A wonderful patty melt is created with perfectly seasoned, juicy ground sirloin burgers, sautéed onion, and Cheddar cheese.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 45 mins |
| Servings: | 4 |
| Yield: | 4 patty melts |
Ingredients
- 1 pound ground sirloin
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced, or more to taste
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons unsalted butter
- 3 tablespoons olive oil
- 2 medium onions, sliced
- cooking spray
- 4 slices Cheddar cheese
- 4 teaspoons Dijon mustard (Optional)
- 8 slices rye bread, lightly toasted
Instructions
- Mix sirloin, Worcestershire sauce, garlic, salt, and pepper together by hand in a medium bowl. Form into 4 hamburger patties and wrap in plastic wrap. Place in the refrigerator until flavors have melded, 4 hours to overnight.
- Heat butter and olive oil in a large skillet over medium heat until melted. Add onions and saute until they begin to caramelize, about 15 minutes, reducing heat to medium-low if they seem to be sizzling too much.
- Spray a large skillet with cooking spray and heat over medium heat. Place hamburger patties in the skillet and cook for 3 minutes per side, topping each patty with a slice of Cheddar cheese after flipping.
- Place patties on toasted rye bread. Top with warm onions, Dijon mustard, and remaining bread.
- You can use American cheese instead of Cheddar, if preferred.
Nutrition Facts
| Calories | 621 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 5 g |
| Protein | 33 g |
| Saturated Fat | 16 g |
| Sodium | 1101 mg |
| Sugars | 5 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
I have made these for 30 some years one of my favorites, I don’t use rye but a thin slice bread. I also didn’t let it sit for 4hrs but it was delicious Betty F. Augusta, Ks
An easy and delicious recipe for patty melts. I used Swiss cheese rather than cheddar because that’s what hubby prefers. I did not fully read the recipe and I did not have the time to marinate the meat. They were still very good. Thanks for the recipe.