Cheddar Patty Melts

Cheddar Patty Melts

with Dijon Caramelized Onion & Potato Wedges

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Can you recall the first time you had a patty melt (aka a burger between sliced bread)? Golden, crispy toast replacing that standard squishy bun? Revelatory—like a burger and a grilled cheese joined forces into one super sandwich. In true HelloFresh fashion, we’ve taken ours to the next level by adding melty cheddar and a tangle of Dijon-spiked caramelized onions. On the side, there’s seasoned potato wedges and ketchup for dipping (because how could we not). Let us raise your dinner standards yet again!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

12 ounce

Yukon Gold Potatoes

1 tablespoon

Fry Seasoning

4 teaspoon

Dijon Mustard

1 unit

Beef Stock Concentrate

10 ounce

Ground Beef

1 tablespoon

Bold & Savory Steak Spice

4 slice

Sourdough Bread

(ContainsWheat, Soy)

1 cup

Cheddar Cheese


2 tablespoon


Not included in your delivery

4 teaspoon

Vegetable Oil

½ teaspoon


1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4644 kJ
Calories1110 kcal
Fat59 g
Saturated Fat26 g
Carbohydrate93 g
Sugar10 g
Dietary Fiber7 g
Protein50 g
Cholesterol175 mg
Sodium2260 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Halve, peel, and thinly slice onion. Cut potatoes into ½-inch-thick wedges.


• Toss potatoes on a baking sheet with a drizzle of oil, Fry Seasoning, salt, and pepper. • Roast on top rack until golden brown and crispy, 20-25 minutes.


• Meanwhile, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. • Stir in mustard, half the stock concentrate (you’ll use the rest later), 1 TBSP water, and ½ tsp sugar; season with salt and pepper. Cook until caramelized and jammy, 2-3 minutes. Turn off heat; transfer to a small bowl. Wipe out pan. • 4 SERVINGS: Use 2 TBSP water and 1 tsp sugar.


• In a large bowl, combine beef*, Steak Spice, and remaining stock concentrate; season with pepper and ¾ tsp salt. Form into two oval patties, each about the size of a sourdough slice. • Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties; press down slightly to flatten. Cook to desired doneness, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan. • 4 SERVINGS: Season with 1½ tsp salt. Form four oval patties. • TIP: For 4 servings, save time by using two pans.


• Evenly sprinkle half the sourdough with cheddar. Top with patties, caramelized onion, and remaining sourdough to create sandwiches. • Melt 1 TBSP butter in pan used for patties over medium-high heat. Add sandwiches with cheese layer toward the bottom. Cook, gently pressing with a spatula or heavy-bottomed pan, until cheese melts and bread is golden, 1-3 minutes per side. • 4 SERVINGS: You may need to work in batches when cooking sandwiches. • TIP: If needed, add more butter to the pan after flipping.


• Transfer patty melts to a cutting board. Slice each in half on a diagonal; divide between plates with potato wedges. Serve with ketchup on the side for dipping.