There’s just something about a gooey, cheesy, buttery patty melt that hits the spot some days. It’s comfort food to the max. Both my mom and my wife list a patty melt near the top of their favorites and for good reason. Buttery delicious sourdough bread (or rye, if that’s your thing) is topped with caramelized onions, a savory beef burger, two kinds of gooey melted cheese, and it’s dripping in a tangy sauce that is the perfect complement. Do I have your attention yet?
I’ve been wanting to share my recipe for patty melts for a while now, so when my friends at Holten Meats sent me some of their Chop House Certified Angus and Angus Sirloin 1/3 Pound Steak Burgers, I knew what I had to do.
Now, let me be clear about this. I’ve been a little bit of a snob when it comes to frozen burgers. They just haven’t been my jam. But these changed my mind. Seriously. Outside of them being incredibly convenient, these packed some serious flavor. The ingredients on the Angus Sirloin burgers I used were just certified Angus beef, celery salt, black pepper, and rosemary extract. There’s a lot to be said about knowing exactly what’s in your food. 
Now, my favorite way to cook burgers when I’m not firing up the grill is in a cast iron skillet. It gives the burgers that authentic flat top grill flavor. You know what I’m talking about – those greasy spoon diner burgers cooker up by a guy in a paper hat. You know where I’m going with this!
Sure, you can do it in another kind of skillet, but nothing beats cast iron for this one.
Some will argue that a true patty melt doesn’t have a sauce. And they can’t just keep on arguing. I’ll be over here with my fingers in my ears and my tongue sticking out. Okay, not really. Well, maybe… I just love the flavor and extra gooeyness that the sauce gives my version. I bet you will too. Y’all enjoy!
- 2 large sweet onions, peeled, halved, and thinly sliced
- 8 tablespoons unsalted butter, divided
- 1/3 cup mayonnaise
- 2 tablespoons ketchup
- 1/2 teaspoon yellow mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 4 Chop House by Holten Angus Sirloin Steak Burgers
- 8 slices thick cut sourdough or rye bread
- 4 slices medium cheddar cheese
- 4 slices swiss cheese
In a large skillet, melt 2 tablespoons of butter over medium-low heat. Add the onions and cook over low heat, stirring occasionally, until they are golden and soft - about 30 minutes.
Make the sauce by combining the mayonnaise, ketchup, mustard, garlic powder, and black pepper. Set aside.
Heat a large cast iron skillet over medium-high heat. Add two tablespoons of butter then cook the burger patties according to the package instructions. Wipe the skillet clean.
Assemble each sandwich by spreading the sauce on one side of all 8 slices of bread. Divide the onions between 4 slices of bread. Top each with a burger patty, one slice of each cheese, and then another slice of bread.
Add 2 tablespoons of butter to a skillet over medium-low heat. Swirl to coat the pan with the melted butter. Add the assembled sandwiches and cook until the bread is golden brown. Flip the sandwiches and add the remaining 2 tablespoons of butter. Move the sandwiches around to coat them in butter. Cook until golden brown. Serve immediately.
This post is sponsored by my friends at Chop House (by Holten) Steak Burgers, but the thoughts and opinions expressed are all my own – just as always.
Southern Tomato Gravy and Setting the Timer
Slow Cooker Beef and Noodles
Coca-Cola BBQ Sauce
Feeding people makes me happy. It’s just about as plain and simple as that. There are few things in this world that I delight more in than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! 
Sounds yummy! I tried making them in the cast iron, but the white bread I was using stuck to the pan, so happy to find a recipe that uses thicker bread and great instructions!
I hope these turn out great for you, Kimberly!!
Oh my, these look absolutely delicious!
Thanks, Julie!!