Ultimate Patty Melts with Special Sauce recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 2093.1 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cover 1 side of each bread slice thoroughly and generously with butter, set aside.

  2. 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.

  3. 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).

  4. 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.

  5. 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.

  6. Cook until bread is lightly toasted and cheese is melted, 2 to 3 minutes per side.

Recipe Yield

3 patty melts

Recipe Note

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.

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