Patty Melt

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  • 1 large, sweet onion, sliced
  • 2 tablespoons oil
  • 2 pounds ground beef
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 teaspoon each garlic salt and onion powder
  • 1 cup Thousand Island dressing
  • 1/4 cup mayonnaise
  • 8 slices rye bread
  • 8 slices each Swiss and cheddar (or American) cheeses


Heat a sauté pan over medium heat. Add oil and onions. Sauté until onions are slightly caramelized. While onions cook, mix ground beef with salt, pepper, garlic salt and onion powder. Divide beef into eight equal portions and roll into balls. Flatten between two pieces of parchment paper to form thin patties (no more than 1/4-inch thick). Remove onions from pan and set aside. Fry burger patties over medium-high until they form a crust. Remove and place on paper towels.

Coat one side of a piece of bread with dressing and top with two patties, two slices of cheddar, 1/4 of the onions, and two slices of Swiss. Spread dressing on one side of another piece of bread and place on top.

Repeat to make four patty melts.

Finally, spread a very thin layer of mayonnaise on the outside of both sides of the sandwich and grill on medium heat until the outsides are crispy and the cheese is melted.

Recipe from Central Market Mill Creek - Culinary Resource Center
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