Name: The Hornet's Nest Steakhouses Crispy Patty Melt Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp black pepper; 1 tsp Worcestershire sauce; 0.5 tsp onion powder; 1.5 cups yellow onion, thinly sliced; 1 tbs unsalted butter; 1 tsp olive oil; 0.5 tsp granulated sugar; 0.25 tsp salt; 8 slices sourdough bread slices; 8 slices Swiss cheese, thinly sliced; 4 slices American cheese, thinly sliced (optional); 3 tbs butter, softened (for griddling); 2 tbs Dijon mustard; 2 tbs mayonnaise; 0.5 cups pickles, thinly sliced (optional); 0.75 cups panko breadcrumbs; 0.25 cups all-purpose flour; 1 each egg, beaten; 3 tbs vegetable oil (for shallow frying)

Method

Beef Patties

Mix and shape

In a bowl combine ground beef, kosher salt, black pepper, Worcestershire sauce and onion powder. Mix gently until just combined — avoid overworking. Divide into 4 equal portions and shape each into a thin, flat patty slightly larger than your bread (about 3/8–1/2 inch thick).

Optional crisp coating

If using the crispy coating: set up three shallow dishes with flour, beaten egg, and panko. Lightly dredge each patty in flour, dip in egg, then press into panko to coat. Chill 10 minutes to help coating adhere.

Cook the patties

Heat a large skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil (or use a nonstick griddle lightly oiled). For uncoated patties: place patties on the hot surface and press slightly with a spatula to flatten; cook 3–4 minutes per side until deeply browned and cooked through (internal temp 160°F/71°C). For panko-coated patties: add 2 more tablespoons oil to skillet and shallow-fry 3–4 minutes per side until golden and crisp, then transfer to paper towels to drain.

Caramelized Onions

While patties cook, melt butter with olive oil in a medium skillet over medium-low heat. Add sliced onions, salt, and sugar, stirring to coat. Cook slowly, stirring every 2–3 minutes, for 20–25 minutes until soft and deeply golden. If onions start to stick, add 1–2 tablespoons water and scrape browned bits. Remove from heat and keep warm.

Spread & Assembly

Make the spread by stirring together Dijon mustard and mayonnaise in a small bowl. Taste and adjust proportions to preference.

Butter one side of each bread slice evenly. On the unbuttered side, spread some of the mustard-mayo mixture (about 1/2 tbs per slice).

Build each patty melt: place one slice of bread (mustard-mayo side up) on a work surface, top with a slice of Swiss cheese, a cooked beef patty, a generous spoonful of caramelized onions, optional pickles, a second slice of Swiss (and American if using), then top with the second slice of bread, buttered side up.

Heat a clean skillet or griddle over medium heat. Place assembled sandwiches on the hot surface and cook 3–4 minutes per side, pressing gently with a spatula or a weight, until bread is golden brown and cheese is melted. Reduce heat slightly if bread browns too quickly before cheese melts. Total toasting time about 6–8 minutes per sandwich.

Transfer sandwiches to a cutting board, let rest 1 minute, then cut each sandwich in half and serve immediately.