Classic Patty Melts

I wasn’t going to post this recipe, because I figured that everyone knew how to make it, but then my girlfriend asked me “what’s a patty melt?” Sacre bleu! This is perhaps my all time favorite burger iteration, and everyone should know how to make it at home. In case of a snowstorm.

Or a faux-storm.

Be sure to get that 80/20 fat ratio going on and don’t let your burgers overcook (I kind of did and I couldn’t be more annoyed about it).

Patty Melts

1 lb. ground beef

1 onions and 1 cup mushrooms, sliced

butter and oil, in which to sautee

Worcestershire sauce

steak sauce

mayonnaise

mustard

rye bread

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1. Sautee the onions and mushrooms in a little butter nd oil. Sautee them slowly ,over medium low heat. This is going to take about 30 minutes and it’s worth it – you don’t want fried onions. You want sweet, caramelized onions. The mushrooms just get better and juicier as you go – don’t forget the salt and pepper!

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2. Season the meat with the Worcestershire sauce and steak sauce. I use a sauce that has a good kick of horseradish, because I don’t like a ton of condiments actually on the burger itself.

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3. Remove the onions and add 4 VERY GENTLY formed patties. Then, I cover the pan with a lid and walk away for maybe 5 minutes for a rare burger, 7 minutes for a medium rare one. I steam them because I love a patty that is jut too loose to flip and the juicy, steamed texture.

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4. Add the cheese to the top of the burger when it’s about a minute away from being done and watch it melt. Awww yeah.

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5. Assemble on the bread with mayo, mustard, and relish if you have it (we didn’t).

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6. Eat with potato chips.

The patty melt is so perfect that it doesn’t need condiments or a fancy side dish. It’s all about the crunchy bread, the juicy meat, the tangy cheese, and the sweet onions. I added mushrooms but they aren’t necessary. The Worcestershire sauce certainly is necessary, and I love the kick of steak sauce mixed into the patty. Since I steam this burger, the patty is soft and juicy. The crunch comes through in the rye toast – it has to be rye! And no ketchup! And don’t skimp on the mayo! I know, I know – lots of rules with this burger.

In this case, rules weren’t meant to be broken – they were meant to be devoured.

Comments

  1. Only one of the best burgers ever! I do this the same, except I grill the sandwich after it’s all assembled. Grilled cheese style. Extra crunchy happiness.