Patty melt
A patty melt is like a cheeseburger and toastie combined; instead of serving the burger patty on a bun, it’s sandwiched between two slices of bread and toasted with the cheese until it all melts together. You don’t need a special toastie maker to make this sandwich - we just use a frying pan, flipping the sandwich halfway through to ensure even toasting.
Ingredients
Metric
Imperial
Patties
- 250g of beef mince
- 1/2 tbsp of Dijon mustard
- 5g of Worcestershire sauce
- 1g of Tabasco
- sea salt to season
- freshly ground black pepper to season
Patty melts
- 50g of butter, plus extra to serve
- 2 onions, finely sliced
- 4 slices of seeded bread
- 4 slices of Emmental, (or another melting cheese)
- mayonnaise to taste
- ketchup to taste
- American mustard to taste
- sea salt to season
Method
As the onions cook, you can make the beef patties. Place the mince in a bowl with the rest of the ingredients and mix well to combine, then shape into two thin patties (large enough to fit the bread)
- 250g of beef mince
- 1/2 tbsp of Dijon mustard
- 5g of Worcestershire sauce
- 1g of Tabasco
- sea salt to season
- freshly ground black pepper to season
Once the onions are ready, remove them from the frying pan, leaving any remaining butter in the pan. Add the beef patties to the pan and fry on each side for a couple of minutes until cooked through
Lay out your bread and spread with butter and your desired amounts of ketchup, mayonnaise and/or American mustard. Add a layer of onions, then the burger followed by the cheese. Top with the lid of the sandwich
- 4 slices of seeded bread
- 4 slices of Emmental, (or another melting cheese)
- ketchup to taste
- mayonnaise to taste
- American mustard to taste
Use the same buttery frying pan to cook the sandwiches in over a medium-low heat until the bread is crisp and golden and the cheese has melted. Slice and serve up hot!
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