Jacob's Patty Melt Recipe

1. Form patties

Divide 1 lb beef blend into two equal portions. Gently form each portion into a 1/2-inch thick patty slightly wider than the bread (do not overwork). Season both sides of each patty with 1/2 tsp kosher salt and 1/2 tsp black pepper.

2. Cook patties

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbs vegetable oil and let it shimmer. Place patties in the skillet and cook 3-4 minutes without moving to develop a crust. Flip and cook another 2-3 minutes for medium (adjust time for desired doneness). In the final 1 minute of cooking, place two slices of cheddar on each patty, cover skillet briefly to melt cheese. Remove patties and rest on a plate.

3. Toast bread

While patties cook, heat a clean skillet or griddle over medium heat. Butter or lightly oil one side of each buttermilk loaf slice if desired. Toast 4 slices buttered-side down until golden and crisp, about 1-2 minutes per side. Keep warm.

4. Assemble patty melts

Place one toasted slice of buttermilk bread on a working surface, toasted side down. Add a leaf of lettuce, one cheesy beef patty, 3 oz crispy fried onions (roughly divide the 3 oz across the two sandwiches), and three pickle slices. Spoon half of the pickle sauce over pickles or bread. Top with second toasted bread slice, toasted side up. Repeat for second sandwich.

5. Make the sauce by combining 1 tbs mayonnaise, 1 tsp dill pickle relish, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1 tsp sugar, and a pinch of black pepper in a small bowl. Stir until smooth and taste; adjust sweetness or acidity if needed. Keep refrigerated until assembly.

6. If using store-bought crispy onions, divide about 3 oz between the two sandwiches at assembly. If making quick homemade crispy onions: thinly slice 1 small onion, toss with 2 tbs flour and a pinch of salt, shallow-fry in hot oil until golden and crisp, drain on paper towel, and use as directed.

7. Prepare potatoes

Cut the scrubbed russet potatoes into even sticks about 1/3 - 1/2 inch thick. Rinse under cold water until water runs clear to remove excess starch. Pat dry thoroughly with clean towels.

8. Cook fries (fryer method)

Heat 2 cups vegetable oil in a deep pot to 325°F (160°C). Blanch fries in batches for 4-5 minutes until soft but not browned. Remove and drain. Increase oil heat to 375°F (190°C) and fry in batches until golden and crisp, 2-3 minutes. Drain on paper towels and season immediately with 1 tsp kosher salt and 1 tsp paprika (optional).

9. Cook fries (oven method)

If not frying: toss dried potato sticks with 1-2 tbs oil, spread in a single layer on a baking sheet, roast in a 425°F (220°C) oven for 25-30 minutes, flipping halfway, until golden and crisp. Season with kosher salt and paprika.

10. Cut each patty melt in half if desired. Serve immediately with a generous portion of fresh cut fries on the side and extra pickle sauce for dipping. Offer extra big dill pickle slices on the plate.