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I recently bought a Weber Cast Iron Griddle for my gas grill. I absolutely love cooking with it. It is just like cooking on a flat top grill. It gets amazingly hot, which is exactly what I need to cook a patty melt. I like a little crust on my patty melt burgers, but with tender juicy insides. And the bread has to be grilled just until it has a little crunch and can stand up to the patty and onions.
Make Them Outside. Or Inside.
You can also make these on your stovetop. You’ll want to use a large skillet, preferably cast iron. Or better, use a Griddler from Cuisinart. I really like cooking them outside. As much as I do love burgers cooked over charcoal, I’m a huge fan of cooking them on a griddle too. They always come out fantastic. And the griddle makes it so easy to make a great patty melt like this one.
Also try my taco melt and my copycat of the yummy Frisco melt from Steak ‘n Shake.
Patty Melt
Equipment
Ingredients
- 5 tablespoons unsalted butter divided
- 1 Vidallia onion sliced thin
- 1 pound ground beef
- kosher salt
- freshly ground black pepper
- ½ teaspoon Worcestershire Sauce
- 8 slices American cheese
- 8 slices marbled rye bread
Instructions
- Melt 1 tablespoon of butter in a large skillet (or on a griddle) over medium heat.
- Add onions and cook until the onions are soft and golden, stirring often, 20-30 minutes. Remove onions.
- Place beef into a large bowl along with salt and pepper, to taste, and the Worcestershire sauce. Mix well.
- Form meat into 4 4 ounce patties.
- Melt 2 more tablespoons of butter in the skillet. Add the beef patties and cook on both sides until done. Remove meat and any scraps.
- Melt 1 more tablespoon of butter in the skillet. Working in batches, brown the bread on one side, while melting cheese on the topside of each slice. Add more butter as needed.
- Assemble patty melts by placing burgers on bread and top with onions and remaining bread slice.
Notes
Nutrition
Nutritional values are approximate.
