Description
Make the ultimate patty melt with a delicious secret sauce, caramelized onions, and perfectly grilled rye bread. Comfort food perfection in every bite!
Ingredients
Scale
- ¼ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon mustard
- 1 teaspoon pickle juice
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 12 ounces 85/15 ground beef
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 8 slices rye bread
- 3 tablespoons unsalted butter
- 4 slices Swiss cheese
- 4 slices cheddar cheese
Instructions
- Make the secret sauce: In a small bowl, stir together the mayonnaise, ketchup, mustard, pickle juice, paprika, and garlic powder. Set it aside while you get everything else going. (Pro tip: This sauce also makes a great dip for fries!)
- Caramelize the onions: Heat olive oil in your skillet over medium-low heat. Add the onions and stir occasionally. They’ll slowly soften and sweeten over the next 30 minutes. If they start sticking, add a splash of water. Patience is key here, but the flavor payoff is huge.
- Cook the patties: In a bowl, mix the ground beef with salt, pepper, and Worcestershire sauce. Form four oblong patties—shaped to fit your bread. Cook them in the same skillet over medium heat until browned on both sides. They don’t need to be cooked all the way through yet; they’ll finish cooking when we grill the sandwiches.
- Assemble the sandwiches: Butter one side of each slice of bread. On the unbuttered side, layer Swiss cheese, a beef patty, some caramelized onions, a dollop of secret sauce, and a slice of cheddar cheese. Top with another slice of bread, buttered side facing out.
- Grill to perfection: Place the sandwiches in the skillet (you might need to do this in batches) over medium heat. Grill each side for 1-2 minutes, until the bread is golden brown and the cheese is melted. Keep an eye on it—it’s easy to get distracted and burn the bread!
Notes
Got leftovers? Wrap your sandwich in foil and pop it in the fridge. It’ll stay good for up to two days. To reheat, I recommend warming it in the oven at 350°F until heated through. You can use the microwave in a pinch, but you’ll lose that crispy crust. Just don’t store it too long—this is definitely a dish best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (including caramelizing the onions)
- Category: Dinner