I grew up in Iowa and my dad used to take me to get these all the time!

Are you craving a hearty and flavorful meal that will tantalize your taste buds? Look no further than Patty Melts with Secret Sauce. This classic dish combines savory ground beef patties, gooey cheese, and a secret sauce that adds a burst of flavor with every bite. In this article, we’ll explore the ingredients and steps needed to create this delicious meal in the comfort of your own kitchen.

Main Ingredients for Patty Melts:

Ground beef 1 lb.
Rye bread 6 slices
Onion powder ½ tsp.
Garlic powder ½ tsp.
Salt To taste
Pepper To taste
Cheddar cheese 6 slices
Provolone cheese 6 slices
Butter (softened and unsalted) 6 Tbsp.

Secret Sauce Ingredients:

Mayonnaise ¼ cup
Chopped bacon pieces 2 Tbsp.
Ketchup 3 Tbsp.
Sugar 1 tsp.
Relish 1 tsp.


  1. Form the Meat Patties: Divide the ground beef into three equal portions and shape them into flattened patties, ensuring they are roughly the same size as your bread slices.
  2. Season the Meat: Sprinkle both sides of each patty with onion powder, garlic powder, salt, and pepper to taste.
  3. Cook the Patties: Heat a skillet over medium-high heat and cook the patties until they are cooked through. Once done, remove them from the pan and set them aside.
  4. Prepare the Secret Sauce: In a bowl, mix together mayonnaise, chopped bacon pieces, ketchup, sugar, and relish until well combined.
  5. Assemble the Patty Melts: Wipe the skillet clean and reduce the heat to medium. Butter one side of each bread slice and place three slices buttered side down in the skillet. Top each slice with provolone cheese, a meat patty, and cheddar cheese.
  6. Add the Secret Sauce: Spread a generous amount of the secret sauce on the non-buttered side of the remaining bread slices and place them sauce side down on top of the assembled patties in the skillet.
  7. Toast and Serve: Flip the patty melts once the cheese has melted and the bread is golden brown on one side. Toast the other side until it reaches the desired crispiness, then serve hot.


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