These patty melts start with grilled ground beef patties. Then they get a generous amount of cheese, onions and crispy bacon. All this goodness is stacked in between white sandwich bread, then cooked grilled-cheese-style with plenty of butter.
If you want another great sandwich, try this Salisbury Steak Open-Face Sandwich, or this Buffalo Chicken Sandwich.
Patty melt ingredients
- 1½ -1¾ pounds Ground Chuck (use ground beef with some fat content)
- 1 teaspoon Salt (we use kosher Salt)
- ½ teaspoon Worcestershire Sauce
- ¼ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- 8 Bacon Slices
- About 4 tablespoon Butter, divided (1 tablespoon for the onions, and 2 teaspoons for each patty melt)
- 1 Large Onion, sliced
- 8 Cheese Slices, (we used provolone and mild cheddar)
- 8 Slices White Bread
You will also need
- Parchment paper
- Grill spray
Make the bacon
Oven preparation: Preheat oven to 350°F. Line a large baking sheet with parchment paper. Arrange the bacon on the baking sheet, without overlapping. Cook the bacon for approximately 25-30 minutes, or until it’s cooked and crispy. Remove the bacon from the oven, transfer to a pan or plate lined with a paper towel.
Stovetop preparation: Add the bacon to a large skillet, without overlapping. Cook the bacon on medium heat until it’s cooked and crispy, turning occasionally. Remove the bacon from the skillet and transfer to a pan or plate lined with a paper towel.
Cook the onions
Add 1 tablespoon butter to a large, non-stick skillet. Heat the butter over medium heat. When the butter is melted and foamy, add the onions. Cook the onions gently for 10-15 minutes, depending on how you like them.
Stir the onions only occasionally at first, but as they get going, stir them frequently to prevent burning. Remove the onions from the heat.
Make the beef patties
In a large bowl combine the ground beef, salt, Worcestershire sauce, onion powder and black pepper. Mix the ground beef with your hands just enough to combine well. Try not to overwork the meat to avoid tough, dry patties.
Separate the ground beef into four equal sections. Working with one section at a time, shape the ground beef into large burgers. Make the center slightly thinner that the outer part, and try not to make them too compact. Repeat with the remaining ground beef.
Cook’s Notes
Place a piece of parchment paper under each burger. This will make it easier to lay them on the grill. Just cut a large piece of parchment paper into four square pieces and place one under each patty.
Grill the patties for the patty melt
Grill the patties over moderate-high heat, flipping occasionally. How long to grill will depend on how you like your burgers. For medium it will take approximately 7-10 minutes. Remember that the internal temperature will rise a little bit as they rest.
Build the patty melt
Add a slice of cheese to the bottom bread slice. Top with a burger, onions, 2 bacon slices, and a slice of cheese. Top with bread.
Heat 1 teaspoon of butter in a non-stick skillet over medium-low heat. When the butter is melted and foamy, carefully add the sandwich to the skillet. Cook for 2 minutes.
Lift the patty melt using a large spatula and add 1 teaspoon of butter. As soon as it melts flip the patty melt and cook for another 2 minutes. Check the bottom and continue cooking if necessary, check it every 30 seconds or so, it will burn quickly. Flip it again if necessary, until the cheese is melted and the bread is beautifully golden brown.
Repeat with the remaining ingredients.
Patty Melt
Ingredients
- 1½ -1¾ lbs. Ground Chuck use ground beef with some fat content
- 1 tsp. Kosher Salt
- ½ tsp. Worcestershire Sauce
- ¼ tsp. Onion Powder
- ¼ tsp. Black Pepper
- 8 Bacon Slices
- 4 tbsp. Butter divided (1 tbsp. for the onions, and 2 tsp. for each patty melt)
- 1 Large Onion sliced
- 8 Cheese Slices (we used provolone and mild cheddar)
- 8 Slices White Bread
Instructions
Make the bacon
- Oven preparation: Preheat oven to 350°F. Line a large baking sheet with parchment paper. Arrange the bacon on the baking sheet, without overlapping. Cook the bacon for approximately 25-30 minutes, or until it’s cooked and crispy. Remove the bacon from the oven, transfer to a pan or plate lined with a paper towel.
- Stovetop preparation: Add the bacon to a large skillet, without overlapping. Cook the bacon on medium heat until it’s cooked and crispy, turning occasionally. Remove the bacon from the skillet and transfer to a pan or plate lined with a paper towel.
Cook the onions
- Add 1 tbsp. butter to a large, non-stick skillet. Heat the butter over medium heat. When the butter is melted and foamy, add the onions. Cook the onions gently for 10-15 minutes, depending on how you like them. Stir the onions only occasionally at first, but as they get going, stir them frequently to prevent burning. Remove the onions from the heat.
Make the patties
- In a large bowl combine the ground beef, salt, Worcestershire sauce, onion powder and black pepper. Mix the ground beef with your hands just enough to combine well. Try not to overwork the meat to avoid tough, dry patties.
- Separate the ground beef into four equal sections. Working with one section at a time, shape the ground beef into large burgers. Make the center slightly thinner that the outer part, and try not to make them too compact. Repeat with the remaining ground beef.
Grill the patties
- Grill the patties over moderate-high heat, flipping occasionally. How long to grill will depend on how you like your burgers. For medium it will take approximately 7-10 minutes. Remember that the internal temperature will rise a little bit as they rest.
Build the patty melts
- Add a slice of cheese to the bottom bread slice. Top with a burger, onions, 2 bacon slices, and a slice of cheese. Top with bread.
- Heat 1 tsp. of butter in a non-stick skillet over medium-low heat. When the butter is melted and foamy, carefully add the sandwich to the skillet. Cook for 2 minutes.
- Lift the patty melt using a large spatula and add 1 tsp. of butter. As soon as it melts flip the patty melt and cook for another 2 minutes. Check the bottom and continue cooking if necessary, check it every 30 seconds or so, it will burn quickly. Flip it again if necessary, until the cheese is melted and the bread is beautifully golden brown.
- Repeat with the remaining ingredients.
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