:
01 -
Best served hot from the skillet while the bread is crisp.
02 -
The sauce and onions can be made up to 3 days ahead.
03 -
Use a thermometer to confirm ground beef reaches 160°F.