Cheddar Patty Melts with Caramelized Onions and Potato Wedges

Imagine the best parts of a juicy burger and a gooey grilled cheese sandwich combined into one irresistible meal. That’s exactly what you get with these Cheddar Patty Melts. Golden, crispy sourdough bread cradles a perfectly seasoned beef patty, melted cheddar cheese and a tangle of sweet caramelized onions with a hint of Dijon mustard.

On the side, we’ve got crispy oven-baked potato wedges seasoned with a bold fry seasoning, perfect for dipping in ketchup. This is comfort food elevated and it’s surprisingly simple to make at home. Get ready to raise your dinner standards!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Cut the potatoes into 1/2-inch thick wedges. Toss with fry seasoning, a drizzle of oil, salt and pepper. Spread on a baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crispy.
2. While potatoes bake, thinly slice the onion. Heat a large skillet over medium heat with a drizzle of oil. Add the onion and cook, stirring occasionally, until softened and caramelized, about 10-12 minutes. Stir in the beef stock concentrate and 2 teaspoons Dijon mustard. Cook for 1 minute more, then remove from heat.
3. In a bowl, combine the ground beef, bold & savory steak spice, salt and pepper. Mix gently and form into two patties, each about 1/2-inch thick.
4. Wipe the skillet clean and return to medium-high heat. Add a drizzle of oil and cook the patties for 3-4 minutes per side for medium doneness. Remove from skillet and let rest.
5. Wipe the skillet again and reduce heat to medium. Lay out the sourdough slices. Spread the remaining Dijon mustard on two slices. On the other two slices, pile the caramelized onions, then top with a patty and a generous sprinkle of cheddar cheese. Close the sandwiches with the mustard-spread slices.
6. Place the sandwiches in the skillet (you may need to work in batches). Cook for 2-3 minutes per side, pressing gently with a spatula, until the bread is golden and the cheese is melted.
7. Serve the patty melts with the potato wedges and ketchup for dipping.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, rye or Texas toast would also work well, but sourdough gives the best crunch.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free bread and ensure your seasonings are gluten-free.

How do I store leftovers?

Store the patty melts and potato wedges separately in airtight containers in the fridge for up to 2 days. Reheat in a skillet or oven to restore crispiness.