This is a fantastic recipe for tomato and onion sauce that you can prepare and cook so that you only need to check on it occasionally. With this one, there’s no perspiring over a hot burner. This can be used like ketchup on meats, in sandwiches, or with fries.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 3 |
Ingredients
- 1 pound ground beef
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons butter
- 1 large onion, sliced
- 6 teaspoons mayonnaise
- 6 slices rye bread
- 6 slices sharp Cheddar cheese
Instructions
- Season ground beef with salt and pepper; divide into 3 equal-sized balls. Shape each ball as close as possible to the shape of the bread. Make an indentation in the center of each patty with your thumb to help keep them flat while cooking.
- Melt butter in a skillet over medium heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Transfer onions into a bowl and set aside. Place beef patties into the same skillet and cook until desired doneness, 3 to 5 minutes per side.
- Meanwhile, spread 1 teaspoon of mayonnaise on one side of each slice of bread.
- Place 3 slices bread mayonnaise-side down in the skillet. Top each with 1 slice of cheese, 1 beef patty, 1/3 of the onions, a second slice of cheese, and another slice of bread, mayonnaise-side up. Cook bread until golden brown and cheese has started to melt, 3 to 4 minutes. Flip each sandwich over and cook an additional 3 to 4 minutes.
Nutrition Facts
| Calories | 822 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 178 mg |
| Dietary Fiber | 5 g |
| Protein | 46 g |
| Saturated Fat | 26 g |
| Sodium | 1358 mg |
| Sugars | 5 g |
| Fat | 54 g |
| Unsaturated Fat | 0 g |
Reviews
Oh soooo delicious definitely a new family favorite. It’s really good with honey mustard dipping sauce but u don’t have to have it. This is just so good ty for recipe.
I’ve never tried these before but will be making again. I didn’t have rye bread so used sourdough. I sprinkled a bit of garlic powder over the patties, as I always do with beef patties. I think I’ll try Swiss cheese next time, as a few others have suggested, and maybe even some mushrooms with the onions. Thanks for a great recipe!
It was fast it was easy pretty much didn’t have too much in the refrigerator difference mayonnaise was wonderful versus butter and yes turn down the heat on the bread my husband loved it and he would like to have it some more so I give it a four stars because there’s always room for improvement and maybe a little bit more seasoning different flavor I served it with an Italian bean casserole it was delicious.
You definitely should be toasting the buns 1-2 min or should lower the heat for this. The patties could use some extra seasoning. Some garlic powder or some cumin or something.
Great recipe! Only change I made was to use Swiss Cheese. Up to now we have only had Patty Melts in a restaurant. When my daughter tasted this, she said, “We can have these any time we want now!” And we will!!
Loved it. The changes i had to make were no onions, because I was out of them. I used American cheese. Next time I will be sure I have all ingredients.
For me this is the quintessential patty melt. Rye bread is a must! Regular buns,white bread,Texas toast etc just turns it into a cheeseburger. The bread should have a nice crunch on the outside while still soft on the inside. I use Swiss cheese and always use extra. It should be a slightly messy gooey delicious sandwich. And this recipe accomplishes that.
Great!
Way up north we make these but use Swiss cheese and thousand island dressing instead of Mayo (inside only). We love patty melts and I’m sure many communities make the basic patty, cheese and rye bread with their own twist. This is a good basic recipe to work with.
Supper yummy. I saved this one!
So delicious, I am savoring it!
Great recipe, with a couple changes. I omitted pepper due to preference and subbed ground turkey (healthier). Not a fan of mayo so I used butter; out of rye so I used texas toast. Used swiss instead of cheddar. Add a few dashes or worchestershire to the meat mixture and most importantly, cooked onions for 20 minutes until browned. Caramelized and softened them even more.
We have a favorite diner where we order a wonderful Patty Melt. I have tried to make them at home and they are never that good. When I saw this recipe I decided to try it although I was hesitant to put mayo on the outside. They were delicious and as good as the ones at the diner.
I believe the 2 tsp. of mayo on one side of each of the 6 slices of bread is exactly what was meant. If you’d like to adjust the amount you certainly may. I made these and they were delicious. The mayo on the outside of the bread afforded a lovely toasted sandwich. This was so simple and my family loved them.
I am the submitter of this recipe and depending on how large my bread slices are is how much mayo I use. Since I am a mayo lover, I normally slather 2 tsp mayo per slice of bread.