Lonestar Patty Melt Recipe

Make the sauce

In a small bowl combine mayonnaise, Dijon mustard, yellow mustard, pickle relish, hot sauce, smoked paprika, and black pepper. Whisk until smooth. Taste and adjust heat or salt. Refrigerate while you prepare the rest (can be made up to 3 days ahead).

Prepare and caramelize

Peel and thinly slice the yellow onion. Remove seeds from the jalapeño and bell pepper and slice into thin strips. Heat a large skillet over medium heat and add 1 tablespoon butter and 1 tablespoon olive oil. Add the sliced onions and peppers, stir to coat, then cook, stirring occasionally, until soft and beginning to brown, about 10–12 minutes. Sprinkle smoked paprika, ground cumin and 1/2 teaspoon salt over the vegetables during the last 2 minutes of cooking. Remove from skillet and set aside.

Form and cook patties

In a bowl, gently combine ground beef, Worcestershire sauce, onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Do not overwork. Divide into 4 equal portions and form each into thin oval patties slightly smaller than bread slices (this recipe makes 4 small patty-melt portions). Heat the same skillet over medium-high heat and add a thin film of oil if needed. Cook patties 3–4 minutes per side for medium (longer for well done). If you want cheese melted on the patty, place 1 oz cheddar on each patty in the last minute and cover the pan briefly to melt.

Butter and assemble

Butter one side of each rye slice with the reserved 2 tablespoons butter. Spread about 1 tablespoon of the Lonestar Spread on the unbuttered side of four bread slices (this will be the inside). On each of those four slices, layer: 1 patty (with melted cheese if used), a generous spoonful of caramelized onions & peppers, 1 oz cheddar and 1/2 oz pepper jack (or adjust to preference), and optional dill pickle slices and lettuce. Top with the remaining bread slices, buttered side out.

Grill

Heat a clean skillet or griddle over medium heat. Place assembled sandwiches and press gently with a spatula or a heavy pan. Cook 3–4 minutes per side, watching for even browning and melting—reduce heat if bread browns too quickly. Press and flip once. Total grilling time ~6–8 minutes until cheese is fully melted and bread is crisp and golden.

Rest and serve

Remove sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half (diagonally if you like). Serve immediately with extra Lonestar Spread for dipping and optional dill pickle slices on the side.