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Patty Melts

Just love the tangy taste of these patty melts.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 3638.3 kcal

Equipment

  • 1 Large Grill Pan A heavy-bottomed grill pan or skillet is crucial for even cooking and crust development.
  • 1 Sturdy Spatula For flipping patties and sandwiches with ease.
  • 1 Instant-Read Thermometer Ensures beef patties reach a safe internal temperature of 160°F (71°C).
  • 1 Heavy Skillet or Press Essential for pressing the patty melts, creating a crispy exterior and melting the cheese effectively.
  • 1 Cutting Board & Chef's Knife For preparing the onion slices.

Ingredients
  

Main

  • 8 medium slices sweet onion such as Vidalia®
  • 1 tablespoon balsamic vinegar
  • 1 pound extra-lean ground beef
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 serving cooking spray
  • 8 1 ounce slices rye bread
  • 3 tablespoons Dijon-mayonnaise blend such as Hellman's® Dijonnaise™
  • 1 cup shredded reduced-fat Jarlsberg cheese

Instructions
 

  • Arrange onion slices on a plate and drizzle vinegar over top. Divide beef into 4 equal portions, shaping each into a 1/2-inch thick patty. Season patties with salt and pepper.
  • Heat a large grill pan over medium heat. Coat the pan with cooking spray and add onion. Cover and cook for 6 minutes, flipping halfway. Remove from pan, cover, and keep warm.
  • Heat the grill pan over medium-high heat. Coat with more cooking spray and add patties. Cook until no longer pink in the centers, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove patties to a plate, drain and discard any grease, and wipe the pan clean with a paper towel.
  • Spread Dijon-mayonnaise blend evenly over all bread slices. Layer 4 of the slices with 2 tablespoons Jarlsberg cheese, 1 beef patty, 2 onion slices, and 2 tablespoons Jarlsberg. Place remaining bread slices mustard-side down on top of the sandwiches.
  • Heat the grill pan over medium heat and coat with cooking spray. Add sandwiches to the pan and place a cast iron or other heavy skillet on top, pressing gently to flatten sandwiches. Cook until bread is toasted, about 3 minutes per side, leaving the skillet on top as they cook.

Notes

For truly exceptional patty melts, focus on building layers of flavor. When caramelizing the onions, consider a touch more time over lower heat, perhaps with a pinch of brown sugar, to develop a deeper sweetness that complements the tangy balsamic. For the beef patties, avoid overworking the ground beef; gentle handling keeps them tender. Ensure a good sear on the patties before assembling. The Dijon-mayonnaise blend is excellent, but for an extra layer of richness and a golden-brown crust, lightly butter the exterior of the rye bread slices before grilling, in addition to using cooking spray on the pan. The heavy skillet or press is indispensable – it ensures even contact with the heat, resulting in a beautifully crispy exterior and perfectly melted cheese. Don't rush this final grilling stage; patience will reward you with a superior texture.