If you love patty melts, then this sandwich is for you! Made with a butter burger patty, sharp cheddar cheese,spicy pickles by Doux South, fresh tomato and an irresistible burger sauce, this summer-style patty melt will have you begging for more!
- For the Beef Patty:
- 1 pat salted butter
- 1/3 lb grass fed beef
- salt and pepper
- For the Burger Sauce:
- 1 tbsp mayo
- 1 tbsp ketchup
- 1 tbsp french dressing
- 1/4 tsp sugar
- 1/8 tsp garlic powder
- 1/2 tbsp sweet relish
- 1 tsp sriracha
- For the Grilled Cheese:
- 4-6 Spicy
- Pickle Chips by Doux South
- 2 slices sourdough bread
- 4 slices of sharp cheddar
- 1 cooked beef patty (ingredients above, recipe below)
- 2 thick slices of beefsteak tomato
Beef Patty Assembly
Shape the beef patty into a puck and salt and pepper the exterior.
Grease a cast iron skillet and turn the heat to high.
Sear the burger on both sides until the internal temperature reaches your desired doneness.
Add 1 pat of salted butter to the top of the burger and set aside.
Burger Sauce Assembly
Add all the ingredients in a bowl and stir to combine. Set aside.
Patty Melt Assembly
Smear the burger sauce onto both slices of sourdough.
Top one of the sauced slices of bread with two pieces of cheddar, then add the burger patty, the beefsteak tomato slices, and the spicy pickle chips. Add the remaining two slices of cheese and top with the other slice of bread - sauce side down.
Butter the exterior of the sandwich and set aside.
If you're using a panini press - which is the easiest and fastest way - Turn the heat to medium high and place the buttered sandwich in. Let it cook for a few minutes until all the cheese has melted and the top and the bottom of the sandwich are golden brown.
If you're using a non-stick pan - Place the buttered sandwich in the pan and turn the heat to medium. Cook for a few minutes on one side until the bread is golden and crispy and the bottom layer of cheese has begun to soften and melt. Carefully flip the sandwich and repeat until the other side is equally as golden brown and the cheese has completely melted.
Once the sandwich is done cooking, let it rest for a minute before serving so the cheese can coagulate and won't ooze out as you cut it.