Griddle-Seared Beef Patties with House Dressing
Why You’ll Love This Recipe
Quick Comfort Food: Dinner is ready in just 30 minutes, making it perfect for busy weeknights.
Family Favorite: This classic diner sandwich is an instant hit with kids (and picky husbands!).
Budget-Friendly Protein: Uses simple ground meat, making it easy on the grocery budget.
The Signature Sauce: The zesty, creamy dressing elevates the whole meal from basic to brilliant.
Maximum Crunch & Goo: A combination of two cheeses and perfectly buttered, toasted bread delivers the best texture contrast.
Ingredients You’ll Need
The protein base for forming the savory core.
A classic, dark, sturdy bread that can hold up to melting and toasting.
Aromatic powders used to infuse the meat with deep, savory flavor.
Fine seasonings to bring out the natural taste of the beef.
A mild, stretchy white cheese for the perfect melting texture.
A sharp, yellow cheese that adds a crucial layer of tang and richness.
The essential fat needed to create a crisp, golden, irresistible crust on the bread.
The creamy, neutral base for the signature dressing.
Salty, smoky pieces that add a punch of texture and depth to the sauce.
A sweet, classic red condiment that provides color and balance to the dressing.
Sweetener and tangy pickled vegetables to balance the creamy sauce with zesty brightness.
How It’s Made
The magic starts by shaping and seasoning the beef into flats that match the bread. Simultaneously, you’ll blend the creamy, tangy, and savory elements for the quick house dressing. The seasoned beef gets seared on the stovetop first. The final step involves layering the buttered bread, melting cheeses, and cooked patty, griddling the entire assembly until it’s toasted to a beautiful golden-brown on both sides.
Tips, Variations & Storage
Tip for Patty Shape: When forming the ground meat, press them flatter than you think you should! They’ll shrink a little on the pan, and you want them to mostly match the bread slice for the perfect melt.
Substitution for Bread: If you don’t have rye, you can use Texas Toast or even a thick-cut sourdough. The goal is a sturdy slice that won’t fall apart under the cheese and beef.
Add-in for Flavor: Sautéed caramelized onions are a classic addition to a Patty Melt. Cook them low and slow in a separate pan until they are deeply browned and sweet, then layer them on top of the beef patty before grilling.
Dietary Swap: For a leaner option, swap the ground beef for ground turkey, ensuring you add a bit more seasoning to keep the flavor profile strong.
Storage: The signature dressing can be made ahead of time and kept in an airtight container in the refrigerator for up to one week.
Freezer Notes: I don’t recommend freezing the assembled patty melt. However, you can freeze the seasoned, uncooked beef patties in a freezer bag for up to three months. Thaw them completely before cooking.
FAQ
What is the best way to melt the cheese quickly? Keep the heat on medium, not high. You want the bread to toast slowly while the heat conducts and melts the cheese from below. Placing a lid over the skillet for the last minute can help trap steam and speed up the melting process.
Can I use a single type of cheese? Absolutely! While the recipe calls for two for complexity, you can easily use all cheddar or all provolone. Swiss cheese is another traditional and delicious choice for a melt sandwich.
Can I make the sauce without bacon pieces? Yes, if you need a vegetarian or pork-free option, you can omit the bacon entirely. To replace the smokiness, consider adding a very small dash of liquid smoke or a pinch of smoked paprika to the dressing instead.
What kind of relish works best for the dressing? Use a classic sweet pickle relish. The tiny chunks of sweet pickle are essential for providing that characteristic tang and texture that helps balance the creamy and savory elements of the sauce.
I’m worried about the meat drying out. How do I prevent this? Be careful not to overcook the patties. Since they are thin, they cook quickly. Use a meat thermometer to ensure they reach a safe internal temperature, then remove them promptly to stay juicy.
What’s a good side dish for a Patty Melt? Keep it simple! You can’t go wrong with classic crinkle-cut French fries, a simple tossed side salad, or some dill pickle spears to cut through the richness of the sandwich.
Recipes
For the Griddle Melts:
1 pound Ground sirloin or chuck
6 slices Dark pumpernickel or marbled rye bread
½ teaspoon Dried granulated onion
½ teaspoon Dehydrated garlic powder
Fine salt and freshly cracked black pepper to season
6 slices Sharp yellow aged cheddar cheese
6 slices Mild white Italian provolone cheese
6 tablespoons Unsalted cultured dairy butter, softened for spreading
For the Signature House Dressing:
¼ cup Creamy salad dressing mayonnaise base
2 tablespoons Crispy cured pork belly bits bacon pieces
3 tablespoons Tomato condiment ketchup
1 teaspoon Granulated cane sweetener
1 teaspoon Sweet pickled cucumber relish
Instructions
Part 1: Preparing the Beef and Dressing
Divide the one-pound portion of ground meat into three equal sections. Press and shape each section into a thin patty, ensuring the dimensions closely match your slices of bread.
Season both faces of the formed meat patties with the dehydrated onion, granulated garlic, fine salt, and black pepper.
In a small mixing vessel, thoroughly incorporate all components for the signature house dressing: the creamy salad dressing, cured pork belly bits, tomato condiment, cane sweetener, and cucumber relish. Set this mixture aside.
Part 2: Cooking and Assembly
Heat a heavy skillet or frying pan over a medium-high setting. Place the seasoned patties into the hot pan and cook until they are done to your liking. Once finished, remove the cooked meat from the skillet.
Clean the skillet used for the beef, wiping out any residual grease. Return the pan to the burner and decrease the heat to a medium setting.
Using the softened dairy, evenly coat one exterior face of all six bread slices.
Place three of the buttered bread slices into the skillet with the buttered side facing down.
On top of each bread slice in the pan, layer two slices of provolone cheese, followed by one cooked beef patty, and finally two slices of cheddar cheese.
Apply a small amount of the prepared signature sauce onto the unbuttered side of the three remaining bread slices.
Place these sauce-coated slices on top of the assembled sandwiches, with the dressing facing down toward the cheddar.
Allow the sandwich to cook until the bottom slice is perfectly toasted and golden. Once toasted, carefully turn the entire sandwich over using a sturdy spatula.
Continue to toast the second side until it achieves a crisp texture and all internal cheeses are completely melted and gooey. Serve the griddle-seared beef melts immediately.