Patty Melt (Printable Version)
# What You'll Need:
→ Cheese
01 -
6 slices of cheddar
02 -
6 slices of provolone
→ Sauce
03 -
3 tablespoons mayo
04 -
2 tablespoons ketchup
05 -
1 teaspoon sweet relish
06 -
1 tablespoon bacon bits
07 -
1 teaspoon white sugar
→ Beef Patties
08 -
454g ground beef
09 -
0.5 teaspoon sea salt
10 -
0.75 teaspoon black pepper
11 -
0.25 teaspoon onion powder
→ Bread and Fats
12 -
6 tablespoons of soft butter
13 -
6 slices rye bread
# How to Make It:
01 -
Do the stacking and grilling steps again for the rest. Pull all sandwiches off the heat and enjoy while they’re still toasty.
02 -
Let each sandwich get crisp in the pan, about 2–3 minutes on both sides, till they look golden and crunchy.
03 -
Spread the sauce over the bare side of another bread piece, then flip it saucy-side-down right on top of your sandwich stack.
04 -
Lay a buttered bread slice, butter facing down on the pan, then pile on a couple cheddar slices, a burger patty, and two slices of provolone.
05 -
While meat cooks, blend mayo, ketchup, bacon bits, relish, and sugar together in a bowl so it’s creamy, then set it aside.
06 -
Warm a nonstick pan on medium-high, drop in patties, flip after a few minutes. Turn down the heat and keep cooking so they brown all over. Double-check the temp inside hits 71°C with your thermometer.
07 -
Toss the beef, salt, pepper, and onion powder together in a bowl. Roll them into three patties that’ll fit the bread.
08 -
Take the rye, slather one side of each with butter, and put them aside for now.
# Additional Tips:
01 -
Always check that meat patties hit 71°C inside—that way, you know they’re truly cooked.