“Hey, Rebecca? Dinner at 6:30!”

“What are we having?”

“Cheeseburgers. More specifically, Patty Melts.”

“From where?”

“What do you mean? My kitchen!!! Cafe Mom!”

Usually Patty Melts are made with caramalized onions, swiss cheese, and Rye bread, but you use what you have and what everyone likes…

I took a pound of ground chuck and seasoned it with some salt, pepper, onion powder, and garlic powder. I cooked all the burgers as thin as possible for about 5 minutes on the first side and 3 minutes on the other side. I took 2 slices of bread and added a slice of cheese on each one. We are a house divided, Katie and I like Swiss, and Rucks and Rebecca are all American cheese. I actually love all cheese, so no shade here.

I assembled the sandwiches and buttered one side. In a large skillet on medium heat, I added the sandwiches butter side down. Then I took the cast iron skillet to weigh down the patty melts. Once it was golden brown and the cheese started to melt, I buttered the top side and flipped them. Make sure your heat is not too high, otherwise the bread will burn. I served with tator tots that I cooked in my air fryer and some creamed corn. Hit the spot!!!

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