Classic Patty Melt (Printable Recipe Version)
Juicy beef with cheddar and provolone, tucked into crispy buttery rye bread and finished off with creamy sauce.
# Ingredients You’ll Need:
→ For the Sandwich
01 -
6 slices Provolone cheese
02 -
6 slices cheddar cheese
03 -
6 tablespoons butter, softened
04 -
6 slices rye bread
→ For the Beef Patties
05 -
1/4 teaspoon onion powder
06 -
1/2 teaspoon sea salt
07 -
3/4 teaspoon ground black pepper
08 -
1 pound ground beef
→ For the Special Sauce
09 -
1 teaspoon white sugar
10 -
1 teaspoon sweet relish
11 -
1 tablespoon real bacon bits
12 -
2 tablespoons ketchup
13 -
3 tablespoons mayonnaise
# Steps to Make It:
01 -
Let that sandwich grill for another couple minutes each side, flipping until the cheese is gooey and bread is crisp and golden. Keep going till you use up all the stuff and make three sandwiches.
02 -
Set bread in a separate skillet, butter side facing down. Build it: drop on two slices of cheddar, slap on a hot beef patty, add two Provolone slices. Slather some sauce on the unbuttered side of a second bread slice and put that on top, sauce facing down.
03 -
While you’re cooking the beef, just toss mayo, ketchup, bacon bits, relish, and sugar in a bowl and give it a good mix until smooth.
04 -
Drop your patties into a hot pan over medium-high, cook ’em about 2-3 minutes on both sides. Turn the heat low, let them finish cooking till the inside hits 160°F and there’s zero pink left—maybe another 5 minutes.
05 -
Mix all the beef with black pepper, sea salt, and onion powder. Work it until it’s blended, then pat out three burger shapes that’ll fit your bread.
06 -
Swipe butter onto just one side of every slice of bread and set them aside.
# Extra Information:
01 -
Use a thermometer to check your burgers are actually cooked to 160°F; that keeps things safe
02 -
The sauce is sweet, creamy, and a little like thousand island
03 -
Rye is the go-to, but sourdough tastes awesome too