How to Make Classic Diner-Style Patty Melts

[@SeattleSandro]

One of my absolute favorite diner foods. I like mine with lots of grilled onions and mushrooms, and extra swiss.

[@joymcguire]

with russian dressing!

[@jujubee2141]

Looks so good (and unhealthy). If I wanted something healthy, I wouldn’t make this. Once in a while it’s okay to splurge on a patty melt like this! IMHO

[@galaxy_mosaic3587]

the addition of mushrooms sounds quite good

[@katherinesmith9985]

Patty Melts have been a favorite of mine for years. I like mine with both cheeses as well and extra onions. I prefer mine on sourdough instead of rye but that's just me!

[@FunAtDisney]

I grew up around San Francisco and there was this one sourdough bread company that made sourdough rye - The best of both breads!

[@katherinesmith9985]

@FunAtDisney I love a good sourdough rye. I make my own often. I'm not a fan of caraway seed in the rye bread, and I prefer a lightly sweet dark rye. However, I grew up eating them on white, tangy sourdough, and that's still my favorite!

[@brucestanton8562]

@@FunAtDisney I’ve never had sour dough rye, but I bet it is amazing, especially on a patty melt!…….

[@brucestanton8562]

@@katherinesmith9985 I love the caraway seeds in mine…..I’m not much of a baker but I have a friend that is….. when they make rye bread I always ask them to grind up some extra caraway into a powder and add it to the dough….I like that extra bite it gives it……I’m starting to get a craving for it now…..yum, yum, give me some!….

[@browngom7654]

wonderbread for me

[@BB-xc1jf]

I would cook the onions first instead of letting my burger get cold, but that's just me. 20 mins easy just to cook those onions.

[@kaidablu]

Eh if you do it right, there are ways to speed up the onions a lot (changing the ph and the technique she uses here for example) and you should be resting your burgers anyway. Personally though, I'd probably start the burgers when the onions start so they can cook and rest while the onions get done, but that's not a option when you're teaching in this format. Then again, they might be letting it rest longer so the toasting doesn't overcook the patty

[@brt5273]

I solved that issue for myself years ago when I started making big batches of caramelized onions and then pressure canning them.

[@contrary2ordinary556]

The onions need the fond. Fond is a result of the Maillard reaction, which occurs when heat transforms proteins and sugars in food to create new flavor compounds. The darker the fond, the more pronounced the caramelized flavor. But the burger could be kept warm.

[@brainwater176]

Patty warms up during last step

[@donkemp8151]

There you go making sense. 😉

[@angelaadams3615]

One of my ALL-TIME favorites👍👍👍

[@petersarubbi]

Always has been and always will be my favorite way to eat a burger... wish every place who has a burger menu would offer this...because when I crave a burger this is what I want 😋

[@nicholashilton2514]

Looks so good! I prefer my patty melts with a little thousand island dressing!

[@justpeachy4938]

Looks delicious. Would happily eat that anytime! My only suggestion would be to use a griddle weight to press down on the patty melt while it crisps in the pan. Helps with browning and cheese melting. Thanks, ATK!

[@thestellarelite]

Yeah this seriously looks like a sammie that needs pressing into that butter so you're not anihilating the roof of your mouth on dry rye. Looks really good though!

[@timothyfinlay5062]

I love a patty melt. Best ever was at the Orange County New York airport restaurant...with a side of onion rings and a coconut cream pie back. Its been over thirty years since I had that, and I still crave it.

[@madmh6421]

At Shoney's in 1968, it was a half pound of ground round, with a thick slice raw Bermuda onion, on a thick slice of rye bread, browned well on the griddle! Grilling the onion was an option. Man alive, that's make for a greasy mess, but oh so good! Yes, it was two hand burger. The rye bread was about twice the thickness of the modern cut!! Any ground beef, in those days was a lot fatter.

[@boplo1]

I have been a fab of the patty melt since 1976. For me, a few slices of crisp Bacon make it 🎉perfect.

[@vcoolpool]

That crunch was all i needed to hear.

[@cwell1051]

Lol

[@PomazeBog1389]

Eating a patty melt as I watch this. You can't beat that.

[@foolonthrn]

Cook's country is an American treasure

[@galaxy_mosaic3587]

for some reason I read the title as tuna melt but actually a patty melt sounds and looks way better. the treatment of the onions looks delish

[@cachecow]

The tuna melt, canned tuna and Kraft single sliced cheese, is an abomination!

[@ncmartinez_his]

Cook the onions and make the sauce first and then cook the burgers.

[@stacielafrance8098]

But then your onions don't get that beefy flavor.

[@FishareFriendsNotFood972]

Love the cast iron only recipe, I tend to make mine on the grill but appreciate something I can make inside

[@jbt6007]

That gave ME goosebumps. Looks delicious

[@dianejohanson98]

I remember in the mid-70s, when Walgreens Drug store in Galveston, Tx had a lunch counter. They served sandwiches, burgers, and patty melts among other things. I always got the patty melt! Theirs was the best I’ve ever had and the level on the bar I compare all others too! So dang good! I miss those so much! Most places make the beef patty too thick! It has to be very thin so you taste the savory onions and cheese.

[@Anonomush_oranges]

I've never been able to caramelize onions that quickly. Usually it takes about 30 minutes without scorching.

[@cloudyview]

It's adding the water and covering - you can get them to simmer out really quick

[@kevin462nivek]

​@@cloudyviewAdd a pinch of baking soda to the water to go turbo mode

[@cloudyview]

@@kevin462nivek I always forget about that tip - good call 👍

[@citibear57]

Yum! 😋 Nice job, Miss Ashley!

[@janegao5747]

Saved to my recipes. I will definitely try this and I don't even like burger. They look REALLY good!!

[@woodsonchem]

My favorite Diner sandwich!

[@mikeyd946]

The patty melt craving is strong!

[@FunAtDisney]

I just had dinner…..I just had dessert…. Yet I want one of these right now!

[@gageleighton7878]

In the b-roll someone took a bite of the middle how savage!

[@catherinetong5994]

Instead of dropping butter in the pan to fry the sandwiches, just butter the bread directly for better coverage and having to pick the sandwiches up in the pan to let the melted butter run underneath.

[@dang495]

Yes. Just like a grilled cheese. Or grilled ham & cheese. Or grilled mortadella & cheese. Or grilled turkey & cheese.

[@rickolson1151]

No "Diner Style Patty Melts" key words not how to add butter .Flat top cooking or pan chuck butter in and goodness comes out. Oh move sandwich around lol

[@dang495]

@@rickolson1151 Engrish? This wasn't a flat top. A diner wouldn't be using real butter. What's your point?

[@AMTunLimited]

I've tested both ways and having the butter melted in the pan gets you way more even toasting. It gets absorbed immediately and the bread gets instant contact. When you butter the bread all of the butter has to melt before the bread can start toasting

[@g54b95]

THIS!!!

[@sofarokintn8166]

Never knew there was so much involved in a patty melt. I might just try one. Or two

[@angiemehrtens1320]

My absolute favorite!!!!

[@mr.tomraypaz6085]

Looks great! I love me a good patty melt!

[@robertmarks713]

It wasn't my perfect patty melt but RYE BREAD was used. I can't tell you how many times I have been disappointed after seeing patty melt on the menu only to learn it's served on white bread.

[@nancyspradling1131]

I prefer to use jack cheese, no special sauce for the onions, lightly butter the bread, not the pan…and I like a bit of mustard on mine!

[@suemarlette1857]

You had me at patty melt. I am now subscribed. I’m going to make this.

[@AshkenaziChristian]

I also didn't have my first patty melt until I was 43, afterwards I couldn't stop eating them.

[@Standinthegap4ever]

The JCPenney in our town had a little cafe that made THE BEST patty melts & frozen crinkle fries. I was sad when they closed the cafe & put a salon in instead.

[@VOIDSTRANGER2099]

Shoutout to the fresco melt 😮‍💨

[@FunAtDisney]

I am surprised Julie is rather new to Patty Melts. Heck I had them as a kid in the 1960’s here in California where they were common even in steak restaurants (on the kids menu). Maybe back east they were not a thing ? The only thing I would do differently is two pressed down the sandwiches a bit because most of the patty melts I have ever had are like that.

[@cars1963]

I'm in my 60s and have never had a patty melt in my life. I do live in the Northeast so maybe that's why? Can't honestly say I've ever met anyone who's ever mentioned a patty melt but it looks really good.

[@FunAtDisney]

@@cars1963 Here’s what I found on Wikipedia: “It is unclear when the patty melt was invented, but it was most likely the mid-20th century, either during the Great Depression or the postwar economic boom. Several culinary writers have suggested that Los Angeles restaurateur Tiny Naylor may have invented the patty melt sometime between 1930 and 1959, depending on the source; it was on the menu at Tiny Naylor's in the early 1950s.” So I guess that maybe explains that is was invented or made popular in LA. Honestly I would have guessed it would be New York at some deli!

[@tototronic2]

I love a delicious patty melt!

[@krushnakatke4175]

Your basin is really good and best part in the video ❤❤❤❤❤

[@garypesci746]

Marie Callender restaurants had a "Frisco Burger" that was similar to a patty melt but was on sourdough bread, which I prefer over rye. Obviously it was called Frisco because of the sourdough bread that San Francisco is known for.

[@loboheeler]

The patty melt was actually one of the few few food items invented in California. After becoming scarce for a number of years, it is again fairly available there. It spread all over the country as diner food, and am not sure how available it still is.

[@rollofffrank2008]

Wow that looks good!

[@bendavidson7122]

LOVE A GOOD PATTY MELT!!!!!!!!!!!!

[@BakingCorner-ce4yq]

I love the sandwich looks so delicous!

[@msr1116]

My gosh, Julia....where have you been ? I've enjoyed patty melts since the 1970s. Every Greek-owned fast casual eatery had them on the menu but used American cheese instead, probably for its lower cost.

[@James-SC68]

Even though it won’t be a traditional Patty Melt. I would substitute ground turkey for the beef and go with sliced smoked Gouda and either mozzarella or fontina cheese. Maybe do Smoked Gouda and Swiss since I Swiss and turkey as well as Swiss and turkey.

[@mixdawg]

I always made them with 1000 island dressing, but everyone has their own preference

[@tomsparks6099]

I'm a connoisseur of Patty Melts at any diner or dive and have made them at home. It is a "melt" so it needs to complete into one maybe-not-so-easily handled unit of goo and grease. Sorry, there's no such thing as a dry, healthy Patty Melt.

[@katherinesmith9985]

I love mine with extra cheese and double onions!

[@adriennepender673]

PREACH! It needs to be dripping down the arms. Lol. Mmmmmm.

[@PassiveAgressive319]

I don’t think they said this was a ‘healthy’ recipe. Did not like dry to me

[@dunkeyrumpus]

You’re fighting a battle that wasn’t waged; nobody said it was healthy.

[@Standinthegap4ever]

Yeah, I never could figure out why anyone would try to make something like this healthy. Somethings should just remain as they were intended to be made!

[@kates6793]

I’m so excited to make these because I only like extremely thin hamburgers

[@Nails_By_Kimberlee]

Looks yummy. A patty melt is the absolute only way that i can stand rye bread lol

[@LilYeshua]

I'd like to see you do a Reuben next.

[@casedoumasr656]

Well lots of onions and pickle juice on top of meat brings out a great tast and can not forget mushrooms 😂

[@Nonamulyono2017]

Looks delicious

[@larry3064]

Looks yummy

[@maryvanhouten6712]

Love them

[@shirleyjhaney1041]

They’re so damn good

[@JimBobH13]

If you use ghee instead of regular butter, patty melts (and grilled cheese, tuna melts, etc.) are much easier to make. Instead of melting butter in the skillet, spread the ghee to the end of the bread with a knife.

[@knbsd3876]

Yummy-yum City😋😋!

[@jackspeer2127]

I like your way of making caramelized onions. A lot faster than most ways. Also a very interesting sauce for the onions. Mind if I steal this way of doing it?

[@wa2k99]

Mmmm patty melts

[@iBMcFly]

So wild, I was thinking about patty melts all day and then this video dropped. Great video as always ladies, thank you so much for everything you do.

[@suzannetaylor6285]

I use a recipe from the ATK cookbook which really involves seasoning the meat with a rye bread in the meat, onion and garlic powder etc… my family calls them crack burgers, I highly suggest if you have the complete cookbook to look that up and give it a try over this one,

[@KYoss68]

Nicely done

[@cochinero547]

Whenever I hear, "to the next level" I want to run and hide😮

[@savannarichard6059]

Yummy

[@dougmorris5625]

How about brushing each side of the bread with melted butter before putting in the pan OR put them in the air fryer?

[@Ifinishedyoutube]

Did you seriously make the onion second... You make the onion in a large batch first and just have it there. The longer it sits from when you first cooked it in that super low. Just maintain the heat area the better the grilled onions get. Plus it's super easy because you don't have to do anything. You just leave it. Cooking is all about lowering effort while raising perceived effort. Not to mention that's the longest thing to cook. So now you have a cold Patty and firmed melted cheese...

[@jimmy.r.minnelli]

yeah, lukewarm burger makes the whole thing disgusting

[@robinesak7819]

I wouldn't use two pans - make the onions first. Swcind,a parry melt is usually served open faced.

[@ChollieD]

So bad for you, and yet soooo good!

[@airmanma]

It's a grilled cheese and onion sandwich with a hamburger. Skip the sauce, not required and tastes better without it.

[@withoutfurtheradoforever]

How, exactly, does Worcester sauce " bring out all those other flavors? Dan? Anyone?

[@missymitekite]

Not pink in the middle, no way. No way. I want my patty melts DONE!

[@markhurst3180]

😂😂😂😂😂

[@lauran1624]

Absolutely!!! Do not want any degree of raw, even slightly!!

[@jayscott2982]

Wonder if a panini press would work well for the final cocking stage.

[@maryannferencak3799]

Looks pretty good, but I would cook the patties until done because I 'm not a fan of raw hamburger 😮

[@markhurst3180]

😂😂😂😂

[@lauran1624]

I completely agree with you!!! It has to be completely cooked!!

[@kimmmaknerhof3328]

😊👍

[@Jake_Ritter]

I think the actual burger patty was undercooked… if you have a burger that thin and get a beautiful sear on both sides and it’s still red in the middle then you’re doing something wrong in my opinion 🤷‍♂️

[@lauran1624]

Yes!!

[@paulgaras2606]

Ah. A large, bourgeois White Castle burger.

[@aalekhine5109]

Metal on cast iron is okay? just checking...I'm new at cast iron.

[@pampriddy7659]

Absolutely yes, cast iron is very rugged and tough! I’m talking about the kind of cast iron used in the video, I don’t own any that is coated with enamel or anything like that so I can’t advise you on that type of cast iron.

[@theeightytwentytd]

Twice a month for this great meal is standard here.

[@davidhocutt3195]

You forgot to add the sliced Serrano peppers........at least, that's how I love mine. 💚

[@michaelbaumgardner2530]

My Favorite burger of all time,add taters for a definite classic.

[@gnoekus]

I love Ashley! So great :)

[@mikebandw186]

There’s no way those patties aren’t cold after waiting for all the other stuff to cook. Everything needs to be cooking at the same time. A single cast iron skillet can’t replicate a flattop.

[@jackspeer2127]

that's what I was thinking

[@addict3d1224]

The patties get reheated in the final phase lol

[@AirrowRocket]

@@addict3d1224 No they don't. The cheese didn't even get fully melted.

[@darcyjorgensen5808]

The Patty Melt leaves hamburgers in the dust.

[@cutl00senc]

Almost as good as a Ruben!

[@innernouter]

Ok I'll try it but the meat better be hot after sitting so long and the 1st toasted side better still be crunchy after steaming it.

[@DoughboyGod]

🇺🇸💎💎💎💎🇺🇸

[@sanjivoberoi5361]

You washed out the crispy gouey remnant of fried onions in a cast iron pan! 😮 Sacrilege.

[@lesliethurston353]

I usually swear by ATK/CC, but they simple version is better. Brown sugar?

[@sylvielamanque6824]

Hi I’m from Canada and here it say not to eat are ground beef well cooked on account of bacteria. So I just want to know what should I believe. Thank you in advance. Love your vidéos.

[@msr1116]

I buy a reasonably priced cut of steak with some fat and grind it myself. This way, assuming the beef is fresh, I will take the risk. I do not, however, trust preground beef of any type at all.

[@WastrelWay]

If the cheese hangs off the bread, fold it over to fit instead of tearing it off.

[@MableHopcraft-b8n]

No seasonings in the meat ???

[@dianadambrosio1]

I know I've been reading everybody everybody saying the same thing. So weird to let the burger sit there while you're doing the onions second?

[@garypesci746]

@5:51 she said "POTATOES are pretty brown". Guess she doesn't know her onions!

[@leomik]

That’s why I get Patty Melts at diners. A pain to fix.

[@Detman329]

Lot of steps for what is essentially a grilled cheeseburger with grilled onions 😂😂

[@Stephanie-vn6ir]

ATK messed up this recipe! 👎 Valerie Bertinelli makes the best classic Patty Melt!😋❤

[@johnwilde164]

"USDA recommends not eating or tasting raw or undercooked ground beef. To be sure all bacteria are destroyed, cook meat loaf, meatballs and hamburgers to a safe minimum internal temperature of 160°F (71.1°C)." - USDA

[@BeagleBob-zw7wg]

I chop the meat up sloppy Joe style and mix the cheese in shredded or cubed, and I use mayonnaise on the bread.

[@galaxy_mosaic3587]

that sounds like a chopped cheese from a NYC bodega... which I've never tried in person but just watched videos about...

[@The_Timinator]

This is NOT a Patty Melt, it was called a Sourdough Melt or a San Franciscan Melt. We LOVE Patty Melts, back in the '60s when they really became a "thing" they were ALL made with Dark Rye Bread, American Cheese and the onions were diced and RAW, the option was "would you like onions?" Personally my Family still loves the original version and I have the sliced wrapped cheese in the 'fridge for when any of my Grocery Stores will get a shipment of Dark Rye (very Rare these days) and I'll make them.

[@jpfox165]

Garnish with potato chips