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I had my first Patty Melt over 40 years ago at The International House of Pancakes (no, it wasn't yet referred to as IHOP). I've been hooked ever since and whenever I see it on a menu it's a given I'm gonna get it. Don't want to try this at home because it just won't seem as special anymore...even though it may be better.

You would think with all the e coli concern, one wouldn't show a picture of a rare burger, or not include in the recipe to cook the patty to 160F

@Nick: I might have to go to my decidedly not reputable local market and get some ground beef to whip one of these up tonight. Thanks for the idea.

@Meat guy: How do you get from "e coli concern" to not showing a picture of a rare burger. Leaving aside that I have no idea how you can declare that burger to be rare, I'll address the overreaction to e coli fears. If you, as I'm guessing Nick did in this case, grind the meat yourself, your chances of e coli are somewhere around zero. If you buy your meat from a butcher who grinds fresh chuck, then once again the chances of e coli are somewhere around zero. If you buy your ground beef from a store with standards like Costco that actually tests the meat they buy before they put it on the shelves, once again, your chances of e coli problems are about zero. Caution is a good thing and making sure that your beef comes from a safe source is certainly a good idea, but paranoia gets in the way of some excellent eats.

@hungrychristel: Try mixing an egg into your ground beef (one egg per pound). I don't think it affects the taste at all and the egg works binding magic.

@hungrychristel - I never use a binder for my burgers and I pack them very loosely. I find that refrigerating the patty for at least ten minutes after forming helps them stay together while cooking.

Excellent post. I sometimes forget about the patty melt: it's a totally perfectly balanced classic. Much better than the traditional "burger in a bun". It's the rye bread that does it.

On the subject of 'eggs or no eggs', my dad always uses egg to bind his burgers but I don't generally add egg to mine, so I've extensive experience of both sides of the argument. Imho, it definitely helps keep them together and it doesn't really affect the taste, but I do feel it affects the texture slightly--it can make them a little too mushy.

I made one with bison the other night. Heavenly ... if you like bison, that is.

I love rye bread (make my own) ,but have never thought to use it for a burger. I'll be making one of these on my next burger night. Swiss and onions for me too. And I don't see how anyone can say that's a rare burger, there's just not enough visible to make that call.

I'm sorry, but the meat is pink, that means under 156 degrees f. Testing negative means that the small sample taken from the much much larger batch is clean, a few ounces out of up to 10000 LB.

What I really don't understand is how people can know there is a potential risk and deny that it could effect them or their families. I never got sick before so it won't happen to me. Odds are somewhere around Zero? well Does one in a million count? That might mean 6 people in Chicago get sick from the meat. Food safety is important, but you people think it doesn't relate to your own actions, what about Listeria, staph, Salmonella and C perfringens? don't worry about those because it is beef?

Grow up, be responsible for your actions, be serious about your eats.

Mmm. The Woolworth's lunch counter had my first Patty Melt and the standard for all others. I haven't thought about that sandwich in years, but have just made myself a note, to cook one very soon. Fries or chips?

The patty melt has always been my thing and growing up in Los Angeles I've ingested quite a few from delis, diners, hamburger stands, and restaurants.

While I don't have a "go-to" per say for my perfect melt, I can share the best two I've had in recent memory.

Best standard came from an old school diner attached to the Linbrook Bowling Center in Anaheim, CA. It was under $5, came with fries, and was greasily perfect. I came here pulling off the freeway in search for lunch, saw the bowling alley, and vaguely remember Huell Howser on PBS going there for pizza. Thank you Huell!

On the complete opposite price spectrum I had my first, and probably only, $20 patty melt. Prior to walking into the "Boneyard Bistro" in Sherman Oaks, CA, I had no idea such a thing existed.

It was called the “Southwest Patty Melt” and came with gruyere and cheddar cheese, sautéed onions, anaheim chilies, and bacon. It sounds crazy to pay $20 for a patty melt, but after one bite I practically fell out of my chair in a pool of smiles.

I made this tonight (Fri. 10/23), and it tastes more like a roast beef sandwich than a burger. Not a bad thing, but not exactly what I was expecting. I miss pickles and Heinz 57 sauce, they are my usual burger condiments.

Coincidentally, I had my first patty melt last night at IHOP. I don't recall hearing of them before, but perhaps this article got into my subconscious. I didn't notice it with my full conscious until today. And by the way, it was really delicious. Can't imagine how I missed it all these years.

I used to get one whenever I stopped at a HoJo's (used to be plentiful along the nation's highways). I've also had some good ones in local NYC diners. But the best are the ones I make at home! Yum.

Yes, there is nothing to add. they are perfection as-is. I do like to dip mine in ketchup however, dipping as I eat. But since the NYTimes expose on commercially ground meat, I will only eat ground meat I grind myself, so good-bye road-burgers of any kind.

This is my favorite grilled sandwich!

I used to eat them at Astro's, in Los Angeles. (The one on Santa Monica Blvd.) They do not use Swiss cheese, but as I cannot eat it anyway, that was fine. I ordered them with their unbelievable onion rings...large, homemade, and served in a generous portion.

To make them at home, I'd go to Canter's deli on Fairfax, and get the rye bread from their bakery section, (It wasn't always easy to find a good rye, once upon a time, at least where I was.) and then pretty much make them as instructed above. Mmmmm! :)

For those who mentioned bison, I switched to it several years ago, and buy the meat from a local ranch. I don't care for the pre-ground, so have been grinding all of my own meat since the 80's, and don't find the bison we eat too dry to form into patties which hold together. I use sirloin steaks/roasts the most often, and use a heavy-duty food processor with the metal blade. Perhaps you would have better luck grinding your own, too?

Patty melts are on the menu for Friday....I can barely wait! :)