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Patty Melts

Patty Melts with Baked Sweet Potato Fries

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Given our obsessions with grilled cheese sandwiches and burgers, it should come as no surprise that we’re pretty attached to patty melts. In our take on the diner classic, herb-infused beef patties are seared to juicy perfection, topped with Cheddar, and sandwiched between slices of rye. Cayenne-dusted sweet potato fries complete this repeat Plated favorite.
  • Quick Prep
Serving size
Prep & cook time
Cooking Skill
  • Calories 880
  • Protein 47g
  • Total Carb 77g
  • Total Fat 45g

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

Ingredients & Equipment

What we send

  • thyme
    • 1/8 ounce
    • thyme
  • rye bread
    • 4 slices
    • rye bread
  • chives
    • 1/8 ounce
    • chives
  • ground beef
    • 12 ounces
    • ground beef
  • unsalted butter
    • 2 packets
    • unsalted butter
  • jar ketchup
    • 1
    • jar ketchup
  • ground cayenne pepper
    • 1/8 teaspoon
    • ground cayenne pepper
  • yellow Cheddar cheese
    • 4 slices
    • yellow Cheddar cheese
  • sweet potatoes
    • 2
    • sweet potatoes
  • whole-grain mustard
    • 2 tablespoons
    • whole-grain mustard

What You’ll Need

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

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450ºF. Set butter aside to soften at room temperature. Rinse all produce. Halve sweet potatoes lengthwise. Cut lengthwise into ½-inch slices, then cut lengthwise again into ½-inch fries. Thinly slice chives. Strip thyme leaves, discarding stems—try pinching each stem near the top, then sliding the fingers of your other hand down the length of the stem to remove leaves quickly.

  2. Bake Sweet Potato Fries

    Bake Sweet Potato Fries

    On a baking sheet, toss sweet potatoes with cayenne pepper (skip or use half for less heat), 1 tablespoon olive oil, and ½ teaspoon salt. Arrange in a single layer and bake until golden brown and crisp, 20-25 minutes.

  3. Form Patties

    Form Patties

    While fries bake, in a large bowl, combine thyme, half of chives, ½ teaspoon salt, and black 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 the same shape as bread slices but slightly wider. Using your thumb, create a shallow dimple on top of each patty.

  4. Sear Patties

    Sear Patties

    Heat ½ tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add patties and sear until browned and medium rare, 1-2 minutes per side. Transfer patties to a plate, then wipe pan clean and reserve for next step. Arrange bread slices on a clean, dry surface. Spread butter on 1 side of each slice, flip, then spread mustard on plain sides.

  5. Assemble and Cook Patty Melts

    Assemble and Cook Patty Melts

    Top mustard sides of 2 slices with half of Cheddar, then patties, then remaining Cheddar. Finish with remaining bread slices, mustard-side down. Place pan from patties over medium heat. When pan is just smoking, add patty melts, and place a medium heavy pan or large plate on top to weigh down. Cook until bread is golden brown and cheese is melted, 3-4 minutes per side.

  6. Plate Patty Melts

    Plate Patty Melts

    Divide sweet potato fries between serving plates and garnish with remaining chives. Halve patty melts and serve with fries and ketchup for dipping. Enjoy!

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