Easy Patty Melt with Secret Sauce

Crispy, cheesy, buttery, and flavorful, this patty melt takes the best parts of a burger and a grilled cheese and combines them with a tangy, creamy secret sauce.

 Prep & Cook Time

 Ingredients

For the Patty Melts:

• 500 g (1 lb) ground beef (80/20 lean)

• 1 small onion, thinly sliced

• 1 tbsp butter

• 4–6 slices rye bread (or sourdough, Texas toast, etc.)

• 4–6 slices of cheese (Swiss, American, or cheddar)

• 1–2 tbsp butter (for grilling the bread)

• Salt and pepper, to taste

For the Secret Sauce:

• 3 tbsp mayonnaise

• 1 tbsp ketchup

• 1 tsp yellow mustard

• 1 tsp sweet pickle relish

• 1/4 tsp garlic powder

• 1/4 tsp paprika

• Dash of hot sauce (optional)

 Instructions

 1. Caramelize the Onions

1. Melt 1 tbsp butter in a skillet over medium heat.

2. Add the sliced onions and cook slowly for 10–15 minutes, stirring occasionally, until golden and caramelized.

3. Season lightly with salt and set aside.

 Slow cooking brings out the sweetness in the onions. Don’t rush this step!

 2. Make the Secret Sauce

1. In a small bowl, mix together all sauce ingredients until smooth.

2. Taste and adjust seasoning (add more relish for sweetness, more mustard for tang).

3. Refrigerate until ready to use.

 3. Form and Cook the Patties

1. Divide the ground beef into 2 or 3 thin oval patties, roughly the shape of your bread.

2. Season both sides with salt and pepper.

3. In the same skillet, cook the patties over medium-high heat for 3–4 minutes per side, until nicely browned and cooked through.

4. Set aside.

 4. Assemble the Patty Melts

1. Butter one side of each slice of bread.

2. Place slices buttered side down on a clean surface.

3. On the inside (non-buttered side), layer in this order:

   • Slice of cheese

   • Burger patty

   • Caramelized onions

   • Secret sauce (spread generously)

   • Another slice of cheese

   • Top with second slice of bread, buttered side up

 5. Grill the Melts

1. Heat a skillet or griddle over medium-low heat.

2. Cook each sandwich for 3–4 minutes per side, pressing slightly with a spatula, until the bread is golden and the cheese is fully melted.

 Go low and slow to avoid burning the bread before the cheese melts.

 Serving Suggestions

 Storage & Reheating

 Tips & Variations

• Cheese options: Swiss is classic, but cheddar, provolone, or even pepper jack work great.

• Bread choices: Rye is traditional, but sourdough or Texas toast make great alternatives.

• Make it spicy: Add sliced jalapeños or a dash of sriracha to the sauce.

• Add bacon: Because bacon makes everything better.

Recipe Summary