Whataburger Patty Melt Copycat Recipe

4.41 stars from 5 reviews

Whataburger Patty Melt is beyond delicious, from the juicy beef to the zesty sauce. Make this outstanding patty melt recipe at home!!

Author: Donna Elick

Servings: sandwiches

Prep Time15

Cook Time55

Total Time1 10

Ingredients

4 tablespoons salted butter divided
1 large yellow onion sliced
20 ounces lean ground beef patties 4 patties, 5 ounces each
salt and pepper to taste
4 slices Texas toast
4 tablespoons butter softened
4 slices Monterey Jack cheese
4 slices cheddar cheese

Creamy Pepper Sauce:

1/2 cup mayonnaise
1 tablespoon yellow mustard
2 tablespoons lemon juice
1 tablespoon finely chopped chipotle peppers in adobo
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon granulated sugar

Instructions

Melt butter in a heavy bottomed saucepan.
Add sliced onions and sprinkle with salt. Heat over medium-low, stirring occasionally, for 30-45 minutes, or until onions are caramelized and golden brown.
Meanwhile, cook beef patties in a skillet over medium high heat - cooking for 2-3 minutes on each side (or to desired doneness).
When you flip the patty, add slices of cheese to cover the top of the patty - they will melt while the other side is cooking.
In a small bowl, whisk together all of the ingredients for the creamy pepper sauce. Set aside
Spread both sides of the texas toast liberally with butter.
For each patty melt - add texas toast to the pan to toast one side. Flip the toast over and while the other side is browning, add two beef patties (each topped with melted cheese). Mound the top patty with caramelized onions.
Toast the second piece of bread on both sides. Liberally spread creamy pepper sauce on one side of the toasted bread and place it, sauce side down, on the patty melt.
Place bun top onto patties and serve.

Notes

Store in an airtight container for 2-3 days or freeze for up to 1 month.

We used a fattier ground beef (80%lean 20%fat) for these patty melts - the fat in this meat has more flavor, does not require any add-ins, and is great for a true fast food copycat.

We made these with double patties; single patty melts are also delicious. Estimate a quarter pound of meat per patty - adjust toast and cheese for however many patty melts you wish to make.

The sauce recipe makes about 1/2 cup of sauce - this should be enough to make at least 6 patty melts.

We sprinkle salt over the onions to make them sweat a bit and draw out the moisture - caramelizing them a little faster to a nice deep golden brown. Caramelizing onions still takes a bit of time - keep them over medium low heat and stir regularly so they do not burn.

If you have a large, square skillet, you will have the maximum amount of room to cook the beef patties and toast the bread at the same time. If not, toast the bread first and set aside. Then, cook your beef patties so that they stay warm and the cheese stays melty when you build the patty melt.

Nutrition