The Patty Melt

The Patty Melt

The under appreciated burger!

The hamburger is one of the greats for American foods. There are so many variations of the hamburger and toppings to create unique offerings.

The patty melt is in the hamburger family, but in my opinion it doesn’t get enough love in the burger category. Honestly, I’ve been part of the group that hasn’t shown it enough attention. As a matter of fact, I’ve never made one until tonight. And, boy have I missed the boat. This is delicious burger that has one of my all time favorite ingredients, caramelized onions.

The history of the Patty Melt. Tiny Naylor is credited with creating this burger by most. Although, the year it came to be is a large window, somewhere between 1930-1959. He created the burger as an alternative to the cheese burger. At his drive-in in the late 1950’s he added it to his menu. His son Biff, liked it so much that he added it to the menu of the family’s other restaurants, including Du-pars and Wolfgang Puck’s Granita.

So what are the ingredients for the Patty Melt - Rye bread is thought to be the standard, although I think most people making it today like a thick cut bread, like Texas Toast. Then you have to have the caramelized onions, a dressing (thousand island style), and swiss cheese. How you build it is completely up to you. But I do believe there is a strategy. Cheese is the key to holding the sandwich together so where you place the cheese is key. Then the type of patty, some go for a thicker patty and a single. I prefer the smash patty and a double, I just think it eats better and gives you more balance in the bites.

For the beef, you want to use 80/20 ground chuck. This is not a law, you can use whatever you want, but remember fat is flavor and is juicy. If you’re wanting to be healthy, you shouldn’t be eating a burger.

If you’re going to make this burger, a flattop works best, but you can use a large skillet or cast iron.