Duke's Patty Mays Melt Recipe

Mix and shape

Place ground beef into a medium bowl. Add Worcestershire sauce, 2 tsp kosher salt, 1 tsp black pepper, and 1 tablespoon softened butter. Gently mix with your hands or a fork until just combined—do not overwork. Divide into 4 equal portions and gently shape into slightly flattened patties about 3/4" thick. Press a slight dimple in the center of each patty with your thumb to reduce doming while cooking.

Season both sides of patties with the remaining 1 tsp kosher salt just before cooking.

Cook

Heat a heavy skillet or griddle over medium-high heat until hot. Add a thin film of oil or nonstick spray if desired. Place patties in the pan and cook 3–4 minutes on the first side without moving, until a deep brown crust forms. Flip and cook another 3–4 minutes for medium (adjust time +/- for desired doneness). In the last 1–2 minutes of cooking, top each patty with a slice of sharp cheddar and, if using, half a slice of pepper jack to melt. Remove patties to a plate and tent loosely with foil to keep warm.

While patties cook, heat 1 tablespoon butter in a separate small skillet over medium heat. Add the diced shallot or onion and sauté 1–2 minutes until translucent.

Add the corn kernels and cook, stirring occasionally, until corn is golden in spots and warmed through, about 4–5 minutes for fresh or 6–8 minutes for frozen. Stir in smoked paprika, lime juice, 1 tsp salt, and 1 tsp black pepper. Taste and adjust seasoning. Stir in chopped cilantro if using. Keep warm.

Make the spread: in a small bowl combine mayonnaise and Dijon mustard. Spread an even layer on one side of each bread slice (or bottom bun halves).

Toast bread: heat a clean skillet over medium-low. Spread 1 tablespoon butter across the outer faces of the bread slices (the sides that will contact the pan). Place bread buttered-side-down in the skillet and toast until golden, 2–3 minutes. If using buns, toast cut sides until golden.

Assemble the melts: place a toasted bread slice spread-side-up. Put a warm cheese-topped beef patty on the bread, spoon 1/4 of the mays (corn) topping over the patty, add optional pickled jalapeños or pickles and lettuce if using. Close with the second slice of toasted bread, spread-side-down.

Finish: return assembled sandwich to the skillet over low heat and press gently with a spatula for 30–45 seconds to help cheese fully melt and sandwich hold together. Remove, slice in half, and serve immediately.