Best Indiana Patty Melt Recipes

CLASSIC PATTY MELT

Steps:

• Season ground beef with salt and pepper and divide into 3 equal-sized balls. Shape each ball as close as possible to the shape of the bread. Make an indentation in the center of each patty with your thumb.
• Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 8 minutes. Remove from the skillet and divide into 3 equal portions. Place beef patties into the same skillet and cook until desired doneness, 3 to 5 minutes per side.
• Meanwhile, spread 1 teaspoons mayonnaise on one side of each slice of bread.
• Place bread mayonnaise side-down in the skillet. Top with 1 slice of cheese, 1 beef patty, 1/3 of the onions, a second slice of cheese, and another slice of bread, mayonnaise side up. Cook bread until golden brown and cheese has started to melt, 3 to 4 minutes. Flip each sandwich over and cook an additional 3 to 4 minutes.

INDIANA PATTY MELT

Steps:

• 1. Prepare the caramelized onions first in 1 Tbsp. butter and set aside. Also make the sauce ahead and store in refrigerator until ready.
• 2. Shape the ground beef into four uniform patties and place in a large, hot skillet. Cook as you would any burger, to desired doneness, adding salt, and add 2 slices American cheese and 1 slice of Swiss to each patty. Cover the pan to help the cheese melt. Place on paper towel to drain.
• 3. Toast the bread and spread four slices with 2 Tbsp. butter. Spread the sauce on top of butter. Add the warm caramelized onions to four bread slices. Then add the patties and serve.

PATTY MELT

Steps:

• Generously season the beef with salt and pepper and form into 2 (1/2-inch thick) oval patties.
• Set aside, or place in the refrigerator while you cook the onions.
• Add 1 tablespoon olive oil into a large nonstick skillet over medium-high heat. Once oil is hot, add onion and saute until browned, about 8 minutes.
• Season the onions with red pepper flakes, salt, pepper, and chopped parsley. Remove onions from the skillet to a bowl and reserve.
• Add the remaining tablespoon oil to the hot skillet. Once hot, add the burgers and cook for 3 to 4 minutes until very browned on one side. Flip and continue cooking the other side for another 3 minutes. Remove from pan.
• Preheat a grill pan to medium-high heat.
• Assemble the patty melts:
• Top 2 pieces rye bread each with a slice of cheese, onions, the burger patty, a second slice of cheese, and a final piece of bread.
• Butter both the top and bottom of the sandwich.
• Grill each sandwich until golden and the cheese melts, about 3 to4 minutes on each side.
• Serve hot with mustard and a side of pickles.

PATTY MELT

Steps:

• Melt butter over flat top griddle or large cast-iron skillet and toast rye bread slices. Season and grill burgers on flat top. Cook to medium-rare. Put olive oil on griddle and grill onions until caramelized. Melt cheese slices over each burger. Assemble pattymelt by placing cheeseburgers over one slice each rye toast, top with caramelized onions and remaining slices of rye toast.
• Serve with French fries and sliced cantaloupe.

PATTY MELTS

Steps:

• In a medium skillet, melt 2 tablespoons of the butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally.
• In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4 patties.
• Melt 2 tablespoons of the butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.
• Assemble the patty melts this way: Slice of bread, slice of cheese, hamburger patty, a quarter of the cooked onions, another slice of cheese and another slice of bread.
• On a clean griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter and grill the sandwiches until golden brown. Remove the sandwiches and add the remaining 2 tablespoons butter to the skillet. Return the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Slice in half and serve immediately!