Blackstone Patty Melts
Thin beef patties with slow-caramelized onions and Swiss on buttery griddled rye, plus a tangy melt sauce. Diner classic, done right.
- Blackstone
- Griddle
- Beef
- Lunch
- 50 min total
- Serves 4
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 1 1/2 lb ground chuck, 80/20, formed into 4 thin oval patties
- 2 yellow onions, sliced thin
- 1 tbsp vegetable oil
- 4 tbsp butter, softened, divided
- 8 slices rye bread
- 8 slices Swiss cheese
- salt and black pepper, to taste
Melt sauce
- 1/3 cup mayo
- 1 tbsp ketchup
- 1 tsp yellow mustard
- 1 tsp Worcestershire sauce
Steps
Step 1: Mix the melt sauce ingredients and set aside. Shape the patties about the size and shape of your bread slices.
Step 2: Heat the Blackstone to medium-low (about 325°F) on one side. Add the oil and 1 tablespoon butter and pile on the onions with a pinch of salt. Cook 20 to 25 minutes, tossing every few minutes, until soft and deep golden. Add a squirt of water if they start to stick.
Step 3: Turn the other side to high. Season the patties with salt and pepper and cook 3 minutes per side until browned and cooked through (160°F).
Step 4: Spread the rest of the butter on one side of each bread slice. Turn the griddle down to medium (about 350°F).
Step 5: Lay 4 slices of bread butter-side down. Top each with a slice of Swiss, a patty, a pile of onions, a spoon of sauce and another slice of Swiss. Cap with bread, butter-side up.
Step 6: Cook 3 to 4 minutes per side, pressing gently, until the bread is crisp and golden and the cheese is melted. Cut in half and serve.
Swaps
- Bread: Marbled rye, sourdough or Texas toast.
- Cheese: American, or one slice of each.
- Onions: Short on time? Cook them 10 minutes on medium. Not as sweet, still good.
Tips
- Cheese on both sides of the patty glues the sandwich together.
- Shape the patties to the bread, not round. Every bite gets beef.
The story
HAM Cooking. Let’s fire it up.
The patty melt is a burger that got tired of being a burger and went to work at a diner. It wears rye bread and Swiss cheese and drives a sensible car.
The whole thing lives or dies by the onions. Real caramelized onions take 20 minutes or more over low heat. That time lets the natural sugars in the onion slowly brown, which is where the sweetness comes from. Turn it up to save time and the outside burns before the sugar develops. The good news is the Blackstone lets you set one side low for onions and another side high for patties, so the long part runs in the background while you do everything else.
Rye, Swiss, onions, beef. It’s a perfect sandwich, and I’ll fight about it.
HAM out.
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