Burger or sandwich? Tell me what you believe in the comments. It is believed that William “Tiny” Naylor, who owned a chain of restaurants in Southern California in the 1940s, was the one who introduced the Patty Melt somewhere between the 1940s and the 1950s. In the classic preparation, a patty made of ground beef is pan-fried in butter before being topped with your choice of melted American, Swiss, or cheddar cheese and onions that have been grilled.

Cassell’s took the melt to a (slightly) higher level by allowing the cheese to hang out the edge of the bread and providing customers with a selection of sauces to choose from.

Cassells-Hamburgers-Patty-Melt-Copycat-Recipe-500px

Cassell's Hamburgers Patty Melt Copycat Recipe!

This traditional recipe has a ground beef patty topped with either American, Swiss or cheddar cheese and grilled onions on rye bread (pan fried in butter). Cassell's elevated the patty melt by allowing the cheese to hang over the side of the bread.
Course Snack

Equipment

  • Flattop

Ingredients
  

  • Ground Meat (chuck and brisket blend)
  • Kosher Salt
  • Rye Bread
  • Clarified Butter
  • Swiss Cheese
  • Caramelized Onions
  • Mustard E Mayo (recipe below)

Mustard E Mayo

  • Mayo
  • Yellow Mustard
  • Hot Mustard

Instructions
 

  • Get the beef patty (ground chuck blended with ground brisket), add kosher salt on the patty. Put it on the Flattop grill, add salt on top. Once the patty is cooked, put it aside.
  • Lay down the Rye bread and spread on some clarified butter. Then take it to the grill to toast.
  • Put slice cheese on top, 2 slices hanging off the edge on both side and at the center.
  • Put the patty on the other bread, then add caramelized onions on top of the patty.
  • Scrape the cheese hangovers and then put the bread on top of the other bread to make a sandwich.
  • Set aside, plate and it's ready!

Mustard E Mayo

  • Combine all ingredients to make a paste for the sauce.

Video

Notes

This recipe was created by Ballistic BBQ on YouTube.
Keyword Beef, Burger