Pickle Patty Melts
I was given some really nice cheeses from a local Wisconsin farmer and one was a delicious looking cheddar. I knew I wanted to make a Patty Melt with this fabulous cheese. I started making my patty melts with pickles years ago when I saw this trick in a cookbook. It was so good, I haven’t turned back yet.
You can skip to the full, printable recipe by scrolling down to the bottom.
Tips & Tricks
I just have a few things I do differently, otherwise my recipe is pretty standard.
One thing I do is add soy sauce to my caramelized onions to finish them off when they are done cooking. This adds a richer depth of flavor and I think tastes really good with these hamburger patties.
I spread the tops of the hamburger patties with yellow mustard, before I add them to the skillet. I learned that this is what In and Out burger does and I have done it ever since. It ads such great flavor and a great crust on the hamburger patties.
I spread mayo on the bread slices on the side I am going to toast. Since mayo is basically made with eggs and oil, this gives the bread a really toasty, crispy texture that I love.
I add pickle relish to the patties as well as yellow mustard before I mix the meat. This gives the patties so much flavor.
The Full/Printable Recipe
- 1 lb of ground beef
- 1 large yellow onion, sliced
- 3 tablespoons of dill or sweet relish
- 6 slices of a good cheddar cheese
- 6 Rye Bread slices
- 3 T of Butter
- 2 T of Mayo
- 2 T of Yellow Mustard
- 1/2 T of Soy Sauce
- Garlic Powder
- Onion Powder
- Black Pepper
- Hamburger Pickle Slices, Yellow Mustard and Relish
- Add your ground beef to a bowl, add the pickle relish, 1 T of the yellow mustard and season with salt, pepper, garlic and onion powders. Mix the meat until well combined, But don't over mix as the meat gets tough. Loosely form 4 oblong patties and brush or spread the rest of the yellow mustard on the top of the patties.. Set the patties aside on a plate to rest.
- Slice your onion into slices, not too thick, not too thin.
- Add 2 tablespoons of butter to a large skillet and add your onions. Cook them low and slow until the are golden brown, season with black pepper and the soy sauce and sauté for about 5 more minutes. Remove from pan and set aside.
- Add the other tablespoon of butter to the same skillet and add your hamburger patties. Cook on each side for 6 to 7 minutes. Let each side get a nice crust.
- While the meat cooks, slice your cheddar cheese, then butter the outside of your rye bread slices with mayo.
- When the meat is cooked, add the cheese slices to the top, add a tablespoon of water to the pan and cover the pan with a lid until the cheese is melted.
- Remove the patties from the pan and set aside on a plate. Carefully wipe out the hot skillet a little bit with a paper towel, then add the rye slices, mayo side down. Let the bread get toasty and crisp on the mayo side, flip and toast slightly on the non mayo side.
- Build your sandwiches with the patties, top with the grilled onions, relish, mustard, hamburger pickle slices. Top with the second slice of rye, cut in half and serve!