The Patty Melt


Ahh, the patty melt – a  thin beef patty, melty cheese, caramelized onions and crispy bread.  Not quite a burger, more than a grilled cheese, completely delicious. These are grilled up with mayo instead of butter. Sounds a little strange, I know, but it makes a killer crust, that won’t burn as easily as butter, so you can get the cheese extra gooey.


Thanksgiving is less than two weeks away. Are you ready? Here are some of our favorites…

     Cider Bourbon Cocktail
     The Manhattan
     Old-Fashioned with a Fall Twist 
     Bread Stuffing with Bacon, Apples, Sage and Caramelized Onions
     Broccolini with Pecan Brown Butter
     Squash and Apple Bake
     Spinach Salad with Bosc Pears, Cranberries, Red Onion and Toasted Hazelnuts
     Super Pumpkiny Pumpkin Pie
     Apple Crumb Pie
     Mom’s Apple Crisp
     Apple-Blackberry Cake 



The BA Patty Melt

Adapted, slightly from Bon Appétit  | October 2014
Serves 4
These are made with rye bread, but you could also use sourdough bread.
Caramelized Onions
3 tablespoons vegetable oil
2 thinly sliced large onions
1/4 small onion, finely chopped
1 pound ground beef chuck (20% fat)
1 tablespoon ketchup
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 teaspoon kosher salt
8 slices seeded rye bread
4 ounces thinly sliced aged sharp cheddar
4 ounces thinly sliced Swiss cheese
8 teaspoons mayonnaise 


To make caramelized onions, heat 2 tablespoons vegetable oil in a medium skillet over medium heat. Add sliced onions, stirring often, adding water as needed, to prevent burning. Cook to deep golden brown and very soft, about 20-25 minutes.

To make patties, gently mix chopped onion, beef, ketchup, and seasoning in a medium bowl. Divide into 4 portions and press each between 2 pieces of parchment or waxed paper until about 1/4 ” thick (you want them roughly the same dimensions as the bread you’re using). Patties can be formed 8 hours ahead, covered and refrigerated until ready to cook. Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium-high. Working in 2 batches, cook patties, pressing gently, until browned but still pink in the center, about 1 to 2 minutes per side. Transfer to a plate.

To assemble patty melts, wipe skillet; reduce heat to medium. Top bread with cheddar, then patties, onions, Swiss cheese, and remaining bread; spread tops with 1 teaspoon mayonnaise each. Cook, mayo side down and weighted with a foil-covered heavy pan, until golden brown, about 3 minutes. Remove pan; spread top of each melt with 1 teaspoon mayonnaise. Flip; weight with pan. Cook until bread is golden brown and cheese is melted, about 3 minutes.


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