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Classic Patty Melts
Recipe by Grit & Soul · Save to D!NNER PLAN$
25 minBase: 4 servingsStovetopamerican
Meal History
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Ingredient amounts scale from this recipe's base of 4 servings.
4 people
Ingredients
- ground beefNeed: 1 lb
- breadNeed: 8 slice
- onionNeed: 1 item
- cheddarNeed: 1 cupBuy: 1 bag
- butterNeed: 2 tbspBuy: 1 stick
- saltNeed: 1 tsp
- pepperNeed: 0.5 tsp
Instructions
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Before you start
Gather the ingredients and the pan or pot before turning on the heat. These steps keep the cooking efficient while still spelling out the key heat settings, doneness cues, and safe handling details.
Safe temp: Ground meat
160°F · Use a food thermometer
1. Step 1
Brown the ground meat in a 10- to 12-inch skillet over medium-high heat, breaking it into small pieces as it cooks. Continue until no raw pink remains and the meat reaches 160°F if checked. Turn off the burner before carefully draining excess grease into a heat-safe container.
Ground meat: 160°F. Use a food thermometer and check the middle of the patty or crumble cluster once it is nearly done.
2. Cook the aromatics
Brown the ground meat in a 10- to 12-inch skillet over medium-high heat, breaking it into small pieces as it cooks. Continue until no raw pink remains and the meat reaches 160°F if checked. Turn off the burner before carefully draining excess grease into a heat-safe container.
Give the food a little time between stirs so it can brown and build flavor.
3. Step 3
Brown the ground meat in a 10- to 12-inch skillet over medium-high heat, breaking it into small pieces as it cooks. Continue until no raw pink remains and the meat reaches 160°F if checked. Turn off the burner before carefully draining excess grease into a heat-safe container.
4. Step 4
Brown the ground meat in a 10- to 12-inch skillet over medium-high heat, breaking it into small pieces as it cooks. Continue until no raw pink remains and the meat reaches 160°F if checked. Turn off the burner before carefully draining excess grease into a heat-safe container.
5. Step 5
Brown the ground meat in a 10- to 12-inch skillet over medium-high heat, breaking it into small pieces as it cooks. Continue until no raw pink remains and the meat reaches 160°F if checked. Turn off the burner before carefully draining excess grease into a heat-safe container.
Once the cheese melts, keep the heat low so it stays creamy.