Custom Blend Beef Patty Melt With Pimento Cheese

I’ll never forget the first time I tasted a truly great patty melt. It wasn’t at some fancy bistro, but at a roadside diner in South Carolina. The neon sign buzzed, the air smelled of sizzling onions, and the friendly waitress slid this masterpiece across the counter. The combination of the crisp, buttery rye, the savory beef, the sweet caramelized onions, and that tangy, creamy pimento cheese…it was pure magic. That sandwich sparked a lifelong quest to recreate that perfect patty melt, and this recipe, built on a custom beef blend and homemade pimento cheese, is my closest attempt yet.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4
• Dietary Type: Not specified

Ingredients

• 10 ounces ground sirloin
• 6 ounces ground beef short ribs
• Kosher salt and black pepper
• 1/4 cup vegetable oil
• 2 Spanish onions, thinly sliced
• Eight 1/2-inch-thick slices rye bread, buttered on one side
• Homemade Pimento Cheese (recipe follows)

Homemade Pimento Cheese

• 8 ounces sharp cheddar cheese, coarsely shredded
• 1/2 cup mayonnaise
• 1/2 cup finely chopped Vidalia onion
• 3 1/2 ounces diced jarred pimientos, drained
• 1 garlic clove, grated
• 1 dash hot sauce

Equipment Needed

• Small saute pan
• Large cast-iron skillet or griddle pan
• Food processor
• Glass jar or bowl

Instructions

1. First, let’s create our custom burger blend. In a large bowl, gently combine the ground sirloin and ground beef short ribs. Season generously with kosher salt and black pepper.

2. Loosely form the seasoned meat into four equal 4-ounce patties, each about 1/2-inch thick. Feel free to shape your patties into either squares or circles depending on the shape of your rye bread. This ensures every bite will have burger goodness! Using your thumb, create a small well in the center of each beef patty. This helps the burger cook evenly and prevents it from bulging in the middle.

3. Now, let’s caramelize those onions. Heat 2 tablespoons of the vegetable oil in a small saute pan over medium heat. Add the thinly sliced Spanish onions, sprinkle with salt, and stir occasionally. Cook until the onions are deeply caramelized, brown, and very soft, which should take about 25 to 30 minutes. Patience is key here – don’t rush the caramelization process!

4. While the onions are cooking, prepare the Homemade Pimento Cheese. In a food processor, blend the shredded sharp cheddar cheese, mayonnaise, finely chopped Vidalia onion, drained diced jarred pimientos, grated garlic clove, and a dash of hot sauce. Process until the mixture is well combined and smooth.

5. Transfer the pimento cheese to a glass jar or bowl and refrigerate until firm, at least 1 hour. This chilling time allows the flavors to meld and the cheese to firm up, making it easier to spread.

6. Season the beef patties generously with salt and pepper. Heat a large cast-iron skillet or griddle pan over high heat. Add 1 to 2 tablespoons of the vegetable oil.

7. Cook the burgers well-side up (the burger well collects the juices while cooking, letting your burger marinate) until browned on each side, about 3 to 4 minutes per side. The high heat will create a beautiful sear, locking in the flavorful juices. Transfer the cooked patties to a plate.

8. Spread the Homemade Pimento Cheese on the non-buttered side of each slice of rye bread. Top half of the bread slices with a generous pile of the caramelized onions.

9. Place the cooked burger patties on top of the onions, then top with the remaining bread slices, pimento cheese side down.

10. Place the sandwiches back on the griddle and toast until the bread is golden brown and the cheese is beginning to melt, about 2 minutes per side. Press down gently on the sandwiches with a spatula to ensure even browning and melting.

Expert Tips & Tricks

• For an extra layer of flavor, try adding a splash of Worcestershire sauce to the caramelized onions during the last few minutes of cooking.
• If you don’t have ground short ribs, you can substitute with ground chuck, but the short ribs add a richness that’s hard to beat.
• Don’t overcrowd the pan when cooking the burgers. Cook in batches if necessary to ensure even browning.
• For a truly indulgent patty melt, use a blend of different cheeses in your pimento cheese, such as Gruyere or Monterey Jack.
• If you want a spicier pimento cheese, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.

Serving & Storage Suggestions

Serve your Custom Blend Beef Patty Melts immediately while the bread is crisp, the cheese is melted, and the burgers are still warm. They pair perfectly with a side of coleslaw, potato salad, or homemade potato chips.

Leftovers can be stored in the refrigerator for up to 3 days. To reheat, wrap the patty melt in foil and bake in a preheated oven at 350°F (175°C) until heated through and the cheese is melted, about 10-15 minutes. Microwaving is not recommended as it can make the bread soggy. Freezing is not recommended.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	676 kcal	N/A
Calories from Fat	495 kcal	73%
Total Fat	55.1 g	84%
Saturated Fat	23.4 g	116%
Cholesterol	138 mg	46%
Sodium	427.4 mg	17%
Total Carbohydrate	9.3 g	3%
Dietary Fiber	1.8 g	7%
Sugars	4.2 g	16%
Protein	35.6 g	71%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Use gluten-free rye bread to make this patty melt gluten-free.
• Spicy: Add a pinch of cayenne pepper to the burger blend or pimento cheese for a kick.
• Cheese Variations: Experiment with different types of cheese in the pimento cheese, such as pepper jack or smoked gouda.
• Vegetarian Option: Substitute the beef patty with a grilled portobello mushroom cap marinated in balsamic vinegar and herbs.
• Bread Variations: While rye is traditional, sourdough or even a sturdy brioche would work well.

FAQs (Frequently Asked Questions)

Q: Can I make the pimento cheese ahead of time?
A: Absolutely! In fact, making the pimento cheese a day or two in advance allows the flavors to meld and deepen, resulting in an even more delicious spread. Store it in an airtight container in the refrigerator.

Q: What’s the best way to caramelize onions?
A: Low and slow is the key. Use medium heat and stir occasionally, allowing the onions to cook slowly and develop their natural sweetness. Don’t rush the process!

Q: Can I use pre-made pimento cheese?
A: While homemade pimento cheese is highly recommended for the best flavor, you can certainly use a store-bought version in a pinch. Look for a high-quality brand with good reviews.

Q: How do I keep the burgers from shrinking while cooking?
A: Don’t overwork the meat when forming the patties, and make sure your skillet or griddle is hot before adding the burgers. The small well in the center of the patty also helps.

Q: What should I serve with this patty melt?
A: This patty melt pairs well with classic sides like coleslaw, potato salad, french fries, or a simple green salad. A dill pickle spear is also a must!

Final Thoughts

This Custom Blend Beef Patty Melt with Pimento Cheese is more than just a sandwich; it’s an experience. The combination of the juicy, flavorful beef, the sweet caramelized onions, and the creamy, tangy pimento cheese is simply irresistible. So, gather your ingredients, fire up your skillet, and get ready to create a patty melt masterpiece that will transport you to burger heaven. Don’t hesitate to experiment with different cheeses or spices to make it your own, and please, share your creations and feedback – I’d love to see your variations! Pair this with a crisp IPA or a classic milkshake for the ultimate diner experience.