Beef & Cheddar Patty Melts
with Special Sauce, Caramelized Onion & Potato Wedges
- Soy
- Wheat
- Eggs
- Milk
The patty melt hasn’t changed much over the years and the flavors of our version prove why—it’s perfect just the way it is! Griddled sourdough slices sandwich a juicy beef patty topped with melty cheddar and caramelized onion. Add some roasted potato wedges and our special sauce and get ready to savor a true classic combo.
Ingredients
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
1 unit
Onion
10 ounce
Ground Beef
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
1 unit
Ketchup
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 teaspoon
Dijon Mustard
2 slice
Sliced Mild Cheddar Cheese
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
5 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion.
-
Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you'll use the rest later), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
-
While potatoes roast, heat a large drizzle of oil in a medium, preferably nonstick, pan (large pan for 4 servings) over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes.
-
Add 1 tsp sugar (2 tsp for 4) and a splash of water. Cook, stirring occasionally, until onion is jammy and caramelized, 2-3 minutes more. Season with salt and pepper.
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Turn off heat; transfer onion to a small bowl. Wash out pan.
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While onion cooks, in a second small bowl, combine mustard, mayonnaise, and ketchup.
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Form beef* into two thin patties, each about the shape of a bread slice. Season all over with remaining Fry Seasoning, salt, and pepper.
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Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties and cook until browned and cooked through, 3-5 minutes per side.
-
Turn off heat; transfer patties to a paper-towel-lined plate. Wipe out pan.
-
Evenly spread one side of each sourdough slice with special sauce. Top half the sourdough slices, sauce sides up, with patties, caramelized onion, and cheddar. Top with remaining sourdough slices, sauce sides down, to form sandwiches.
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Melt 1 TBSP butter in pan used for patties over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, 3-4 minutes per side. (For 4 servings, you may need to work in batches, adding more butter as needed.)
-
Transfer patty melts to a cutting board.
-
Halve patty melts on a diagonal.
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Divide patty melts between plates. Serve with potato wedges and any remaining special sauce for dipping.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the taste, calling it delicious and better than restaurant burgers; some found it bland and suggested adding more seasoning.
- Ease of prep: Several found it time-consuming with multiple steps; some struggled to shape patties to fit the large bread slices.
- Suggestions: Consider shaping patties oblong to fit bread better; add pickles or extra cheese for more flavor.
- Portions: Many felt the bread was too large compared to the shrinking patties; some wanted more meat or sauce.
- Sides: Several suggested offering alternatives to potato wedges; some found the potatoes too small or difficult to crisp.
Reviews from our home cooks
SO TASTY!! I have loved all of HF burgers, but this one is different and was extra tasty with the sauce, caramelized onions and with the sourdough bread instead of a bun. Yum!
Great tasting and easy to make. Hint: make your hamburger patty oblong shape to better fit the large pieces of sourdough bread. Delicious!
This was awesome. I did make my own thousand Island dressing, and cook the burgers on the grill, but patty melts are my favorite burger and these were great.
I thought for sure this was not going to be enough for 4 people. I did mess up on the shape of the patty but nothing I can't fix later. Everyone was full and loved the potato wedges
I don't get patty melts very often so this was a real treat! We have cheeseburgers a lot on fridays, something to look forward to all week! This recipe was fantastic, I'd love to try it again.
This patty melt was top notch! However, while the sauce was delicious, there wasn't quite enough of it. The quantities should be doubled.
Patty melt was delicious. I am wondering why when we have recipes for oven fries the potatoes are way too small to be cut into wedges? I cut them into small chunks instead, but they are not "French fry" looking.
The onions are good, the potatoes seem to be a different kind than shown in the photos, but they are fine, the beef was extremely fatty so be aware it will shrink A LOT. It would be nice to know what's in the fry seasoning. Since all the recipe cards we got were wrong, we have no idea what is in it, which kind of defeats the purpose of your trying to learn recipes.
The patty melt was great but the type of potatoes that were included were not good. They are usually the smaller potatoes (I think Yukon gold?) and these were russet potatoes and they just tastes very bland and didn't crisp up in the oven so they were a strange soggy texture. No comparison to the fries we've had in other meals.
Good and filling. The meat no matter how big you make the patties shrink to half the size of the bread. So meat to bread ratio not ideal. Good flavor. Many steps, many pans to be used. Not quick.
