Description
Double Smash Patty Melt with Cheddar Cheese
Ingredients
For the Patties:
1 lb ground beef (80/20 blend)
Salt and black pepper to taste
1 tbsp butter or olive oil
For the Sandwich:
4 slices of thick-cut white bread
4 slices of sharp cheddar cheese
2 tbsp unsalted butter, softened
Optional Add-ons:
Caramelized onions
Pickles or sauce of choice
Instructions
Shape and Season the Beef:
Divide the ground beef into 4 equal portions. Roll each into a loose ball, and season generously with salt and pepper.
Cook the Smash Patties:
Heat a large skillet or griddle over medium-high heat. Add butter or oil.
Place a beef ball on the hot skillet, then press down firmly with a spatula until it’s thin and seared. Cook for 2-3 minutes, flip, and cook for another 2 minutes. Remove and set aside.
Assemble the Patty Melt:
Spread butter on one side of each slice of bread. Place the buttered side down on a clean surface.
On two slices, layer a slice of cheddar cheese, followed by two smash patties, and another slice of cheese. Top with the remaining bread, buttered side up.
Grill the Patty Melt:
Heat the skillet over medium heat. Place the sandwiches in the skillet and grill for 2-3 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
Serve:
Slice in half and serve immediately with your favorite side like fries or pickles!
This ultimate patty melt combines the crunch of grilled bread with the juiciness of smash patties and melty cheddar goodness!
Step-by-Step Guide
For perfect results, follow these detailed steps. First, ensure your skillet is fully preheated over medium-high heat before adding any fat. When shaping the beef balls, handle the meat as little as possible to avoid dense patties. Use a sturdy, flat spatula and a piece of parchment paper to press the ball; press straight down firmly and hold for 10 seconds to achieve a proper, lacy-edged smash. Do not move the patty after smashing. For assembly, have all components—cheese, cooked patties, and bread—ready to go before you begin grilling the final sandwich.
Serving Suggestions
This hearty patty melt is a meal unto itself, but classic pairings elevate it. Serve alongside crispy french fries, sweet potato fries, or a simple side salad with a tangy vinaigrette to cut the richness. For condiments, Russian dressing, thousand island, or a spicy chipotle mayo are excellent choices. A cold dill pickle spear or a handful of bread and butter pickles on the side provides the perfect crunchy, acidic contrast.
How-to Summary
Quickly summarize the process: Divide and season 1 lb of beef into four balls. Smash each ball thin on a hot skillet and cook for 2-3 minutes per side. Build the sandwich on thick-cut bread with cheddar cheese and two patties per sandwich. Butter the outer bread and grill in a skillet over medium heat for 2-3 minutes per side until golden and the cheese is fully melted.
Frequently Asked Questions
Can I use a different type of cheese?
Yes, while sharp cheddar is classic, Swiss, American, or pepper jack cheese work wonderfully for different flavor profiles.
What’s the best way to caramelize onions for this recipe?
Thinly slice one large onion and cook it slowly in 1 tbsp of butter and oil over low heat for 30-40 minutes, stirring occasionally, until deeply golden and sweet.
Can I make this with a single patty?
Absolutely. For a less hefty version, use two beef balls to make two single-patty melts, adjusting cook time slightly.
My cheese isn’t melting before the bread burns. What can I do?
Lower your skillet heat to medium-low and cover the sandwich with a metal bowl or lid for the last minute of cooking to trap heat and melt the cheese.
Can I prepare the patties in advance?
You can shape the beef balls ahead of time and keep them chilled, but for best texture, smash and cook them immediately before assembling.
Common Mistakes to Avoid
- Overworking the Meat: This leads to tough, rubbery patties. Handle gently and minimally.
- Skillet Not Hot Enough: A properly hot surface is crucial for creating the coveted caramelized crust on the patty.
- Moving the Patty After Smashing: Let it sear undisturbed to develop a proper crust.
- Using Too Thick Bread: Thick-cut is good, but overly dense artisanal loaves can overwhelm the patty and prevent even grilling.
- Rushing the Grill: Cooking the final sandwich over too high a heat will burn the buttered bread before the interior cheese melts.
Conclusion
The Double Smash Patty Melt is a masterclass in comfort food, combining textural contrast and rich, savory flavors. By mastering the smash technique and avoiding common pitfalls, you can create a diner-style masterpiece at home. The key lies in the high-heat sear, the quality of the simple ingredients, and the final golden grill. Serve it hot with your chosen sides for a truly satisfying and indulgent meal that is sure to become a regular in your cooking repertoire.