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Patty Melts

Patty Melts with Roasted Zucchini and Creamy Mustard

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Recipe Details


Our chefs go weak at the knees for old-school diner classics, and this patty melt is no exception. Chive-infused beef patties and Cheddar are stacked between slices of rye bread and toasted, grilled cheese–style, until crisp and melty. Instead of fries, we serve the sandwiches with seasonal roasted zucchini, along with a mustard and horseradish mayo for dipping. 


  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 870
  • Protein 47g
  • Total Carb 41g
  • Total Fat 57g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • zucchini
    8 ounces
  • chives
    1/8 ounce
  • ground beef
    12 ounces
    ground beef
  • horseradish
    1 teaspoon
  • mayonnaise
    3 packets
  • Dijon mustard
    1 packet
    Dijon mustard
  • honey
    1 packet
  • rye bread
    4 slices
    rye bread
  • yellow Cheddar cheese
    2 slices
    yellow Cheddar cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large pan
  • baking sheet
  • 10" medium heavy pan or large plate

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse zucchini and quarter lengthwise, then cut crosswise into 2-inch pieces, discarding ends. Rinse chives and thinly slice. In a large bowl, combine half of chives, ½ teaspoon salt, and pepper as desired. Pat beef dry with paper towel and add to bowl. Using your hands, mix well, then form into 2 equal patties, about 1 inch thick—a kitchen helper can do this part. Using your thumb, create a dimple on top of each.

  2. Cook burgers

    Cook burgers

    Heat 1 teaspoon olive oil in a large pan over medium heat. When oil is shimmering, add burgers and sear, without flipping, until browned on bottom, about 4 minutes. Flip and continue searing until browned and medium rare, 3-4 minutes more. Transfer burgers to a plate and set aside to rest. Wipe pan clean for Step 5.

  3. Roast zucchini and make sauce

    Roast zucchini and make sauce

    While burgers cook, on a baking sheet, toss zucchini with ½ tablespoon olive oil, ¼ teaspoon salt, and pepper. Arrange in a single layer, spacing apart. Roast until tender, 8-10 minutes. Meanwhile, in a small bowl, stir together horseradish (or use less for a milder flavor), 1½ packets mayonnaise, ½ packet mustard, ½ packet honey, ¼ teaspoon salt, and pepper. Set aside until ready to serve.

  4. Assemble patty melts

    Assemble patty melts

    Arrange bread slices on a clean, dry surface. Spread remaining mayonnaise over 1 side of each bread slice, then flip. Top plain sides of 2 bread slices with Cheddar, then top with burgers. Finish with remaining bread slices, mayonnaise-side up (mayo doesn't burn the way oil or butter does. Spreading it on the outside will help the sandwiches crisp).

  5. Cook patty melts

    Cook patty melts

    Place pan from burgers over medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add patty melts. Place a medium heavy pan or large plate on top. Cook until bread is golden and cheese is melted, 2-3 minutes per side. Transfer patty melts to cutting board.

  6. Plate patty melts

    Plate patty melts

    Cut patty melts in half on a diagonal and divide between serving plates, along with roasted zucchini. Garnish with remaining chives. Serve with creamy mustard sauce for dipping. Dig in!

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