Patty Melt with Secret Sauce delivers golden-crisp rye bread wrapped around juicy beef, silky onions, molten cheese, and a tangy, house-style spread.
Satisfies late-night diner cravings without leaving the kitchen.
Key Ingredients for Patty Melt with Secret Sauce
Ground beef – provides rich, beefy flavor and enough fat to stay moist under high heat.
Caramelized onions – add deep sweetness that balances the sauce’s tang.
Rye bread – its hearty crumb resists sogginess and gives subtle caraway notes.
Swiss cheese – melts into nutty, creamy layers that hug the patty.
Sharp cheddar – punches in bold, orange richness and extra pull.
Secret sauce (mayo, ketchup, Dijon, pickle juice, paprika, garlic) – bright, zesty counterpoint that ties every bite together.
Building Your Patty Melt with Secret Sauce
Slow-sweat onions until mahogany and jammy.
Season ground beef, shape thin oval patties, and sear to a caramel crust.
Butter rye, stack Swiss, patty, onions, spoonfuls of secret sauce, cheddar, and top bread.
Griddle until each side shatters crisp and cheese flows. The aroma signals it’s time to dive in.
Pro Tips for Patty Melt with Secret Sauce
Caramelize patiently 30 minutes transforms onions from sharp to candy-sweet.
Smash patties thinner than the bread to ensure even layering.
Swirl a splash of water under the skillet lid for turbo-melting cheese without over-toasting rye.
Swap marble rye or sourdough for a flavor twist, and keep extra sauce chilled for fry-dipping later.
Storing Patty Melt with Secret Sauce Leftovers
Cool sandwiches completely, then wrap individually in foil and refrigerate up to 3 days.
Reheat wrapped in a 175 °C (350 °F) oven for 10 minutes to revive crisp edges.
Freeze patties and onions separately up to 2 months; assemble and griddle straight from thawed components for near-fresh results.
Frequently Asked Questions
Can turkey or plant-based patties replace beef?
Yes, use the same seasoning ratio but lower heat slightly for leaner meats to avoid dryness.
Is a cast-iron skillet necessary?
Any heavy pan that maintains steady heat browns patties and bread well; stainless steel works fine.
Shortcut for faster onions?
Add a pinch of baking soda to sliced onions; it jump-starts browning and shaves off about 10 minutes.
Best cheese substitutes?
Gruyère for Swiss-like nuttiness, or American slices for extra melt; balance with a sharper cheese to keep flavor depth.
Patty Melt with Secret Sauce
Ingredients
Secret Sauce
- ¼ teaspoon paprika
- 2 tablespoons ketchup
- ¼ cup mayonnaise
- 1 teaspoon pickle juice
- ¼ teaspoon garlic powder
- 1 tablespoon Dijon mustard
Patty Melts
- 1 teaspoon Worcestershire sauce
- 3 tablespoons unsalted butter
- 4 cheddar cheese slices
- ½ teaspoon freshly ground pepper
- 12 ounces 85/15 ground beef
- 2 large onions thinly sliced
- ½ teaspoon salt
- 8 slices rye bread
- 2 tablespoons olive oil
- 4 Swiss cheese slices
Instructions
- Blend the mayonnaise, ketchup, Dijon, pickle juice, paprika, and garlic powder in a small bowl until perfectly smooth; refrigerate until needed.
- Warm the olive oil in a large skillet over medium-low heat, add the onions, and cook slowly, stirring occasionally, until they turn a deep golden brown—about 30 minutes. If they begin to scorch, lower the heat and moisten with a splash of water. Transfer the onions to a dish and set aside.
- Combine the ground beef with the salt, pepper, and Worcestershire sauce, then shape the mixture into four thin oblong patties that mimic the shape of the bread.
- Increase the skillet to medium heat and sear the patties until browned on both sides. Remove to a plate and wipe excess grease from the pan.
- Butter one side of each slice of rye. Build each sandwich in this order: bread (buttered side down), one slice Swiss, a beef patty, a generous layer of caramelized onions, a spoonful of secret sauce, one slice cheddar, and the second slice of bread (buttered side up).
- Return the skillet to medium heat and grill the sandwiches until the underside is crisp and golden, 1–2 minutes; flip and toast the second side to the same rich color, allowing the cheese to melt through.
- Halve each patty melt and serve hot, offering any remaining sauce on the side.