Ingredients needed
Ground beef / beef mince. I used an 80/20 beef to fat ratio as I wanted the patties to be super flavorful and juicy. Cheese. I used a mixture of Gruyère and sharp cheddar cheese. Swiss cheese or any other good melting cheese will work well. Onions. Mushrooms. Butter. Bread. I used thick slices of white bread but any bread of your choice will work. Salt and black pepper. Garlic powder. Optional.
How to make a patty melt
There are three parts to cooking a patty melt. First you want to form and cook the patties. Then in the same pan, caramelize the onions and mushrooms and finally you assemble the sandwiches and grill them in a hot skillet until hot and melty. The caramelized onions takes the longest as you need to allow them time to break down over medium-low heat and caramelize slowly. Cooking the onions and mushrooms in the same pan as the beef patties allow means none of the delicious “fond” leftover after the patties have cooked goes to waste. I also pour any of the beef’s resting juices into the mushrooms (inspired by Serious Eats) which adds even more flavor.
Can I make this ahead?
All the elements of a patty melt can be made up to a day in advance. The onions and mushrooms will last for a week in the fridge in an airtight container. Even the patties can be made and cooked completely then kept in the refrigerator until you’re ready to assemble and cook the melts.
Grilled cheese recipes
