The Best Patty Melt You'll Ever Make

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

Swiss cheese

🥗Healthier: low-fat cheese

💰Cheaper: American cheese

Low-fat cheese reduces calories, while American cheese is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cost-effective substitute.

rye bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber, and white bread is often cheaper.

Welcome back, today we're going to make a patty melt.

Go over the ingredients to help set up for a successful cooking experience.

Prepare the sauce: mix 5 tablespoons mayonnaise, 2 tablespoons ketchup, 1 tablespoon Dijon mustard, 1 teaspoon cider vinegar, 1/2 teaspoon granulated garlic, and cayenne pepper to taste. Taste and adjust as necessary, then set aside.

Chop 2 medium white onions root to stem.

In a 14-inch non-stick pan, add a couple tablespoons of olive oil, a pinch of salt, and a couple ounces of water. Turn the heat to high and coat the onions with the oil.

Cover the pan with a lid (or foil if you don't have a lid) to help caramelize the onions faster. Check occasionally and add more water if needed to prevent burning.

After about 10 minutes of boiling, turn the heat down to about 4 out of 10 to continue caramelizing the onions for another 20 minutes, stirring occasionally.

While the onions are cooking, prepare the patties: take 1 1/2 lbs of ground chuck, add 1 tablespoon Worcestershire sauce, 1/2 teaspoon diamond crystal kosher salt, and 1/4 teaspoon black pepper. Mix gently with gloves.

Form the patties to roughly match the size of the bread.

Check the onions; if they are starting to burn, add a little more water or lower the heat.

After about 27 minutes of cooking time, check the onions for color and flavor. If they are not fully caramelized, continue cooking for another 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens