Grammy's Kitchen · Patty Melt · Patty Melt
One of 19 patty melt recipes we measured
from tastesbetterfromscratch.com
It ranks #3 of 19 for bread crispness among the patty melt recipes we compared. 5 cooks on tastesbetterfromscratch.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 19.
| this recipe | typical | |
|---|---|---|
| fat | 21% | 14% |
| salt | 0% | 0% |
| aromatics | 28% | 30% |
| sweetener | 6% | 0% |
Adapts cleanly: nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1.5 pounds ground chuck ((80/20 blend)) |
| salt and pepper | |
| 300 g | 2 large yellow onions (, thinly sliced) |
| 27 g | 2 Tablespoon oil |
| 14 g | 1 Tablespoon butter |
| 400 g | 10 slices good quality sourdough bread (or Rye bread*) |
| 10 large slices Monterey Jack or Swiss Cheese | |
| 71 g | 5 Tablespoons butter (, softened, for buttering bread) |
| 110 g | 1/2 cup mayonnaise |
| 68 g | 1/4 cup ketchup |
| 12 g | 2 Tablespoons pickle relish (, or diced dill pickles) |
| 13 g | 1 heaping Tablespoon yellow mustard |
| 5 g | 1 teaspoon white vinegar |
| 3 g | 1 teaspoon garlic powder |
| 1 g | 1/2 teaspoon paprika |
| salt and pepper (, to taste) |
Method: 6 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“A very delicious dinner that my brother was very excited to pick out... so much that he eagerly offered to help make it! The sauce was bomb, and the patty melts were crowd pleasing.” — a cook, 5.0★
“Awesome! Followed the recipe exactly already made it twice everyone loved it!” — a cook, 5.0★