Patty Melts with Special Sauce Recipe

Ground beef: The main protein for the patties, providing a rich and savory flavor.

Rye bread: Adds a distinct taste and texture that sets this sandwich apart from regular burgers.

Swiss cheese: Melts beautifully over the patties, offering a creamy and nutty flavor.

Onion: Caramelized to bring out its natural sweetness, adding depth to the sandwich.

Butter: Used for cooking the onions and toasting the bread, adding richness.

Mayonnaise: Forms the base of the special sauce, providing creaminess.

Ketchup: Adds a touch of sweetness and tang to the special sauce.

Dijon mustard: Brings a subtle tanginess to the special sauce.

Worcestershire sauce: Adds umami and depth to the special sauce.

Garlic powder: Enhances the flavor of the special sauce with a hint of garlic.

When caramelizing onions, be patient and avoid rushing the process. Cook them over medium heat, stirring occasionally, to allow the natural sugars to develop a rich, deep flavor. If they start to stick, add a splash of water to deglaze the pan and continue cooking. This will ensure your patty melts have a perfect balance of sweetness and savoriness.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• rye bread - Substitute with sourdough bread: Sourdough offers a tangy flavor that complements the savory ingredients well.

• swiss cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor that pairs nicely with the other ingredients.

• sliced onion - Substitute with caramelized shallots: Caramelized shallots offer a sweeter and more delicate flavor compared to regular onions.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and still provides a good medium for sautéing.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt is a healthier alternative that adds creaminess and tang.

• ketchup - Substitute with tomato paste: Tomato paste is less sweet and more concentrated, providing a richer tomato flavor.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with added texture from the mustard seeds.

• worcestershire sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor and depth to the sauce.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more robust and aromatic flavor compared to garlic powder.

• Allow the patty melts to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap each patty melt individually in aluminum foil or plastic wrap. This helps maintain freshness and prevents them from sticking together.
• Place the wrapped patty melts in an airtight container or a resealable plastic bag. This provides an extra layer of protection against freezer burn.
• Label the container or bag with the date. This ensures you keep track of how long they have been stored.
• Store in the refrigerator for up to 3 days. For longer storage, place them in the freezer where they can last up to 2 months.
• When ready to reheat, if frozen, thaw the patty melts in the refrigerator overnight. This ensures even reheating.
• To reheat, preheat your oven to 350°F (175°C). Place the patty melts on a baking sheet and cover with aluminum foil. Heat for about 15-20 minutes or until warmed through.
• Alternatively, you can reheat in a skillet over medium heat. Cook each side for about 3-4 minutes until the bread is crispy and the cheese is melted.
• For a quick option, use a microwave. Place the patty melt on a microwave-safe plate, cover with a damp paper towel, and heat for 1-2 minutes. Note that this method may not keep the bread as crispy.
• Serve immediately after reheating for the best texture and flavor. Enjoy your patty melts with a side of fries or a salad for a complete meal.

• Preheat your oven to 350°F. Place the patty melts on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent the bread from becoming too crispy. Bake for about 10-15 minutes or until the cheese is melted and the beef patties are heated through.

• For a quicker method, use a skillet. Heat the skillet over medium heat and add a small amount of butter or olive oil. Place the patty melts in the skillet and cover with a lid. Cook for about 3-4 minutes per side, or until the cheese is melted and the beef patties are warmed through.

• If you prefer using a microwave, place the patty melts on a microwave-safe plate. Cover them with a damp paper towel to keep the bread from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• For an air fryer, preheat it to 350°F. Place the patty melts in the basket, making sure they are not overlapping. Air fry for about 5-7 minutes, or until the cheese is melted and the beef patties are heated through.

• Mixing bowl: Use this to combine all the ingredients for the special sauce.

• Skillet: Essential for cooking the onions, patties, and assembled sandwiches.

• Spatula: Handy for flipping the patties and sandwiches in the skillet.

• Knife: Needed for slicing the onion.

• Cutting board: Provides a safe surface for slicing the onion.

• Measuring spoons: Useful for measuring out the mayonnaise, ketchup, dijon mustard, worcestershire sauce, and garlic powder.

• Measuring cup: Required for measuring the mayonnaise.

• Plate: Use this to set aside the caramelized onions and cooked patties.

• Butter knife: Ideal for spreading the special sauce on the bread slices.

Prepare the special sauce ahead: Mix the mayonnaise, ketchup, dijon mustard, worcestershire sauce, and garlic powder in advance and store in the fridge.

Caramelize onions in bulk: Cook a large batch of onions and store leftovers for future recipes.

Pre-shape patties: Form ground beef into patties and refrigerate them until ready to cook.

Use a griddle: Cook multiple patties and sandwiches simultaneously to save time.

Assemble sandwiches in advance: Prepare the patty melts and store them in the fridge, then cook when needed.