Smashing Patty with Confidential Sauce

Smashing Patty with Confidential Sauce:

This extraordinary dish features a perfectly seared and succulent patty, compressed and crisped to perfection, nestled between two fluffy buns, awaiting the moment of indulgence. The patty, crafted with the finest cuts of meat and expertly seasoned, exudes an irresistible aroma that tantalizes the senses and whets the appetite. With each bite, the patty yields to reveal a juicy and flavorful interior, a testament to the culinary mastery behind its creation.

Accompanying this gastronomic delight is the Confidential Sauce, a closely guarded secret blend of ingredients that elevates the taste experience to unparalleled heights. Its velvety texture and complex flavor profile dance delicately on the palate, complementing the richness of the patty with a symphony of savory and tangy notes. Every dollop of this clandestine concoction adds a layer of intrigue and delight to the overall culinary masterpiece.

As you sink your teeth into the Smashing Patty with Confidential Sauce, the symphony of flavors unfolds in a crescendo of culinary delight. The marriage of textures and tastes, the interplay of savory and sweet, creates a sensory experience that transcends the ordinary and transports you to a realm of gastronomic bliss. Each bite is a revelation, a testament to the artistry and skill that went into crafting this extraordinary dish.

From the first savory bite to the last lingering taste, the Smashing Patty with Confidential Sauce leaves an indelible impression, a culinary memory to cherish and savor. It is not simply a meal; it is an experience, a journey of discovery for the palate and the soul. So indulge, savor, and revel in the magic of this extraordinary creation, for each bite is a moment to be savored and celebrated.


Approximately forty-five minutes

Output: four sandwiches

One tablespoon of olive oil is required.
2 cups of finely sliced onion from 1 big onion
Six tablespoons of unsalted butter, divided Garlic powder and kosher salt
ketchup, 2 tablespoons
1 and a half pounds of lean ground beef
2:1 Worcestershire sauce
8 rye bread slices
Onion powder, 1/2 teaspoon
Roughly eight ounces of Swiss cheese, sliced


Olive oil should be heated in a big pan over medium-low heat. Twenty to twenty-five minutes after adding the sliced onions, caramelize them by cooking them, turning regularly, until they are very brown. Add little salt and pepper to taste.
A cast-iron skillet should be heated over medium-high heat while you wait. In a heated pan, melt 2 tablespoons of butter.
In a big basin, carefully blend the ground beef, ketchup, Worcestershire sauce, 1/2 teaspoon of onion powder, 1 teaspoon of salt, and a pinch of pepper. Make four equal patties out of the meat mixture; roll each one out into a circle that’s little wider than the bread slices.
Brown the patties well by cooking them in the heated pan for four or five minutes on each side. Eliminate from the skillet and place aside.
Let the patty melts come together: Remove any excess grease from the pan and melt 2 tablespoons of the remaining butter in a medium saucepan. Place four pieces of rye bread in the pan, butter sides down. Burger patties, Swiss cheese, half the caramelized onions, and a second piece of cheese should be placed atop each bun. Sandwich the melts together with the other four pieces of buttered bread, butter side up. Ines’s recipe
Two to four minutes each side, using a spatula to gently push down on the cheese occasionally, or until golden brown and melted, is the recommended cooking time for each patty melt.
After the patties have melted, place them on a cutting board and cut them diagonally. Have fun!

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