Super Patty Melt Recipe

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Super Patty Melt Recipe :-This restaurant, known as The Majestic, has been serving up hearty meals since 1929, making it a classic example of the American diner. A neon sign, vinyl booths, and waiters dressed in white doily aprons are all part of the establishment.

The entire menu does not deviate from what one would anticipate from a diner. Biscuits are not included in the menu items that include tuna melt, chicken salad, club sandwiches, and omelets with grits and toast. Even though they are from the south, it is a little strange.

Super Patty Melt Recipe


Ingredients :

  • 1 pound ground beef preferably grass fed
  • 3/4 cup caramelized onions
  • 4 to 8 slices swiss cheese enough to cover a piece of bread
  • 4 to 8 slices cheddar cheese enough to cover a piece of bread
  • 4 Tablespoons unsalted butter, softened or mayonnaise
  • 8 whole slices rye bread or your favorite sandwich bread
  • A sprinkle kosher salt and pepper for the raw burger patties

Instructions :

If you don’t have frozen caramelized onions, make them this way

  • Take two large onions, split them in half, peel them, and then cut them into half moons. If you do not already have caramelized onions, repeat this process.If the onions are browning too soon, reduce the heat to medium and continue to cook them.
  • A little bit more oil or some water should be added if the liquid evaporates. If you want to prevent the onions from burning, you will need some form of liquid.
  • When using caramelized onions that have been frozen, cook them over medium heat. After it has reached the desired temperature, transfer it to a tray and cover it with aluminum foil.
  • A tablespoon of canola oil should be heated in a skillet over medium-high heat. The onions should be cooked for twenty to twenty-five minutes, or until they have a wonderful golden brown color. Stirring frequently.


Form the burger patties

  • In order to cook the burgers and, eventually, the patty melts, you should maintain the same pan.To account for the fact that the meat will shrink as it cooks, you should shape it into an oval patty that is slightly larger than the bread itself.
  • Place on a baking sheet that has been prepared with parchment paper, season one side with salt and pepper, and place in the freezer for a few minutes, approximately ten to fifteen minutes.
  • One pound of ground beef, ideally grass-fed, should be cut into four equal parts.

Cook the burgers

  • While the patties are being frozen, you should put together the additional ingredients and prepare any side dishes that you intend to serve when you serve them.
  • If you want the burger to be medium-rare, you should griddle it on the stove over medium-high heat for two to three minutes on each side. As soon as you notice the juice rising to the top, flip the dish. When it is done, remove it.


Assemble and cook the patty melts

  • You should start by placing the cheddar cheese on a slice of bread, then add some caramelized onions, then the grilled burger, and finally finish with the Swiss cheese and another piece of rye bread. Spread a single piece of rye with butter or mayonnaise that has been softened.
  • Reduce the heat to a medium setting. To clean the pan, use a paper towel to wipe it down. Grill the sandwich on the griddle in the same manner that you would a grilled cheese sandwich, with the mayonnaise side facing down.
  • As soon as the bottom bread is golden, spread it with mayonnaise and flip it over. This should take approximately three minutes on each side, which is just enough time to toast the bread and melt the cheese


patty melt recipe cut in half

Recipe Notes :

  • When you construct a burger patty that is as thin as this one, it is difficult to get the spatula under the patty without the patty losing its shape through the process of flash freezing.
  • Through the process of freezing the burgers for a few minutes, the burger patties will become more solid, which will make them easier to manipulate.
  • During the process of producing the patty melt, it is helpful to place the burger patty between two sheets of parchment or wax paper and push it down until it reaches a thickness of ¼ inch. Adjust the shape slightly as necessary. Easy to clean up as well.


  • In contrast to large, thick burgers, patty melts are more on the thinner side. It is possible that this is due to the fact that rye bread is larger than a burger bun, which results in the patties having a larger surface area. Otherwise, you would end up with a piece of hamburger meat that is just enormous!
  • Which is better: butter or mayonnaise? Bread made with butter will have a sweeter flavor and a crispier texture. While butter is more likely to burn, mayonnaise is less likely to do so and has a wonderful golden color.
  • If you must use mayonnaise, apply it in a very thin layer; otherwise, the bread will become soaked.


  • In order to cook the burgers and, eventually, the patty melts, you should maintain the same pan. It is imperative that you use a paper towel to clean the pan, since failure to do so may result in the bread having black spots or sections that have been burned.
  • In order to clean the pan, there is no need to use water; all that is required is a quick swipe with a paper towel.
  • You don’t have any caramelized onions frozen, do you? Because you want to save time, you should make sure that you begin the caramelized onions first, even before you put together all of the other components.


  • Utilizing two pans will result in even more time savings. Begin with preparing the onions, and then proceed to follow the instructions in the order that they are given. In this manner, you will be able to finish the meal in thirty-five minutes or perhaps less.
  • You will have dinner ready to eat in fifteen minutes if you use the Make-Ahead methods that we provide in this post.
  • Make sure to check out the page for directions on freezing, changes, and substitutions of ingredients.


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