This Blackstone patty melt recipe is an easy Blackstone beef recipe to make on your outdoor griddle that's ready in just 20 minutes. For this classic toasted sandwich, a juicy seared beef patty is smothered in melted cheese and tucked between two slices of toasted rye bread. You can keep it simple or add caramelized onions to make it authentic.
From campfire chili to Blackstone chopped cheese to make-ahead camping burritos, there are an incredible number of easy recipes to make with ground beef when you're camping. And none more simple than these patty melts on the Blackstone griddle (or any griddle). The juicy ground beef patties are topped with Pepper Jack cheese and snuggled between two slices of rye bread for this version of the classic sandwich.
Why You'll Love This Recipe
- You can make them on your outdoor griddle or in your cast iron skillet.
- These spicy patty melts require only 4 ingredients and are ready in just 15 minutes.
Ingredients and Substitutions
- Ground beef--Choose regular (80/20) or lean (85/15) ground beef so that your sandwich is nice and juicy. Extra lean doesn't have enough fat and may result in dry beef patties.
- Rye bread--This is the type of bread traditionally used to make patty melts. In a pinch, you can use another type of bread.
- Pepper Jack cheese--Traditionally, patty melt sandwiches are made with Swiss or Cheddar, but I like the spicy zip that the pepper Jack adds. Feel free to use a mild cheese, if you prefer.
- Caramelized onions (optional)--These are generally included in a traditional version of the sandwich, but I made this patty melt without onions to keep the recipe simple for camping. See the FAQ below for how to add caramelized onions to your sandwiches, if you like.
Important Steps
- Season the ground beef with salt and pepper. Shape into balls and place on a heated griddle.
- Firmly press the meat into ½-inch-thick patties and cook, flipping once, until they've developed a crust and are just cooked through.
- Spread the outside of each slice of bread with mayo. Place half the bread slices mayo side down on the griddle, then top with the patty and the cheese. Top with the second slice of bread.
- Toast each Blackstone griddle patty melt until golden brown and the cheese is melted.
FAQs
Most traditional patty melts do have caramelized onions on them, but I made them optional here to keep it simple. If you want to add onions, thinly slice one large onion and cook it alongside your beef patties on your griddle. It will reduce down in about the same time that it takes to cook the beef. When you assemble the sandwiches, pile the onions on top of the cheese and place the bread on top.
If you're cooking it in a skillet, cook the onions first, scoop them out, then cook the beef.
Keep your meal simple and offer the cast iron patty melt with raw veggies or a simple overnight marinated vegetable salad on the side.
Tips and Troubleshooting
- Resist the urge to flip your patty frequently. Let it cook until it develops a nice browned crust, then flip just once.
- Like it extra cheesy? Add an extra slice to each sandwich.
More Blackstone Recipes You'll Love
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Recipe
Blackstone Patty Melt
Equipment
- Blackstone griddle (or other griddle)
Ingredients
- 1 pound ground beef preferable 80/20
- Salt and freshly ground black pepper
- 8 slices rye bread
- 3 tablespoons mayonnaise
- 4 slices pepper Jack cheese
Instructions
- Season the beef with salt and pepper. Shape it into 4 even balls.
- Heat the griddle to medium-high. Place each beef ball onto the griddle, leaving plenty of space between each one. Use a smasher or strong spatula to press each one into a ½-inch-thick patty.
- Cook, flipping once, until the patties are seared on each side and just cooked through, about 5 minutes per side.
- Spread one side of each slice of bread with 1 teaspoon of mayonnaise.
- Reduce the griddle heat to medium-low. Place four slices of the bread mayo-side down on the griddle. Top with the beef patties and a slice of cheese. Place the second slice of bread mayo-side up on top.
- Toast the sandwiches until golden brown and the cheese is melted, 1 to 2 minutes per side.
- Serve immediately.
Notes
- Let it cook--Resist the urge to flip your patty frequently. Let it cook until it develops a nice browned crust, then flip just once.
- Add onions--To make it a true classic, cook onions alongside your beef patties and add them to the sandwich, on top of the cheese.
- Make it extra cheesy--Add an extra slice to each sandwich.
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