Patty Melts with Secret Sauce
The ultimate diner-style comfort food: juicy beef patties, caramelized onions, melty Swiss cheese, and a special “secret sauce” all grilled between slices of buttery rye bread. This is a sandwich worth mastering.
Prep Time: 20 mins | Cook Time: 25 mins | Serves: 2 (can be doubled)
Ingredients
For the Caramelized Onions:
· 1 large yellow onion, thinly sliced
· 1 tbsp butter or olive oil
· Pinch of salt and sugar (to aid caramelization)
For the Secret Sauce:
· ¼ cup mayonnaise
· 2 tbsp ketchup
· 1 tbsp dill pickle relish (or finely chopped pickles)
· 1 tsp yellow mustard
· ½ tsp Worcestershire sauce
· ¼ tsp garlic powder
· Salt and pepper to taste
For the Patties:
· 1 lb ground beef (80/20 fat for best flavor)
· Salt and black pepper
· 1 tsp Worcestershire sauce (optional)
· 4 slices Swiss cheese (or Gruyère)
For Assembly:
· 4 slices rye bread (marble rye is classic)
· Butter, softened (for grilling)
Instructions
- Caramelize the Onions
· In a skillet over medium-low heat, melt butter. Add onions, a pinch of salt, and sugar.
· Cook, stirring occasionally, for 20-25 minutes until soft, golden brown, and sweet. Low and slow is key. Set aside.
- Make the Secret Sauce
· Mix all sauce ingredients in a small bowl. Cover and refrigerate until ready to use.
- Form & Cook the Patties
· Divide beef into two equal portions. Gently shape into oval patties slightly larger than your bread slices (they’ll shrink).
· Season both sides generously with salt and pepper.
· Heat a skillet or griddle over medium-high heat. Cook patties for 3-4 minutes per side for medium, or until desired doneness.
· During the last minute, top each patty with 2 slices of Swiss cheese. Cover the skillet briefly to melt.
- Assemble & Grill the Sandwiches
· Spread secret sauce on one side of each slice of rye bread.
· On the un-sauced side of two bread slices, layer: cheese-topped patty → caramelized onions → second slice of bread (sauce-side down).
· Spread the outside of each sandwich with softened butter.
- Griddle to Perfection
· Wipe out the skillet and return to medium heat.
· Grill each sandwich for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and crisp and the cheese is fully melted.
· Let rest for 1-2 minutes before slicing diagonally.
- Serve
· Serve hot with extra secret sauce for dipping and classic diner sides like pickles, coleslaw, or fries.
Success Tips
· Don’t Overwork the Beef: Handle gently to keep patties tender.
· Low & Slow Onions: Rushing this step won’t yield the same sweet, deep flavor.
· Butter the Bread, Not the Pan: This ensures even browning and maximum crispness.
· Use a Press: Lightly press the sandwich while grilling for even contact.
Make-Ahead & Storage
· Onions: Can be made 3 days ahead and refrigerated. Reheat gently.
· Secret Sauce: Keeps for 1 week in the fridge.
· Patties: Shape and refrigerate raw up to 1 day ahead.
· Leftovers: Reheat in a skillet or toaster oven to maintain crispness.
Delicious Variations
· Mushroom-Swiss: Add sautéed mushrooms with the onions.
· Bacon Patty Melt: Add crispy bacon inside the sandwich.
· Turkey Patty Melt: Use ground turkey and provolone cheese.
· Spicy: Add jalapeños or sriracha to the secret sauce.
· Reuben-Style: Use corned beef instead of a beef patty and add sauerkraut.
This diner classic, with its irresistible sauce and gooey, savory layers, is sure to become a favorite!