Patty Melt Recipe

Name: McCracken’s Irish Pubs PATTY MELT Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: American
Ingredients: 0.25 lb 80/20 ground beef (for quarter-pound patties); 0.5 tsp Salt; 0.25 tsp Freshly ground black pepper; 1 tsp Vegetable oil (for griddle); 2 slices White cheddar cheese, sliced; 2 slices Rye bread; 1 tbsp Butter, softened (for toasting bread); 2 tbsp Burger sauce; 0.5 large Yellow onion, thinly sliced; 1 tbsp Unsalted butter; 1 tsp Vegetable oil; 0.25 tsp Kosher salt; 0.5 tsp Brown sugar (optional, to speed caramelization); 1 portion Shoestring fries (or one side of choice)

Inspired by McCracken’s Irish Pub

Time35m

Serves1

Hand-smashed quarter pound burger, white cheddar, burger sauce, caramelized onions on rye with one side below

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Ingredients

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Burger & Sandwich

1/4 lb 80/20 ground beef (for quarter-pound patties)

1/2 tsp Celtic sea salt

1/4 tsp Freshly ground black pepper

1 tsp Vegetable oil (for griddle)

2 slices White cheddar cheese, sliced

2 slices Rye bread

1 tbsp Butter, softened (for toasting bread)

2 tbsp Burger sauce

Caramelized Onions

1/2 large Yellow onion, thinly sliced

1 tbsp Unsalted butter

1 tsp Tuscany sunflower oil

1/4 tsp Kosher salt

1/2 tsp Brown sugar (optional, to speed caramelization)

Side (choose one)

1 portion Shoestring fries (or one side of choice)

Method

Caramelized Onions

Cook onions

Heat a medium nonstick or stainless steel skillet over medium-low heat. Add butter and 1 tsp vegetable oil. When butter melts, add the thinly sliced onion and sprinkle with 1/4 tsp kosher salt. Stir to coat and spread into an even layer.

Cook gently, stirring every 3–5 minutes, for about 20–25 minutes until deep golden and soft. If onions begin to stick, add a splash (1–2 tsp) of water and scrape browned bits. For slightly sweeter, faster results, sprinkle 1/2 tsp brown sugar about halfway through cooking. Remove from pan and keep warm.

Burger & Sandwich

Prepare griddle

Preheat a cast-iron skillet or griddle over medium-high heat until hot (about 3–5 minutes). Lightly oil the surface with 1 tsp vegetable oil and spread.

Form & season patty

Divide the 1/4 lb portion of ground beef into a loose ball; do not overwork. Place the ball on the hot griddle and using a spatula (or a burger press), firmly smash the ball until it's about 1/4 inch thick and roughly the shape of your rye slice. Sprinkle evenly with 1/4 tsp salt and 1/8–1/4 tsp freshly ground black pepper.

Cook patty

Cook the smashed patty without moving for 2–3 minutes until the edges are dark brown and a crust forms. Flip once and immediately top with both slices of white cheddar so they begin to melt. Cook an additional 45–60 seconds until cheese is melted and the patty is cooked through (adjust time for desired doneness). Remove patty to a plate and keep warm.

Toast rye

Reduce heat to medium. Butter one side of each rye slice (about 1/2 tbsp per slice). Place buttered side down on the griddle and toast until golden, about 1–2 minutes. Flip briefly to toast the other side if desired, then remove.

Assemble patty melt

Spread about 1 tbsp burger sauce on the unbuttered side of one toasted rye slice. Place the cheesy patty on top of the sauce, then pile on 2–3 tbsp warm caramelized onions. Spread an additional 1 tbsp burger sauce on the second rye slice (unbuttered side), and place it sauce-side down on the onions to form a sandwich. Press lightly to compact.

Optional finishing: Return the assembled sandwich to the griddle, seam-side down, and press gently with a spatula for 20–30 seconds to reheat and set the sandwich. Flip and repeat for 15–20 seconds to ensure both sides are golden and warm.

Slice the patty melt in half on the diagonal and serve immediately with the chosen side.

Side (Serve)

Prepare or reheat the chosen side (shoestring fries shown) according to package or fry instructions. If serving fries: bake or deep-fry until crisp, season with salt, and place alongside the patty melt.