Smashing Patty Melts Signature Sauce (Print Version)

# Ingredients:

→ Patty Melts

01 - 450g ground beef (80/20 blend)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 8 slices rye bread or sourdough
05 - 8 slices Swiss or cheddar cheese
06 - 1 large onion, thinly sliced
07 - 2 tablespoons butter (for sautéing onions)
08 - 2 tablespoons butter (for grilling sandwiches)

→ Signature Sauce

09 - 120ml mayonnaise
10 - 2 tablespoons ketchup
11 - 1 tablespoon Dijon mustard
12 - 1 tablespoon finely chopped pickles or relish
13 - 0.5 teaspoon garlic powder
14 - 0.5 teaspoon smoked paprika (optional)
15 - Salt, to taste
16 - Freshly ground black pepper, to taste

# Instructions:

01 - In a small bowl, combine mayonnaise, ketchup, Dijon mustard, pickles or relish, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly and refrigerate until ready to use.
02 - Heat 2 tablespoons butter over medium heat in a skillet. Add sliced onions and sauté, stirring frequently, until deeply caramelized and golden brown, about 8 to 10 minutes. Remove onions from the skillet and set aside.
03 - Divide ground beef into four equal portions and shape into balls. Heat a skillet or griddle over medium-high heat. Place each beef ball onto the hot surface, press flat with a metal spatula, and season with salt and black pepper. Cook for 2 to 3 minutes per side until browned and edges are crisp.
04 - Butter one side of each bread slice. Arrange four slices, buttered side down, on a clean surface. Spread a layer of Signature Sauce on each slice. Top with a slice of cheese, a cooked beef patty, an even layer of caramelized onions, another slice of cheese, and cover with a second slice of bread, buttered side up.
05 - Heat a skillet or griddle over medium heat. Place assembled sandwiches onto the skillet and cook for 3 to 4 minutes on each side, pressing gently, until bread is golden brown and cheese has melted completely.
06 - Slice each melt in half and serve immediately with additional Signature Sauce or pickles on the side.

# Notes:

01 - Opt for rye bread for a classic robust flavor; sourdough provides a milder option.
02 - Press beef patties thin on a hot griddle for the ideal crispy crust.
03 - Prepare extra Signature Sauce to satisfy demand at the table.

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