The patty melt. What’s not to love about a patty melt. It’s a delicious combination of a burger and a luscious grilled cheese. It’s typically served on rye bread with sautéed onions, but a nice white bread tastes just as good. It’s been a diner staple for years and it really doesn’t get the credit it deserves. It’s like the under dressed burger when looked upon for the first time, you might not think much of it, but then you take that first crunchy, juicy cheesy bite, you soon realize that this is truly the star of the show.
For me the patty melt is not only a total indulgent comfort food, but it also reminds me of my dad. When I was a kid if my mom had to work late or wanted a girls day out with friends, he would take me to one of our special places for dinner. I call them special places, but really they were the Kmart café way back when….yes it shows my age and don’t knock it the food was good from what I remember…and a little mom and pop burger place not far from where we lived. He introduced me to my first patty melt there at that burger place. It was so simple but oh so good. This patty melt is no different… ok a little different. On the outside it might look like a typical patty melt, but it packs a tasty delectable punch. It has that same juicy patty that has been smashed a little thinner like a regular patty melt with the melted cheesy goodness of swiss and Colby Jack. It’s topped with onions that have been simmered and caramelized in bourbon whiskey, butter and brown sugar. Then there is the burger sauce, a slightly spicy, creamy sauce that adds just enough kick to send this melt over the top. Just when you didn’t think it could get any better, it’s all nestled between two slices of buttery grilled Texas toast. Now I’m really wanting another patty melt.
Here’s what you need to make your own:
This was for 4 burgers
*Texas toast; 2 slices per burger
*2 TBS butter
*sliced swiss cheese, 1 slice per sandwich
*sliced Colby Jack cheese, 1 slice per sandwich
For the Bourbon Whiskey Onions:
*1 medium onion, chopped
*2 TBS butter
*1 1/2 TBS bourbon whiskey
*1 1/2 tsp. brown sugar, or more to taste
*1/2 tsp. salt or more to taste
*cracked pepper to taste
For the Kicked Up Burger Sauce:
*1/4 cup mayonnaise
*1 TBS. Dijon mustard
*1/2 tsp. chipotle chili powder or more to taste
*1/2 tsp. onion powder, or more to taste
*1 tsp. Worcestershire sauce
For the Patties:
*1 1/2 lbs ground beef
*1 TBS Worcestershire sauce
*2 tsp. onion powder
*2 tsp garlic powder
*cracked black pepper to taste
*1/2 tsp. salt
For the onions:
In a medium sauce pan add all of the ingredients for the Bourbon whiskey onions.
Stir all of the ingredients together and heat on medium high heat until the onions start to cook, then turn the heat down to medium low. Simmer for about 20 minutes or until the onions are soft and turn a golden brown, stirring often. Taste and add more salt if needed.
For the Burger sauce:
In a small bowl, combine all of the ingredients and stir well to blend together.
Refrigerate until ready to use.
For the Patties
In a large bowl, place in the ground beef and the rest of the ingredients for the burger patties.
Mix until combined, but do not over mix or the patties will not be as tender; form into 4 patties.
Heat a large cast iron pan to medium high heat. When the pan is very hot, add the patties to the pan.
With a spatula, press down on the patties to flatten them out a bit.
Cook for about 3 minutes and flip them over and continue to cook another 3 minutes or until the patties are done.
Remove from the pan and set aside.
Wipe out the pan but it’s ok to leave some of the drippings behind if desired.
Heat the pan on medium heat and add 1 TBS of butter.
After the butter has melted place 1 piece of bread for each sandwich into the pan.
then a hamburger patty
a slice of Colby Jack cheese
Spoon on some of the onion mixture on top of the cheese.
Then slather on some of that delectable sauce.
And lastly, top with another slice of bread. When the bottom bread is toasted, add another tablespoon of butter and gently turn the sandwich over.
Continue cooking until the other side of the bread is toasted as well.
Carefully turn the sandwich over with the sauce and onions right side up and place on to a plate.
Serve while still warm and enjoy!