This recipe isn’t just about a sandwich, it’s a journey through taste! We’re bringing back a classic patty melt from the 1940s with a twist – you get to choose between the perfectly convenient indoor version or the insanely flavorful outdoor version cooked on a sizzling griddle. Both ways are guaranteed to have you saying “fire!”
Dinnertime was a battleground in my house growing up. My brother craved chicken nuggets every night, my sister insisted on pasta (with cheese, and only cheese), and I, the adventurous one (or so I thought), would beg for something different. Enter the patty melt. My dad, a self-proclaimed “curator of classic cuisine,” introduced this magical creation one random Tuesday night. The gooey cheese, the savory meat, the perfectly caramelized onions sandwiched between slices of toasted white bread – it was unlike anything I’d ever had. It was, in a word, revelatory.
Fast forward to me, an adult with my own kitchen. The other night, the familiar dinnertime indecision hit me. Then, a lightbulb moment! I could recreate that epic patty melt experience from my childhood. But here’s the thing – I wanted options. The convenience of a quick indoor version and the smoky goodness of a grilled patty melt. So, I decided to experiment. This recipe is the result, and let me tell you, it’s a winner. Get ready to dive into a flavor explosion that will have you wondering why this sandwich wasn’t gracing your dinner table all along.
Why You’ll Love This Recipe
- Quick and Easy: Both versions come together in a flash, perfect for busy weeknights or a satisfying weekend lunch.
- Flavor Packed: Caramelized onions, a cheesy, meaty patty, and a tangy sauce create an explosion of flavor in every bite.
- Customizable: Don’t love processed cheese? Swap it out for swiss! Want a thicker patty? Go for it! This recipe is your canvas to create your perfect patty melt.
- Indoor or Outdoor: The beauty of this recipe is you can choose between the convenience of your stovetop or take it outside for that smoky, grilled taste.
Ingredients
Indoor Patty Melt Mix:
- 1 lb Ground Beef (80/20 lean to fat ratio)
- Garlic Powder (to taste)
- Onion Powder (to taste)
- Korean Chili Flakes (to taste)
- Salt and Pepper (to taste)
Patty Melt Sauce:
- 2 tbsp Mayonnaise
- 2 tbsp Ketchup
- 1 tbsp Mustard
- 1 tsp Worcestershire Sauce
Other:
- 2 tbsp Butter
- 1 Sweet Onion (thinly sliced)
- White Bread (2 slices per sandwich)
- American Cheese (4 slices)
Optional (for Outdoor Version):
- Grill or Griddle
- Charcoal
Instructions
Indoor Version
- Caramelize the Onions: Melt butter in a non-stick skillet over medium heat. Add the onions and cook slowly until golden brown and caramelized, about 10 minutes. Tip: Add a splash of water to deglaze the pan if anything sticks.
- Cook the Beef: Increase heat to medium-high and add the ground beef. Crumble the meat as it cooks until browned through. Season with garlic powder, onion powder, Korean chili flakes, salt, and pepper.
- Assemble the Patty Melt: Add the cheese slices to the cooked beef and stir until melted. Taste and adjust seasonings as needed. In a separate pan, toast the bread slices with a little mayo for a golden brown crust.
- Spread the Patty Melt Sauce: Combine mayonnaise, ketchup, mustard, and Worcestershire sauce in a small bowl. Spread sauce on one side of each toasted bread slice.
- Cook the Sandwich: Place one bread slice, sauce side down, in the skillet with the beef mixture. Top with the caramelized onions and another slice of bread, sauce side up. Cook for 2-3 minutes per side, or until golden brown and cheese is melted.
Outdoor Version
- Prepare the Grill: Heat your grill or griddle to high heat. If using charcoal, let the coals get nice and hot.
- Cook the Patties: Form the ground beef into two thin patties. Season with salt and pepper. Place the patties on the hot grill and cook for 2-3 minutes per side, or until cooked through and have a nice char.
- Assemble and Toast: Assemble your sandwich the same way as the indoor version, using toasted bread with mayo. Place the sandwich on the grill and cook for 1-2 minutes per side, or until golden brown and cheese is melted.
- Serve Immediately and Enjoy!
Tips
- Want a thicker patty for the outdoor version? Simply use more ground beef per patty.
- Don’t have Korean chili flakes? Regular red pepper flakes will work in a pinch.
