Patty Melts Recipe
Patty Melts Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“My husband often orders patty melts at restaurants, so I started fixing them at home,” says Leah Zimmerman of Ephrata, Pennsylvania. “I added horseradish to give them more zip, and now he loves them my way.”
Recommended: 36 Ways to Love Toast
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 10 thin slices sweet onion
  • 2 tablespoons butter, softened, divided
  • 1/2 pound lean ground beef (90% lean)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 slices rye bread
  • 2 tablespoons Thousand Island salad dressing
  • 2 teaspoons prepared horseradish
  • 2 slices process American cheese or Swiss cheese

Directions

In a large nonstick skillet, saute onion in 1 tablespoon butter until tender. Remove and keep warm.
Shape beef into two oval patties; sprinkle with salt and pepper. In the same skillet, cook patties over medium heat for 3-4 minutes on each side or until a thermometer reads 160° and meat juices run clear; drain. Remove and keep warm.
Spread remaining butter over one side of each slice of bread. Place in skillet, buttered side down, and toast until lightly browned.
Combine salad dressing and horseradish. On each of two slices of toast, layer a slice of cheese, a beef patty, and half of the onion and the dressing mixture. Top with remaining toast. Yield: 2 servings.
Originally published as Patty Melts in Cooking for 2 Fall 2007, p21

Nutritional Facts

1 each: 516 calories, 24g fat (11g saturated fat), 108mg cholesterol, 1278mg sodium, 43g carbohydrate (13g sugars, 5g fiber), 32g protein.

  • 10 thin slices sweet onion
  • 2 tablespoons butter, softened, divided
  • 1/2 pound lean ground beef (90% lean)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 slices rye bread
  • 2 tablespoons Thousand Island salad dressing
  • 2 teaspoons prepared horseradish
  • 2 slices process American cheese or Swiss cheese
  1. In a large nonstick skillet, saute onion in 1 tablespoon butter until tender. Remove and keep warm.
  2. Shape beef into two oval patties; sprinkle with salt and pepper. In the same skillet, cook patties over medium heat for 3-4 minutes on each side or until a thermometer reads 160° and meat juices run clear; drain. Remove and keep warm.
  3. Spread remaining butter over one side of each slice of bread. Place in skillet, buttered side down, and toast until lightly browned.
  4. Combine salad dressing and horseradish. On each of two slices of toast, layer a slice of cheese, a beef patty, and half of the onion and the dressing mixture. Top with remaining toast. Yield: 2 servings.
Originally published as Patty Melts in Cooking for 2 Fall 2007, p21

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPatty Melts

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
rkane User ID: 923393 242862
Reviewed Jan. 30, 2016

"Excellent! Followed recipe as written."

MY REVIEW
cwbuff User ID: 441425 77676
Reviewed Nov. 29, 2009

"Thumbs up on this one! It got the seal of approval from my youngest son and pickiest eater of the family. A nice different way to eat burgers."

Loading Image