Patty Melts with Secret Sauce
Buttery toasted rye bread stacked with a juicy seasoned beef patty, a double layer of melty provolone and cheddar, and a creamy, tangy secret sauce.
Ingredients
For the Patty Melts
- 1 lb ground beef
- 6 slices rye bread
- ½ tsp onion powder
- ½ tsp garlic powder
- salt and pepper to taste
- 6 slices cheddar cheese
- 6 slices provolone cheese
- 6 Tbsp butter softened and unsalted
For the Secret Sauce
- ¼ cup mayonnaise
- 2 Tbsp chopped bacon pieces
- 3 Tbsp ketchup
- 1 tsp sugar
- 1 tsp relish
Instructions
- Form the meat into 3 flattened patties with roughly the same shape as your bread slices.
- Season the meat on both sides with the onion powder, garlic powder, and salt and pepper to taste.
- Cook the patties over medium-high heat on the stove until cooked through. Remove from the pan.
- While the meat is cooking, mix together the ingredients for the sauce until well incorporated.
- Wipe the skillet used to cook the meat clean and reduce the heat to medium.
- Butter one side of each piece of bread well.
- Place three pieces of bread, buttered side down, in the skillet.
- Top each slice of bread with 2 slices of provolone cheese, a meat patty, and 2 slices of cheddar cheese.
- Spread a little of the sauce on the non-buttered side of the remaining slices of bread, and place them sauce side down on top of the patty melts in the skillet.
- Flip the patty melts over once the provolone has melted and the first side of the bread is well toasted.
- Toast the other side of the bread well, and then serve hot with extra secret sauce for dipping.
Notes
Wipe the skillet clean after cooking the patties so the bread toasts golden without scorched bits. Reheat leftovers in a skillet instead of the microwave so the bread crisps back up. Delicious with fries, chips, or pickle spears.
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