Wooster Sauce Smash Patty Melts

Wooster Sauce Smash Patty Melts

Featuring

These diner style patty melts get a deep savory boost from Wooster Sauce. The sauce seasons the beef patties and is also stirred into a quick burger sauce spread for rich umami flavor in every bite.

Ingredients

Wooster Smash Patties

• 1 pound ground beef (80 to 85 percent lean)
• 1 tablespoon Wooster Sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Caramelized Onions

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 medium yellow onions, thinly sliced
• 1/2 teaspoon kosher salt
• 1 teaspoon sugar

Wooster Burger Sauce

• 1/4 cup mayonnaise
• 1 tablespoon Wooster Sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon ketchup
• 1 teaspoon finely minced pickles or relish
• Pinch of black pepper

To Assemble

• 8 slices sturdy sandwich bread or rye bread
• 8 slices Swiss or cheddar cheese
• 2 tablespoons softened butter for the bread

Instructions

1. Caramelize the onions
   1. Heat butter and olive oil in a large skillet over medium heat.
   2. Add sliced onions and 1/2 teaspoon salt. Cook, stirring occasionally, for 15 to 20 minutes until soft and golden.
   3. Sprinkle sugar over the onions and continue cooking 5 to 10 minutes more until deep golden and jammy. Reduce heat if they brown too quickly.
   4. Transfer onions to a bowl and set aside. Wipe out the skillet.
2. Make the Wooster burger sauce
   1. In a small bowl combine mayonnaise, 1 tablespoon Wooster Sauce, Dijon mustard, ketchup, minced pickles or relish, and a pinch of black pepper.
   2. Stir until smooth and creamy. Taste and adjust with a bit more Wooster Sauce if desired. Refrigerate until ready to use.
3. Form the smash patties
   1. Place the ground beef in a bowl and drizzle with 1 tablespoon Wooster Sauce.
   2. Sprinkle with salt, black pepper, and garlic powder. Gently mix to distribute the seasoning without overworking the meat.
   3. Divide into 4 loose balls, about 4 ounces each. Do not pack tightly.
4. Cook the patties
   1. Heat a large cast iron or heavy skillet over medium high heat until very hot.
   2. Place two beef balls in the dry skillet, leaving space between them.
   3. Immediately press each ball flat with a sturdy spatula or burger press to about 1/4 inch thick. Hold the pressure for a few seconds to get good contact.
   4. Cook 2 to 3 minutes without moving until the edges are deeply browned and crisp.
   5. Flip and cook another 1 to 2 minutes until just cooked through.
   6. Transfer to a plate and repeat with remaining two patties. Turn off heat and wipe out the skillet if needed.
5. Assemble the patty melts
   1. Spread one side of each bread slice with a thin layer of softened butter.
   2. Flip 4 slices butter side down and spread the non buttered side with a spoonful of Wooster burger sauce.
   3. Top each sauced slice with a piece of cheese, a cooked patty, a generous spoonful of caramelized onions, and another slice of cheese.
   4. Finish each sandwich with a second slice of bread, butter side facing out.
6. Grill the sandwiches
   1. Heat the skillet again over medium heat.
   2. Place the assembled sandwiches in the skillet, working in batches if needed.
   3. Cook 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden and crisp and the cheese is melted.
   4. Reduce heat if the bread browns too quickly before the cheese melts.
7. Serve
   1. Transfer patty melts to a cutting board and let rest 2 minutes.
   2. Slice each sandwich in half.
   3. Serve hot with extra Wooster burger sauce for dipping and the jar of Wooster Sauce on the table for anyone who wants another dash on their sandwich.

Tips

• Chill the beef briefly before forming patties to make smashing easier and to help keep them juicy.
• Use rye bread for a classic patty melt flavor or sourdough for a tangy twist.
• Caramelized onions can be made up to 2 days ahead and kept in the refrigerator. Rewarm gently before assembling sandwiches.