One of the best ways to test if a Wisconsin restaurant can make good food is to order a Patty Melt. While it seems very simple (and is a Wisconsin staple), you would be surprised how many of them can’t nail this sandwich…
A lot of times, you’ll find a burger that is underseasoned and overcooked. The onions don’t provide any flavor and are still slightly raw and slimy. And the worst yet, soggy bread that doesn’t hold a nice crunch from your first bite, all the way to your last!
Lucky for you, if you follow this recipe, you will be the Queen (or King) of Patty Melts—and that is a title worth earning! (At least I think so.)
Since there aren’t many ingredients, it is crucial you get the right ones and cook them the right way. Below is a breakdown of the ingredients you need and a few tips on how I prepare them:
- The Bread – As you will see in my recipe, I chose sourdough for my melt. The classic version uses rye bread, but I am personally a bigger fan of sourdough. Either way, make sure you grab freshly made bread from the bakery section in your grocery store. Bread is a big part of the flavor.
- The Cheese – Good old-fashioned sharp cheddar will get the deed done. You can also feel free to experiment here. A three pepper cheddar would add some nice heat, while some smoked gouda would make a nice ooey gooey cheese pull.
- Caramelized Onions – Stop scrolling here and pay attention, because this is one of the most important ingredients to get right. You want onions that have been slow-cooked and are deeply golden brown. If you have a recipe, great! If you need one, check out mine.
- Ground Beef – Typically, either 80/20 or 85/15 ground beef will work here. I don’t like to go too lean with the beef. If you are concerned about a little more fat/grease, you’re probably not going to make this recipe anyway. 🙂
See below for full measurements and cooking instructions!
Equipment
- Cast iron skillet
Ingredients
- 1 onion
- 2/3 lb ground Beef
- burger Seasoning Use your favorite or mine
- 2 Tbsp. butter
- 4 Pieces of bread
- 4 Slices of sharp cheddar cheese
For My Caramelized Onions (Or make your own)
- 1 onion
- 3 Tbsp. butter
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. garlic powder
- 1/4 tsp. red pepper flakes optional
- 1-2 Tbsp. Worcestershire
- 3 Tbsp. butter
Instructions
- In your cast iron skillet, caramelize your onions.
- Remove when deeply golden brown and set aside
- While the onions are cooking, slit your ground beef into 2 patties and shape them into squares slightly bigger than the size of your bread (they will shrink when they cook).
- Generously season both sides of your meat. If you don’t have the Kinder’s rub I use, I suggest mixing equal parts salt, pepper, and garlic powder, and using that!
- Add the burgers to your pan and cook to medium rare (about 2.5-3 mins per side). Make sure to only flip once to lock in juices. (You can cook longer if needed, but the meat will cook more later.)
- Remove the meat and set aside. Wipe out the pan if there is a lot of grease.
- Butter one side of the bread and place it on the pan, butter side down.
- Add a piece of cheese, then some of the onions, then a cooked burger patty, 1 more slice of cheese, and the final piece of bread (buttered with butter facing up).
- Cook until deeply golden brown and flip. Do the same for the other side.
- Slice and eat.
- Enjoy!
