Grammy's Kitchen · Patty Melt · Patty Melt
One of 19 patty melt recipes we measured
from www.wellplated.com
It ranks #2 of 19 for structural integrity among the patty melt recipes we compared. 3 cooks on www.wellplated.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 | 5% | 14% |
| salt | 1% | 0% |
| aromatics | 18% | 30% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound lean ground beef (I used 90% lean) |
| 14 g | 1 tablespoon extra virgin olive oil |
| 11 g | 2 teaspoons Worcestershire sauce |
| 2 g | 1/2 teaspoon onion powder |
| 6 g | 1 teaspoon kosher salt (divided) |
| 1 g | 1/4 teaspoon ground black pepper |
| 28 g | 2 tablespoons unsalted butter (divided) |
| 150 g | 1 large yellow onion (halved and thinly sliced) |
| 240 g | 6 slices sturdy rye bread |
| 170 g | 1 1/2 cups shredded Swiss cheese (or sharp white cheddar, divided) |
Method: 8 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“BY FAR the best damn patty melt I’ve ever had!! Worth every ounce of work and the PERFECT caramelized onions! I don’t know why I haven’t made them put on everything. I made these with provolone instead of shredded Swiss cheese. If we’d had what we needed, this” — a cook, 5.0★
“Erin, this is good. It’s been such a long time since I had made a patty melt. It’s just like the ones I used to order at our local sandwich shop. I’m definitely making this a regular dinner option for the fam. Thank you!” — a cook, 5.0★