Grammy's Kitchen · Patty Melt · Patty Melt
One of 19 patty melt recipes we measured
It ranks #3 of 19 for structural integrity among the patty melt recipes we compared. 16 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 19.
| this recipe | typical | |
|---|---|---|
| fat | 8% | 14% |
| salt | 0% | 0% |
| aromatics | 32% | 30% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 2 small yellow onions (sliced) |
| 28 g | 2 tablespoons butter (divided) |
| 5 g | 1 teaspoon Worcestershire sauce |
| 454 g | 1 pound lean ground beef (80/20) |
| salt and pepper to taste | |
| 14 g | 1 tablespoon butter |
| 320 g | 8 slices sourdough bread (or rye bread) |
| 28 g | 2 tablespoon butter (or as needed) |
| 170 g | 6 ounces Swiss cheese (or cheddar, sliced) |
| 1/4 cup thousand island dressing (or burger sauce, optional) | |
| whole grain dijon mustard (optional) |
Method: 6 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Just how a melt should be made! This is how I remember them from my Jersey childhood. I made them tonight for my 53rd anniversary dinner, . My husband loved them. Thanks for sharing.” — a cook, 5.0★
“I have tried this amazing patty melt recipe and i found this recipe really an amazing recipe. Thanks for sharing this recipe with all of us.” — a cook, 5.0★