Classic Beef Patty Melt
Ding ding ding! Order up! Try this diner classic for lunch or dinner today. A Ground Beef patty is sandwiched between dense rye bread, cheese and sautéed onions.
Cook Time: 38 Minutes
Servings: 4
Ingredients: 9
Ingredients
Preparation
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Step 1
Heat heavy large cast iron or non-stick skillet or griddle on medium heat. Meanwhile, combine ground beef, Worcestershire sauce, pepper and salt in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
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Step 2
Place patties in skillet; cook 10 to 12 minutes until instant-read thermometer inserted horizontally into center of patty registers 160°F for medium doneness, turning occasionally. Remove from skillet; keep warm.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
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Step 3
Melt 1 tablespoon butter in same skillet. Add onion; cook 6 to 8 minutes or until golden brown and very tender, stirring often. Remove onions from skillet; keep warm.
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Step 4
Spread remaining 1 tablespoon butter on one side of each bread slice half. Place 2 bread halves, buttered-side down in skillet. Layer each with 1 slice American cheese, 1 burger and 1 slice Swiss cheese; quarter of onion mixture, top with bread slices, buttered-side up. Weight down sandwiches with heavy pan; cook 1 to 3 minutes on each side or until bread is golden brown, turning sandwiches once. Repeat with remaining bread, burgers and cheeses.
Cooking Tip: All sandwiches may be toasted at the same time using larger skillet or griddle.
Nutrition Information
455 Calories
14g SAT FAT
34g PROTEIN
3.8 mg IRON
6.6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 455 Calories; 234 Calories from fat; 26g Total Fat (14 g Saturated Fat; 0.5 g Trans Fat; 8 g Monounsaturated Fat;) 128 mg Cholesterol; 928 mg Sodium; 22 g Total Carbohydrate; 2.6 g Dietary Fiber; 34 g Protein; 3.8 mg Iron; 479 mg Potassium; 6.3 mg NE Niacin; 0.4 mg Vitamin B6; 2.6 mcg Vitamin B12; 6.6 mg Zinc; 34.1 mcg Selenium; 90.9 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Potassium, and Choline.
The Essential Ingredients
- Ground Beef: Also called ‘hamburger,’ it’s made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
- American Cheese: Processed cheese known for its creamy texture and mild flavor and bright orange color. Melts very easily making it popular for burgers and grilled cheese sandwiches.
- Onion: These versatile roots veggies bring a sharpness to any dish, without adding too much spice. Onions come on many varieties, but most often are seen in white, yellow, and red. Onions are a staple of many cuisines, and are a pillar of a classic mirepoix, a soup and sauce base consisting of carrots, onions, and celery.
- Worcestershire Sauce: This bold and tangy sauce (and condiment) is a blend of vinegar, anchovies, molasses and spices. It’s packed with umami flavor and used to flavor many dishes.
- Rye Bread: Originating in central and Eastern Europe, this is a hearty bread made from rye flour. It has a very distinct tangy flavor and dense texture. It can be light or dark, depending on the flour used. It’s popular in deli cuisine and pairs well with cured meats like corned or roast beef.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What are some tips to a perfectly cooked burger patty?
There are so many, but here are our top tips! Keep the seasoning simple, avoid overworking the ground beef when shaping, chill before cooking and rest patties before serving.
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Should I press the sandwiches while cooking?
Yes. Pressing them while cooking will help them stay together, melt the cheese and hold it all together.
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Can I caramelize the onions ahead of time?
Yes, the onions can be prepared ahead of time to make it easier to build the patty melt.
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Can I substitute the bread or cheeses?
You definitely can! Sourdough, Texas toast or whole wheat bread are great options. In addition, Cheddar, provolone or pepperjack cheeses are great cheese substitutes.
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