Indulge in a Cheesy Patty Melt, a classic sandwich brimming with juicy ground beef, melted cheese, and a tangy secret sauce.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Serving Size 3
Ingredients
For the Patty Melts
Ground Beef (1 lb / ~450g)
80/20blend recommended for a juicyflavorful patty.
Rye Bread (6 slices)
Provides a sturdy base and distinctive taste.
Onion Powder (½ tsp)
Garlic Powder (½ tsp)
Salt & Pepper (to taste)
Cheddar Cheese (6 slices)
Delivers sharptangy cheese pull.
Provolone Cheese (6 slices)
Adds a creamymild counterpoint to cheddar.
Butter (6 tbsp, softened)
Spread on bread for a crispgolden finish.
For the Sauce
Mayonnaise (¼ cup)
The richcreamy foundation.
Bacon Pieces (2 tbsp, chopped)
Crispysmoky element that boosts flavor.
Ketchup (3 tbsp)
Brings subtle sweetness and a hint of tang.
Sugar (1 tsp)
Balances the savory ingredients.
Relish (1 tsp)
Adds a tartpickled note that contrasts the rich cheese and beef.
Instructions
Shape & Season Patties
Divide ground beef into three equal portions.
Shape each into a patty matching the size of your bread slices.
Sprinkle both sides with onion powder, garlic powder, salt, and pepper.
Cook the Patties
Heat a skillet over medium-high heat.
Cook patties for about 4–5 minutes per side until browned and fully cooked.
Transfer to a plate and set aside.
Prepare the Sauce
In a small bowl, stir together mayonnaise, chopped bacon, ketchup, sugar, and relish.
Adjust sweetness or tanginess to taste.
Toast the Bread (Optional but recommended)
Spread butter on one side of each rye bread slice.
In a clean skillet over medium heat, place buttered bread butter-side down until it’s lightly golden.
Flip each slice and toast briefly on the other side.
Assemble & Melt
Place three slices of bread, buttered side down (if not pre-toasted) in the skillet.
Layer with provolone slices, a cooked patty, cheddar slices, and a spoonful of the sauce on the top slice of bread (inside facing the cheese).
Press gently and cook until the bottom is golden. Flip carefully and cook until the second side is golden and cheese is melted.
Serve Hot
Transfer sandwiches to a cutting board, slice diagonally if desired, and enjoy while the cheese is oozy and delicious!
Notes
Toast Bread Separately
For an extra-crisp sandwich, lightly toast both sides of each bread slice before assembling. This prevents sogginess and intensifies the buttery crunch that pairs so well with the melted cheese and juicy patty.