Somthin’ different on the Classic Patty Melt!

Building the ultimate Patty Melt isn’t hard, but you’ve got to get the details just right.  While it can be made with in the traditional form with rye bread, cheddar cheese, sautéed onions, Thousand Island dressing and a burger patty, paying attention to details and stacking the deck can take the experience to the next level.

Much like burgers, ideal patty portions range between 4 and 8 ounces of ground beef.  Ideally, we like to shoot for 5 – 6oz.  Too much patty will overwhelm the toast and the sandwich falls out of balance.  A good patty melt is all about balance.  Selecting appropriate cheese and bread is also a big factor.  Traditionally, rye bread and cheddar cheese get the nod for the Patty Melt, but that’s not to say Sourdough, Brie wouldn’t make a killer sammy.  Other details that might be considered… find a loaf that fits the patty well, OR shape the patty to fit the toast nicely.  There are a wide variety of onions from sweet to strong, depending on the type of cheese that is selected onion choice can make a big difference.

Any of Nebraska Star Beef burger patties are great for making a Patty Melt, but we are of the firm belief that the 1/3rd pound Angus Wagyu blended patties are the superior patty in the line for this sandwich.  It’s a good idea to have a digital meat thermometer and make sure and cook your patties to an internal temperature of around 150F – or if you prefer to follow the USDA recommendation, then make it 165F.

Article by Steve Johnson