Cast Iron Patty Melt

There’s just something about a gooey, cheesy, buttery patty melt that hits the spot some days.  It’s comfort food to the max.  Both my mom and my wife list a patty melt near the top of their favorites and for good reason.  Buttery delicious sourdough bread (or rye, if that’s your thing) is topped with caramelized onions, a savory beef burger, two kinds of gooey melted cheese, and it’s dripping in a tangy sauce that is the perfect complement.  Do I have your attention yet?

Cast Iron Patty Melt

Cast Iron Patty Melt


  • 2 large sweet onions, peeled, halved, and thinly sliced
  • 8 tablespoons unsalted butter, divided
  • 1/3 cup mayonnaise
  • 2 tablespoons ketchup
  • 1/2 teaspoon yellow mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 4 Chop House by Holten Angus Sirloin Steak Burgers
  • 8 slices thick cut sourdough or rye bread
  • 4 slices medium cheddar cheese
  • 4 slices swiss cheese


  1. In a large skillet, melt 2 tablespoons of butter over medium-low heat. Add the onions and cook over low heat, stirring occasionally, until they are golden and soft - about 30 minutes.
  2. Make the sauce by combining the mayonnaise, ketchup, mustard, garlic powder, and black pepper. Set aside.
  3. Heat a large cast iron skillet over medium-high heat. Add two tablespoons of butter then cook the burger patties according to the package instructions. Wipe the skillet clean.
  4. Assemble each sandwich by spreading the sauce on one side of all 8 slices of bread. Divide the onions between 4 slices of bread. Top each with a burger patty, one slice of each cheese, and then another slice of bread.
  5. Add 2 tablespoons of butter to a skillet over medium-low heat. Swirl to coat the pan with the melted butter. Add the assembled sandwiches and cook until the bread is golden brown. Flip the sandwiches and add the remaining 2 tablespoons of butter. Move the sandwiches around to coat them in butter. Cook until golden brown. Serve immediately.

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