Patty Melt with Secret Sauce — a detailed, step-by-step recipe

The patty melt is comfort-food magic: a juicy seasoned beef patty sandwiched between buttered rye (or sourdough) and griddled until the bread is crisp and golden, with cheese melted to gooey perfection. Add a bright, tangy “secret sauce” and you have something that tastes like diner nostalgia and a tiny celebration all at once. Below is a full, unique recipe with step-by-step instructions, tips, and variations so you can nail it every time.

Yields: 2 large patty melts (or 4 small)
Active time: ~30 minutes
Total time: ~40–45 minutes (including quick caramelizing)

Ingredients

For the patties

• 12 oz (340 g) ground beef, 80/20 (or two 6-oz patties)
• ½ tsp fine salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• 1 tsp Worcestershire sauce (optional)
• 1 tbsp neutral oil (for the pan)

For the onions (caramelized but quick)

• 1 medium yellow onion, thinly sliced
• 1 tbsp butter
• ½ tsp salt
• 1 tsp brown sugar (optional — speeds caramelization)
• 2 tbsp water (to deglaze)

For the secret sauce

• ¼ cup mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp ketchup
• 1 tbsp sweet pickle relish (or finely chopped dill pickles)
• 1 tsp apple cider vinegar or lemon juice
• ½ tsp smoked paprika (or regular paprika)
• Pinch of garlic powder
• Salt & pepper to taste

(Mix all sauce ingredients in a small bowl and refrigerate while you cook — it brightens as it rests.)

For assembly & griddling

• 4 slices rye bread (or sourdough / marbled rye)
• 4–6 slices Swiss cheese or Gruyère (2–3 per sandwich depending on size)
• 2 tbsp butter, softened (for spreading on bread)
• Optional: a few pickle slices for serving

Equipment

• Large skillet or griddle (cast iron works great)
• Spatula
• Small bowl for sauce
• Plate and foil (for resting)

Step-by-step method

1 — Make the secret sauce

1. In a small bowl, whisk together mayonnaise, mustard, ketchup, relish, vinegar, paprika, and garlic powder.
2. Season with a little salt and pepper to taste. Cover and refrigerate while you cook. (Sauce will keep in the fridge for several days.)

2 — Caramelize the onions (quick method)

1. Heat a skillet over medium heat and add butter. When melted, add sliced onions and sprinkle with salt.
2. Cook, stirring every 2 minutes, until soft and translucent (5–8 minutes). Add the brown sugar to speed up caramelization and encourage deep color.
3. When onions are golden-brown (about 10–12 minutes total), add 2 tbsp water and scrape up any browned bits. Reduce heat to low and keep warm. Remove from pan when ready to assemble.

Tip: If you want deeper, slower caramelization, cook onions over medium-low for 20–25 minutes, stirring occasionally.

3 — Shape and season the patties

1. Divide beef into two equal portions (or four for smaller patties). Gently form into flat, slightly oval patties about the same size as your bread slices — they should be a little larger than the bread because they’ll shrink as they cook. Don’t overwork the meat.
2. Season both sides with salt, pepper, and garlic powder. Press a slight shallow dimple in the center of each patty — it helps them cook evenly.

4 — Cook the patties

1. Heat your skillet or griddle to medium-high and add 1 tbsp oil. When shimmering, add the patties.
2. Cook undisturbed about 3–4 minutes per side for medium (time depends on thickness). If you like them more well done, add another minute per side. During the last 60–90 seconds of cooking, lay the cheese slices on each patty so they begin to melt.
3. Remove patties to a plate and tent with foil to keep warm.

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