How To Make Cheeseburger Patty Melts — Recipe
There is something to be said about comfort food. It warms you up on cold, rainy days and it brings with it some of the most exciting flavors you can experience in food. The Patty Melt is no exception. A mix between a Burger and a grilled cheese sandwich, the Patty Melt features a Burger patty (or ground beef) smashed between grilled bread and cheese.
We put together a recipe for this American classic with our friends at Martin’s Potato Rolls. It’s guaranteed to warm you up and comfort you even on the rainiest of days!
- 1 1/2 lbs Schweid & Sons "The Prime Burger"
- 4 tbsps Canola Oil
- 1 Yellow Onion (thinly sliced)
- 8 slices Martin's Potato Bread
- 8 slices American Cheese
- 6 tbsps Unsalted Butter (softened)
- salt & pepper (to taste)
- 1. Season Schweid & Sons The Prime Burger* patties with salt and pepper.
- 2. Heat 2 tbsp. oil in a skillet over medium-high heat. Season the sliced onions with salt and pepper, and saute until softened and browned, stirring occasionally, about 12 minutes. Transfer the onions to a bowl.
- 3. Add more oil to the skillet and heat over high heat. Cook Burger patties, flipping once each, until well browned, about 4 minutes total. (Work in batches as necessary). Transfer patties to a plate.
- 4. Top each of 4 potato bread slices with some of the onions, a cheese slice, and a Burger patty. Top each Burger with a cheese slice and another piece of potato bread. Using a table knife, spread butter over the top and bottom of each sandwich.
- 5. Heat a nonstick skillet over medium heat. Cook each sandwich, flipping once, until golden-brown and hot, about 6 minutes. (Work in batches as necessary).
About Martin’s Famous Pastry Shoppe
Martin’s Famous Pastry Shoppe, Inc. is a family owned and operated consumer goods company headquartered in Chambersburg, Pennsylvania. They are a bread and roll manufacturer that is rigorously dedicated to extraordinary taste, quality and customer service and proudly represents their legacy of cherished eating experiences.
Their story starts in the 1950s, in the heart of “Pennsylvania Dutch” country in the kitchen of Lois and Lloyd Martin. It was there that they perfected their potato roll. In 1958, they converted their garage into a small bakery and throughout the next twenty years, distribution grew from local farmers’ markets to corner grocery stores and on to supermarkets. The sweet, buttery taste, soft texture, and distinctive golden color made the Martin’s Potato Roll an instant favorite.
