PATTY MELTS WITH SECRET SAUCE

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Of course! The patty melt is a diner classic—a beautiful hybrid of a burger and a grilled cheese, and that “secret sauce” is what takes it over the top. This recipe breaks down how to make the perfect, crispy, buttery sandwich with a sauce you’ll want to put on everything.

The Ultimate Patty Melts with “Secret” Sauce

This recipe makes 2 generous patty melts. The sauce is a zesty, Russian-dressing-style concoction that cuts through the richness perfectly.

Ingredients

For the Secret Sauce:

· 1/2 cup mayonnaise
· 2 tablespoons ketchup
· 1 tablespoon sweet pickle relish (or finely chopped dill pickles)
· 2 teaspoons yellow mustard
· 1 teaspoon Worcestershire sauce
· 1 teaspoon white vinegar or lemon juice
· 1/2 teaspoon smoked paprika
· 1/4 teaspoon garlic powder
· A few dashes of hot sauce (like Tabasco)
· Salt and pepper to taste

For the Patties & Caramelized Onions:

· 1 large yellow onion, thinly sliced
· 1 tablespoon butter
· 1 tablespoon olive oil
· 1 lb ground beef (80/20 blend is ideal)
· 1 teaspoon Worcestershire sauce
· Salt and black pepper

For Assembly:

· 4 slices of good rye bread or sourdough bread (marble rye is classic)
· 4 slices Swiss cheese (or Gruyère for extra flavor)
· 3-4 tablespoons softened butter, for grilling

Instructions

Part 1: Make the Secret Sauce & Caramelize the Onions

  1. Make the Sauce: In a small bowl, combine all the ingredients for the secret sauce: mayonnaise, ketchup, pickle relish, mustard, Worcestershire, vinegar, smoked paprika, garlic powder, and hot sauce. Stir until smooth. Taste and adjust seasoning with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. (This can be made days in advance).
  2. Caramelize the Onions: This is a slow process, but don’t rush it!
    · In a large skillet (preferably cast iron) over medium-low heat, melt the 1 tbsp butter with the olive oil.
    · Add the sliced onions and a pinch of salt. Cook slowly, stirring every few minutes, for 25-35 minutes until the onions are deeply golden brown, soft, and sweet. If they start to burn, reduce the heat. If the pan gets too dry, add a splash of water.
    · Once caramelized, transfer the onions to a bowl.

Part 2: Form and Cook the Patties

  1. In a medium bowl, gently combine the ground beef, 1 tsp Worcestershire sauce, and a generous amount of salt and pepper. Do not overwork the meat.
  2. Divide the mixture into two equal portions. Shape each portion into an oval that will fit nicely on your slices of rye bread. Make them slightly larger than the bread, as they will shrink when cooking.
  3. Using your thumb, make a shallow dimple in the center of each patty—this prevents it from puffing up.
  4. Wipe out the skillet you used for the onions and return it to medium-high heat. Cook the patties for 3-4 minutes per side for medium, or until cooked to your desired doneness. Do not press down on the patties!
  5. Remove the patties to a plate.

Part 3: Assemble and Grill the Patty Melts

  1. Assemble: Take two slices of rye bread. On each, place the following in this order:
    · A generous swipe of the chilled secret sauce.
    · 1 slice of Swiss cheese.
    · One cooked beef patty.
    · A large heap of caramelized onions.
    · Another swipe of secret sauce.
    · A second slice of Swiss cheese.
    · Top with the second slice of rye bread.
  2. Butter the Bread: Spread a thin, even layer of softened butter on the outside of the top and bottom slices of bread.
  3. Grill to Perfection:
    · Reduce the heat to medium-low. Place the assembled sandwiches in the skillet.
    · Cook for 3-5 minutes per side, pressing down gently with a spatula, until the bread is golden brown and crispy and the cheese is utterly melted. If the bread is browning too quickly, reduce the heat.
    · For best results, you can use a sandwich press or a heavy-bottomed pan to weigh them down.
  4. Serve: Remove the patty melts from the skillet, let them rest for a minute (the cheese is lava-hot!), then slice diagonally and serve immediately.

Tips for the Perfect Patty Melt:

· The Bread is Key: Rye bread provides the classic, tangy flavor that pairs perfectly with the beef and Swiss. Sourdough is a fantastic second choice.
· Don’t Skip the Dimple: The dimple in the raw patty is a small step that makes a big difference in getting an evenly cooked, flat patty.
· Low and Slow for Grilling: A medium-low heat ensures the bread gets crispy and golden without burning before the cheese has a chance to melt completely.
· Secret Sauce Upgrade: For a more “animal-style” twist, add a tablespoon of finely minced caramelized onion to the sauce itself.
· Bacon Makes it Better: Add two slices of crispy cooked bacon inside each sandwich for the ultimate indulgence.

Enjoy the best patty melt you’ll ever have, right at home

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