Description
Craving a diner-style sandwich that’s dripping with cheesy goodness and packed with flavor? Cheesy Patty Melts with Special Sauce are the ultimate comfort food, combining juicy beef patties, melted cheddar and provolone, and a tangy bacon-infused special sauce, all sandwiched between crispy, buttery rye bread.
Ingredients
For the Patty Melts
- Ground Beef (1 pound): Forms juicy, flavorful patties; an 80/20 lean-to-fat ratio is ideal for tenderness.
- Rye Bread (6 slices): Provides a tangy, sturdy base that toasts beautifully, complementing the beef and cheese.
- Onion Powder (½ teaspoon): Adds savory, umami depth to the patties.
- Garlic Powder (½ teaspoon): Enhances the beef with aromatic flavor.
- Salt and Pepper (to taste): Balances and elevates the patty’s flavor.
- Cheddar Cheese (6 slices): Brings sharp, tangy flavor and melty texture.
- Provolone Cheese (6 slices): Adds creamy, mild richness for a double-cheese effect.
- Butter (6 tablespoons, softened, unsalted): Creates a golden, crispy exterior when spread on the bread.
For the Special Sauce
- Mayonnaise (¼ cup): Forms a creamy base for the sauce.
- Chopped Bacon Pieces (2 tablespoons): Infuses smoky, savory flavor, mimicking a bacon cheeseburger.
- Ketchup (3 tablespoons): Adds tangy, sweet tomato notes.
- Sugar (1 teaspoon): Balances the sauce’s acidity with subtle sweetness.
- Relish (1 teaspoon): Brings a touch of pickle-y tang for classic burger sauce vibes.
Substitutions and Variations
- Ground Beef: Swap for ground turkey, chicken, or plant-based meat for vegetarian. Use leaner beef (90/10) for less fat, but patties may be drier.
- Rye Bread: Replace with sourdough, white, or whole wheat bread; use gluten-free bread for dietary needs.
- Onion/Garlic Powder: Use 1 teaspoon minced fresh onion or garlic for a fresher flavor, or onion salt (reduce added salt).
- Cheeses: Try Swiss, Monterey Jack, or American cheese; use dairy-free cheese for lactose-free.
- Butter: Swap for margarine, olive oil, or vegan butter for dairy-free.
- Mayonnaise: Use Greek yogurt or vegan mayo for a lighter or dairy-free sauce.
- Bacon Pieces: Substitute with bacon bits, crumbled cooked bacon, or smoked paprika for vegetarian.
- Relish: Replace with chopped pickles or omit for a smoother sauce.
- Add-Ins: Include caramelized onions, sautéed mushrooms, or jalapeños inside the melt for extra flavor.
Pro Tip: Use freshly sliced cheese for better melting; pre-sliced cheese works but may melt less smoothly. Cook bacon fresh for the sauce if possible, as it enhances flavor over pre-packaged bits
Instructions
- Form and Season Patties:
- Divide 1 pound ground beef into 3 equal portions (about ⅓ pound each).
- Shape into patties slightly larger than the rye bread slices, as they shrink during cooking. Make a slight indent in the center to prevent puffing.
- Season both sides with ½ teaspoon onion powder, ½ teaspoon garlic powder, salt, and pepper to taste.
- Tip: Handle beef gently to keep patties tender; chill for 5 minutes if soft to hold shape.
- Cook Patties:
- Heat a large skillet over medium-high heat (no oil needed, as beef fat renders).
- Cook patties for 4-5 minutes per side, until browned and cooked to medium (160°F internal temperature) or your preferred doneness.
- Remove patties from skillet and set aside on a plate; drain excess fat but leave a thin layer for flavor.
- Tip: Don’t press patties while cooking to retain juices; use a meat thermometer for accuracy.
- Make Special Sauce:
- In a small bowl, mix ¼ cup mayonnaise, 2 tablespoons chopped bacon pieces, 3 tablespoons ketchup, 1 teaspoon sugar, and 1 teaspoon relish until well combined.
- Set aside or refrigerate if making ahead (up to 3 days).
- Tip: Taste and adjust sugar or relish for desired sweetness or tang.
- Prepare Bread:
- Spread 1 tablespoon softened butter on one side of each of the 6 rye bread slices (½ tablespoon per side if spreading thinly).
- Wipe the skillet clean with a paper towel and reduce heat to medium.
- Tip: Ensure butter is soft for even spreading; don’t melt it, as it soaks into the bread.
- Assemble Melts:
- Place 3 bread slices buttered-side down in the skillet.
- Layer each with 2 slices provolone cheese, a cooked beef patty, and 2 slices cheddar cheese.
- Spread a generous layer of special sauce (about 1-2 tablespoons) on the unbuttered side of the remaining 3 bread slices, then place sauce-side down on top of the cheddar.
- Tip: Work quickly to layer while skillet is heating; press gently to help the sandwich hold together.
- Cook Melts:
- Cook for 3-4 minutes, until the bottom bread is golden brown and the cheese begins to melt.
- Carefully flip each sandwich with a spatula and cook for another 3-4 minutes, until the second side is toasted and the cheese is fully melted.
- Tip: Cover the skillet for the last 1-2 minutes to trap heat and ensure melty cheese; press lightly for even browning.
- Serve:
- Remove patty melts from the skillet and transfer to a cutting board.
- Slice diagonally if desired for easier eating, and serve immediately while the cheese is gooey (makes 3 patty melts, 3 servings).
- Tip: Serve with extra special sauce on the side for dipping.
Cooking Tips:
- Shape Patties to Fit: Match patty size to bread for balanced bites; slightly larger patties account for shrinkage.
- Low and Slow Melting: Cook on medium heat to avoid burning bread while cheese melts; covering helps.
- Check Doneness: Lift a corner of the sandwich to check for golden color before flipping.