Is it a ridiculously good-looking grilled cheese? Is it a mouthwatering hamburger? We’re thrilled to announce: It’s both! The patty melt has been a repeat Plated favorite—it’s difficult to deny the appeal of a griddled rye sandwich filled with a beef patty and Cheddar cheese. This is the kind of sandwich that’s totally acceptable to wax poetic about in-between gooey bites and wiping hands on shirttails. We think you’ll love this version paired with a side of baked sweet potato fries.
Patty Melts with Baked Sweet Potato Fries
2 sweet potatoes
⅛ ounce chives, divided
⅛ ounce thyme
12 ounces ground beef
¼ teaspoon cayenne pepper
4 slices rye bread
1 tablespoon butter
2 tablespoons whole-grain mustard
4 slices Cheddar cheese, divided
1 mini jar ketchup
1 tablespoon + 1 teaspoon olive oil
12″ large pan
medium heavy pan
- Burger patties tend to shrink but puff up in the middle when cooked. Forming them slightly larger than the bread ensures total patty-to-bread coverage. Creating a dimple in the center helps them cook evenly.
- The heat is intensified under the patty melts when they’re pressed down, resulting in crisp bread, melty cheese, and juicy meat.
Preheat oven to 425ºF. Rinse all produce. Halve sweet potatoes lengthwise, then cut lengthwise again into ½-inch slices. Cut lengthwise once more into ½-inch fries. Thinly slice chives. Strip thyme leaves, discarding stems. Pat beef dry with paper towel.
On a baking sheet, toss sweet potatoes with 1 tablespoon olive oil, ½ teaspoon salt and as much cayenne pepper as desired (it’s spicy!). Arrange in a single layer, transfer to oven, and bake until golden brown and crisp, about 20 minutes.
While fries bake, in a large bowl, combine beef, thyme, half of chives, ½ teaspoon salt and black pepper as desired. Using your hands, mix well, then form into 2 equal patties, about ½-inch thick and wider than the bread slices. Using your thumb, create a shallow dimple on top of each patty (see Recipe Tip).
Heat 1 teaspoon olive oil in a large pan over medium-high heat. When oil is shimmering, add patties and sear until browned and medium rare, 1-2 minutes per side. Meanwhile, arrange bread slices on a clean dry surface. Spread butter on 1 side of each slice, flip, then spread mustard on other side, dividing evenly.
Keeping bread mustard-side up, layer 2 slices with half of Cheddar, then patties, then remaining Cheddar. Finish with remaining bread slices, mustard-side down. Wipe pan from patties clean and place over medium heat. When pan is just smoking, add patty melts and place a medium heavy pan on top (see Recipe Tip). Fry until bread is golden and cheese is melted, 3-4 minutes per side.
Divide sweet potato fries evenly between 2 plates and garnish with remaining chives. Halve patty melts on a diagonal and serve with fries and ketchup for dipping. Enjoy!