Smashing Patty with Confidential Sauce


Approximately forty-five minutes 

Output: four sandwiches

One tablespoon of olive oil is required.

2 cups of finely sliced onion from 1 big onion

Six tablespoons of unsalted butter, divided Garlic powder and kosher salt

ketchup, 2 tablespoons

1 and a half pounds of lean ground beef

2:1 Worcestershire sauce

8 rye bread slices

Onion powder, 1/2 teaspoon

Roughly eight ounces of Swiss cheese, sliced


Olive oil should be heated in a big pan over medium-low heat. Twenty to twenty-five minutes after adding the sliced onions, caramelize them by cooking them, turning regularly, until they are very brown. Add little salt and pepper to taste.

A cast-iron skillet should be heated over medium-high heat while you wait. In a heated pan, melt 2 tablespoons of butter.

In a big basin, carefully blend the ground beef, ketchup, Worcestershire sauce, 1/2 teaspoon of onion powder, 1 teaspoon of salt, and a pinch of pepper. Make four equal patties out of the meat mixture; roll each one out into a circle that’s little wider than the bread slices.

Brown the patties well by cooking them in the heated pan for four or five minutes on each side. Eliminate from the skillet and place aside.

Let the patty melts come together: Remove any excess grease from the pan and melt 2 tablespoons of the remaining butter in a medium saucepan. Place four pieces of rye bread in the pan, butter sides down. Burger patties, Swiss cheese, half the caramelized onions, and a second piece of cheese should be placed atop each bun. Sandwich the melts together with the other four pieces of buttered bread, butter side up. Ines’s recipe

Two to four minutes each side, using a spatula to gently push down on the cheese occasionally, or until golden brown and melted, is the recommended cooking time for each patty melt.

After the patties have melted, place them on a cutting board and cut them diagonally. Have fun!


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