The trick is to smoke the meat and not make the meat smoke


  Date: April 12, 2014
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Patty Melts are my favorite burger by far. This recipe from Hometown Favorites produced the best Patty Melt I had ever had. It used a couple tricks to do this. The meat patties for Patty Melts are actually cooked twice. Once when the burgers are being griddle grilled and then again when the whole sandwich is assembled and griddle grilled a second time. This can result in a dried out and iceless patty. To correct for this the folks at ATK used something called a panade. This is where milk and torn pieces of bread are added to the patties to help keep them moist. The ATK folks added a nice touch by using rye bread in lieu of the normal white bread. Rye bread is also the bread for the sandwich and this helped crank up the rye flavor. The second thing they did was to griddle the onions & the second side of the burger together to transfer the flavors from one to the other. The recipe had you doing everything in a 12" cast iron frying pan. Often you were working on 2 out of the 4 sandwiches and holding the other 2. By using the larger Big Green Egg cast iron half moon griddle grate, I was able to do all 4 sandwiches at once. By using both grates, one on the bottom and one on top, I was actually able to toast both sides of all 4 sandwiches at once. These sandwiches were very tasty, with a really strong beef and onion flavor. The panade did it's job too and the patties were very moist. As I mentioned these were by far the best patty melts I, or for that matter my guests, had ever tried.
Recipe Source:
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Wicked Good Burgers

America's Test Kitchen - Hometown Favorites:

Griddled Patty Melts - Page 9
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Big Green Egg

Griddle Grilled:

Using the Big Green Egg Kamado Cooker
  • BGE Plate Setter (Legs Up)
  • BGE S-S Grill Grid
  • BGE Half Moon Cast Iron Griddle Grate (Smooth Side Up x2)
  • 19" Grill Spatula
  • SR 19" Locking Tongs
  • Wicked Good Weekend Warrior Lump Charcoal