Although this burger melt recipe is fantastic, it is in no way a healthy meal. I heartily recommend this as a special treat or to go with some beers, friends, and sports. This recipe was created by combining several others over time and pragmatically using the ingredients I had on hand in my kitchen at the time of the trial. In order to make it straightforward and not take away from the Thousand Island-like sauce, I purposefully omitted Worcestershire and other burger seasonings. Serve with hash browns or french fries.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 3 |
| Yield: | 3 patty melts |
Ingredients
- 6 slices rye bread
- 6 tablespoons butter, softened
- 1 pound ground beef
- ¾ teaspoon ground black pepper
- ½ teaspoon sea salt
- ¼ teaspoon onion powder
- 3 tablespoons mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon real bacon bits
- 1 teaspoon sweet relish
- 1 teaspoon white sugar
- 6 slices Cheddar cheese
- 6 slices provolone cheese
Instructions
- Cover 1 side of each bread slice thoroughly and generously with butter; set aside.
- Mix ground beef, pepper, salt, and onion powder together in a bowl until thoroughly combined, but do not overmix or meat will not have the proper consistency after it is cooked. Form 3 patties to fit the shape of the bread.
- Heat a large nonstick skillet over medium-high heat. Add patties and cook for 2 to 3 minutes. Flip, making sure patties do not break, and cook for another 2 to 3 minutes. Reduce heat to low, and cook until no longer pink in the centers, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- While the burgers are cooking, combine mayonnaise, ketchup, bacon bits, relish, and sugar for sauce in a small bowl. Stir until mayonnaise and ketchup are well binded.
- Heat another large skillet over medium-low heat. Place 1 slice bread in the skillet, buttered-side down. Top with 2 slices Cheddar cheese, a cooked patty, and 2 slices provolone cheese. Spread a thin layer of sauce on the unbuttered side of a second slice of bread, and place sauce-side down on top of provolone. Repeat to make remaining patty melts, working in batches if necessary.
- Cook until bread is lightly toasted and cheese is melted, 2 to 3 minutes per side.
- Margarine can be used instead of butter, and minced dill pickle or an unsweetened relish will work as a substitute for sweet relish. As a result, adjust the sugar accordingly.
Nutrition Facts
| Calories | 1242 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 260 mg |
| Dietary Fiber | 4 g |
| Protein | 61 g |
| Saturated Fat | 48 g |
| Sodium | 2093 mg |
| Sugars | 8 g |
| Fat | 94 g |
| Unsaturated Fat | 0 g |
Reviews
I did not use any of the seasonings in the recipe for the patty. Instead i used beefy onion soup mix. I love the sauce recipe but i did replace the mayo for miracle whip and omitted the sugar. I also used dill relish rather than sweet (thats what i had on hand). Added cooked onions on top of the patty. I love rye bread but i think it would also be good on sour dough. Will def make this a regular!
These are fantastic! I subbed sourdough bread for the rye bread. I also chopped up my own fried bacon versus buying the canned bacon bits. These are really good. I will be making them again.
Very good!
Very good!
Very good