The Ultimate Diner-Style Patty Melt with Secret Sauce
Are you ready to channel some serious comfort food vibes? There's just something magical about a classic diner Patty Melt, isn't there? It brings back memories of cozy booths, clattering plates, and that perfect balance of savory beef, gooey cheese, sweet caramelized onions, all hugged by perfectly toasted bread. This recipe is not only incredibly easy and quick to pull together, but it truly captures that nostalgic taste.
Equipment
- Large skillet
- Small bowl
- Spatula
Ingredients
For the Patty
- 1 lb ground beef 80/20 blend
- Salt
- Pepper
- 1 tbsp Worcestershire sauce
- 0.5 small onion finely chopped
For the Secret Sauce
- 0.5 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp honey or maple syrup
- 0.5 tsp hot sauce optional
- 1 tbsp pickle relish or finely chopped dill pickles
For Assembly
- 4 slices sourdough bread marble rye is classic, use what you love
- 1 cup sliced yellow onions
- 2 tbsp butter
- 4 slices Swiss cheese
Instructions
- Get that amazing Secret Sauce ready. Grab a small bowl and whisk together the mayo, ketchup, mustard, garlic powder, smoked paprika, honey (or maple syrup), hot sauce (if you're using it), and the pickle relish or chopped pickles. Give it a good mix until everything is combined. Set this aside so the flavors can meld.
- Next, let's tackle the onions. Heat a large skillet over medium heat and add a little bit of the butter (maybe about half a tablespoon or so). Add your sliced onions and cook them slowly, stirring occasionally. You want them to get soft, sweet, and slightly browned. This usually takes about 10-15 minutes. If they start to dry out, add a tiny splash of water. Once they're lovely and caramelized, scoop them out of the skillet and set them aside.
- Now, onto the patties! In a medium bowl, gently mix together the ground beef, finely chopped onion, Worcestershire sauce, salt, and pepper. Don't overmix, or your patties will be tough. Divide the mixture into four equal portions and shape them into thin, oval or rectangular patties that roughly match the shape of your bread slices. Make them a little wider than the bread, as they'll shrink a bit as they cook.
- Wipe out the skillet you used for the onions (or use a clean one) and heat it again over medium heat. Add a little more butter. Cook the patties for about 3-4 minutes per side, or until they are cooked through and nicely browned. Once they're done, take them out and set them aside.
- Okay, assembly time! Butter one side of each of two slices of bread using the remaining butter. Place the two slices of bread, butter-side down, in the skillet over medium heat. On the unbuttered side of one slice, layer a slice of Swiss cheese, then one of your cooked patties, a generous pile of the caramelized onions, another slice of Swiss cheese, and finally top with the other slice of bread, butter-side up.
- Grill the sandwich in the skillet for about 3-5 minutes per side, pressing down gently with a spatula, until the bread is golden brown and toasted and the cheese is wonderfully melted and gooey. You might need to adjust the heat so the bread doesn't burn before the cheese melts.
- Repeat the assembly and grilling process with the remaining two slices of bread, patty, cheese, and onions to make your second sandwich.
- Slice them in half if you like (the diagonal cut is classic!) and serve immediately with a side of that incredible Secret Sauce for dipping or spreading.
Notes
Substitutions & Additions:
- Bread: While sourdough and rye are classic, feel free to use Texas toast, challah, or even thick-sliced white bread.
- Cheese: Provolone, Gruyère, or even a sharp cheddar would work beautifully instead of Swiss.
- Onions: Red onions or sweet onions can be used in place of yellow onions.
- Patty: Try ground turkey or even a hearty mushroom-based veggie patty. Adjust cook times accordingly.
- Make it Spicy: Add a pinch of red pepper flakes to the onions while they cook, or increase the hot sauce in the Secret Sauce.
- Add Bacon: Cook some crispy bacon and add a slice or two inside the melt.
Tips for Success:
- Don't Rush the Onions: Caramelizing takes time (low and slow is key), but it's worth it for that sweet depth of flavor.
- Form Patties Thin: Remember they'll shrink! Make them a little wider than your bread and not too thick so they cook quickly and evenly.
- Medium Heat is Your Friend: Too high and the bread burns; too low and it gets greasy. Medium heat gives that perfect golden crust and gooey interior.
- Butter the Bread Generously: This is key for a beautiful, crispy exterior.
- Prep Ahead: You can make the Secret Sauce and caramelize the onions a day or two in advance. Store in airtight containers in the fridge.
Storage:
- Best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
- Reheating: Use a skillet or a toaster oven to crisp the bread back up, rather than a microwave which can make it soggy. Reheating in a skillet on medium-low heat for a few minutes per side works great.
FAQs:
- Can I use a different kind of ground meat? Yes, ground turkey or chicken can work; adjust seasoning/cooking time.
- What's the difference between a Patty Melt and a cheeseburger? A Patty Melt is grilled on sliced bread (usually rye/sourdough) with caramelized onions and Swiss cheese. A cheeseburger is on a bun with various toppings; patty grilled separately.
- Can I make this gluten-free? Yes, swap for gluten-free bread slices.
- Bread: While sourdough and rye are classic, feel free to use Texas toast, challah, or even thick-sliced white bread.
- Cheese: Provolone, Gruyère, or even a sharp cheddar would work beautifully instead of Swiss.
- Onions: Red onions or sweet onions can be used in place of yellow onions.
- Patty: Try ground turkey or even a hearty mushroom-based veggie patty. Adjust cook times accordingly.
- Make it Spicy: Add a pinch of red pepper flakes to the onions while they cook, or increase the hot sauce in the Secret Sauce.
- Add Bacon: Cook some crispy bacon and add a slice or two inside the melt.
Tips for Success:
- Don't Rush the Onions: Caramelizing takes time (low and slow is key), but it's worth it for that sweet depth of flavor.
- Form Patties Thin: Remember they'll shrink! Make them a little wider than your bread and not too thick so they cook quickly and evenly.
- Medium Heat is Your Friend: Too high and the bread burns; too low and it gets greasy. Medium heat gives that perfect golden crust and gooey interior.
- Butter the Bread Generously: This is key for a beautiful, crispy exterior.
- Prep Ahead: You can make the Secret Sauce and caramelize the onions a day or two in advance. Store in airtight containers in the fridge.
Storage:
- Best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
- Reheating: Use a skillet or a toaster oven to crisp the bread back up, rather than a microwave which can make it soggy. Reheating in a skillet on medium-low heat for a few minutes per side works great.
FAQs:
- Can I use a different kind of ground meat? Yes, ground turkey or chicken can work; adjust seasoning/cooking time.
- What's the difference between a Patty Melt and a cheeseburger? A Patty Melt is grilled on sliced bread (usually rye/sourdough) with caramelized onions and Swiss cheese. A cheeseburger is on a bun with various toppings; patty grilled separately.
- Can I make this gluten-free? Yes, swap for gluten-free bread slices.