Patty Melt!

Hello friends,

I love patty melts.
A lot of people will say it’s basically just a hamburger on bread — and they’re not wrong — but the bread gives it a completely different feel. The toppings also stay inside the bread way better than they do on a regular burger bun.

Traditionally, a patty melt is pretty simple: beef patty, onions, and cheese on rye. But I made two variations this time — one for my wife and one for me. They both turned out great, and hopefully this gives you a little inspiration to make your own patty melt on the griddle.

How it started:

• Bacon goes down first (always)
• White onions and mushrooms cooked in the bacon grease
• Thick beef patties, smashed and seasoned
• Swiss cheese on everything
• Sourdough toasted right on the griddle

The two builds:

My wife’s patty melt

• Swiss cheese
• Mushrooms & onions
• Bacon
• Lots of A1 sauce

My patty melt

• Paper-thin onions smashed into the beef (Oklahoma onion burger style)
• Swiss cheese
• Bacon
• Burger sauce

The onion-heavy burger ends up soaking in all the beef fat and juices. If you love onions, it’s hard to beat. If you don’t… you’ve been warned.

I served both with wavy potato chips. Burgers get fries. Patty melts get chips. That’s just how I do it.

I walk through both versions step-by-step in the video.

Watch My Video:

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​Cheers,
Johnny

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