This Patty Melt with Burger Sauce is the ultimate comfort food mash-up! Crispy toasted bread, juicy smashed burgers, melty cheese, and caramelized onions are all held together with a tangy, creamy burger sauce.
It’s rich, savory, and absolutely irresistible. If you’re craving a diner-style sandwich at home, this Patty Melt with Burger Sauce is hands-down the one to make.
Why You Will Love This Patty Melt with Burger Sauce Recipe
- Classic Diner Flavor at Home: Get that old-school patty melt taste, without leaving your kitchen.
- Double Cheese Meltdown: Layers of American and Monterey Jack (or Pepper Jack) cheese make this burger, ultra gooey and flavorful.
- Smashburger Style Patties: Thin, crusty-edged burgers are cooked hot and fast for maximum flavor.
- Signature Burger Sauce: The burger sauce is tangy, creamy, slightly sweet, taking this patty melt to the next level.
- Perfectly Toasted Bread: Golden, buttery toasted bread holds everything together with the perfect crunch.
Ingredient Substitutions
- Ground Beef: Substitute with ground turkey or a plant-based meat alternative.
- Country-Style Bread: Rye bread or sourdough work great for a tangier flavor.
- White Onions: Yellow onions are a great substitute.
- Cheese: Use your favorite cheeses.
- Dill Relish: Sweet relish can be used, though the flavor will be milder.
- White Wine Vinegar: Apple cider vinegar or lemon juice can work in a pinch.
How to Prepare a Patty Melt with Burger Sauce
- Combine all the ingredients for the burger sauce in a small bowl. Mix well and refrigerate until ready to use.
- Melt two tablespoons of butter in a sauté pan over medium heat. Add the sliced onions and cook for 5 minutes. Sprinkle with 1/2 teaspoon salt and continue to cook slowly, stirring occasionally, until caramelized. Set aside.
- Butter the inside of each slice of bread and toast them in a non-stick pan, until golden. Set aside with the toasted sides facing up.
- Divide the ground beef into four 1/4-pound balls. Heat a griddle, cast iron or non-stick pan over medium-high heat.
- Add a bit of oil to the pan. Once the oil is hot, place a beef ball in the pan, top with parchment paper, and smash down with a burger press or flat spatula until about 1/2 inch thick. Season with salt, pepper, and garlic powder.
- Cook until the bottom forms a crust, about 1–2 minutes. Flip, then immediately top with 2 slices of cheese and cover briefly to melt. Repeat for all four patties.
- Stack two patties together to form a double cheeseburger.
- Place a slice of cheese on two of the toasted bread slices (on the toasted side), and generously slather with burger sauce. Place a double patty on each.
- Top each burger with half of the caramelized onions and an additional slice of cheese. Spread more sauce on the remaining toasted bread slices and place them on top, with the sauce facing towards the onions.
- Butter the outsides of each sandwich and toast in a skillet until golden brown. Flip and toast the other side, buttering as needed.
- Let the sandwiches rest for about a minute before slicing in half.
How to Serve and Store Leftovers
- Serve with crispy fries, potato chips, sweet potato fries, a dill pickle spear, or a simple side salad. This patty melt with burger sauce would also pair beautifully with a cup of Roasted Tomato Basil Soup.
- Store leftover patty melts by wrapping tightly in foil and placing in the fridge for up to 2 days.
- Burger sauce should be stored in an airtight container in the fridge for up to 3 days.
- Reheat the patty melt in a skillet or air fryer for best texture.
Frequently Asked Questions
- Can I make this ahead of time? You can caramelize the onions and prepare the burger sauce up to 2 days in advance. The sandwiches are best assembled and cooked fresh.
- What’s the best bread for a patty melt? Country-style, rye, or sourdough work best because they hold up well to toasting and the juicy burgers.
- Can I use a griddle instead of a pan? Yes! A griddle works great for smashing and cooking the burgers all at once if you’re making multiple sandwiches.
- How do I keep the cheese super melty? Cover the pan with a lid after adding the cheese to trap the heat and speed up the melt.
- What can I do with leftover burger sauce? Use it as a dip for fries, smear it on sandwiches, burgers, or grilled chicken, or drizzle it over roasted potatoes. It also makes a great spread for wraps and breakfast sandwiches.
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Patty Melt with Burger Sauce
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
This Patty Melt with Burger Sauce features toasty bread, juicy smashed burgers, melty cheese, caramelized onions, and a tangy burger sauce.
Ingredients
- 1 pound ground beef (80/20)
- 4 slices country-style bread
- 1 large white onion, sliced into thin half moons
- 4 tablespoons butter, divided
- 1 teaspoon salt, divided
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 6 slices American cheese
- 6 slices Monterey Jack or Pepper Jack cheese
For the Burger Sauce:
- 1/2 cup mayo
- 1/3 cup ketchup
- 1 tablespoon dill relish
- 1/2 teaspoon white wine vinegar
- 3 dashes Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Pinch of salt
Instructions
- Combine all the ingredients for the burger sauce in a small bowl. Mix well and refrigerate until ready to use.
- Melt two tablespoons of butter in a sauté pan over medium heat. Add the sliced onions and cook for 5 minutes. Sprinkle with 1/2 teaspoon salt and continue to cook slowly, stirring occasionally, until caramelized. Set aside.
- Butter the inside of each slice of bread and toast them in a non-stick pan, until golden. Set aside with the toasted sides facing up.
- Divide the ground beef into four 1/4-pound balls. Heat a griddle, cast iron or non-stick pan over medium-high heat.
- Add a bit of oil to the pan. Once the oil is hot, place a beef ball in the pan, top with parchment paper, and smash down with a burger press or flat spatula until about 1/2 inch thick. Season with salt, pepper, and garlic powder.
- Cook until the bottom forms a crust, about 1–2 minutes. Flip, then immediately top with 2 slices of cheese and cover briefly to melt. Repeat for all four patties.
- Stack two patties together to form a double cheeseburger.
- Place a slice of cheese on two of the toasted bread slices (on the toasted side), and generously slather with burger sauce. Place a double patty on each.
- Top each burger with half of the caramelized onions and an additional slice of cheese. Spread more sauce on the remaining toasted bread slices and place them on top, with the sauce facing towards the onions.
- Butter the outsides of each sandwich and toast in a skillet until golden brown. Flip and toast the other side, buttering as needed.
- Let the sandwiches rest for about a minute before slicing in half.
- Serve with extra burger sauce on the side.
- ENJOY!
Notes
- Substitute the 80/20 beef with a leaner ground beef, ground turkey or meat alternative.
- Preparing the burger sauce in advance will allow the flavors to marry.
- The burger sauce recipe will be enough to make at least four patty melts. Store leftover sauce in the fridge for up to three days. Use it as a dip for fries, smear it on sandwiches, burgers, or grilled chicken, or drizzle it over roasted potatoes. It also makes a great spread for wraps and breakfast sandwiches.
- Caramelize the onions to your preference.
- Use your favorite cheese.
- Toasting the inside of the bread will allow the bread to hold up better from the creamy burger sauce and weight of the beef patties.
- Instead of butter, use mayo to toast the bread.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Easy
- Cuisine: American
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