In a bowl, combine ketchup, relish, smoked paprika, hot sauce, lemon juice, and minced garlic (if using). Whisk together and set aside.
Prepare the Patty:
In a mixing bowl, combine the ground beef with a splash of Worcestershire sauce, kosher salt, freshly cracked black pepper, and minced garlic (if you’re not adding it to the spread). Mix gently to combine without overworking the meat to keep the patty tender.
Form into patties that match the size of your bread slices.
Cook the Patty:
Heat your griddle or cast-iron skillet over medium heat. Once hot, cook the patties to your preferred doneness, pressing them slightly for good surface contact. Set aside when done.
Grill the Onions:
In the same pan or on a separate part of the griddle, melt a bit of butter (if using) and add the sliced onions. Grill until they’re caramelized and golden brown. Remove and set aside.
Toast the Bread:
Spread mayonnaise (a tip from the recipe for a crispy exterior) on one side of each bread slice. Place mayo-side-down on the griddle or skillet to toast to golden perfection. You can spread mayo on the other side before flipping if you prefer both sides toasted.
Assemble the Patty Melt:
On one slice of toasted bread, spread a generous amount of the prepared spread. Add a layer of Swiss cheese, the beef patty, grilled onions, and a slice of American cheese. Top with another slice of toasted bread, spread side down.
If desired, you can place the assembled sandwich back on the griddle for a few seconds to ensure the cheese is melted to perfection.
Serve:
Cut the patty melt in half and serve hot. Enjoy your upgraded, cheesy, and utterly delicious patty melt!
The host emphasizes the quality of ingredients and the joy of cooking, encouraging personal tweaks to suit individual tastes. Enjoy making and indulging in this upgraded patty melt!
Cooking tips:
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