Dale Talde's Cast Iron Porky Melt with Marble Rye
A gourmet twist on the classic patty melt featuring house-made pork and beef patties seasoned with warming spices and dry milk powder for extra richness. The blend of fatty pork shoulder and ground beef creates an incredibly juicy patty that's topped with melted cheddar and grilled onions, all sandwiched between buttery toasted marble rye with tangy deli mustard. This comfort food showcases restaurant-quality techniques like proper meat grinding and cast iron cooking to deliver a deeply satisfying sandwich perfect for lunch or casual dinner.
Ingredients
- 1 ½ pounds extra-fatty pork shoulder, diced to medium sizepork shoulder + bacon1:1 ratio + 2 stripsdietary
adds bacon for extra fat
- ½ pound ground beef
- 1 ounce salt
- 2 ½ ounces nonfat dry milk powder
- ½ teaspoon white pepper
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 egg, chilled and beaten
- ½ cup cream
- ¼ pound cheddar cheese
- 6 slices cheddar cheese
- 12 slices marble ryesourdough1:1preferencegluten-free
different flavor profile
- deli mustardDijon mustard1:1preference
sharper flavor
- grilled yellow onions(optional)
- 1 tablespoons oil
- butter, for bread
Instructions
- 1
Dice pork shoulder to medium size and mix with ground beef
- 2
Season meat with dry spices and dry milk powder, then grind through medium die or have butcher grind
- 3
Using paddle attachment, mix beaten egg and cream into meat mixture
- 4
Fold in quarter pound cheddar cheese and portion into 6-ounce patties
- 5
Cook patties in cast iron pan with oil on medium heat for 3-4 minutes per side
- 6
Add cheese slice on each patty during last 2 1/2 minutes and cover to melt
- 7
Remove cooked patties and set aside
- 8
Butter one side of each bread slice and toast in pan until golden brown
- 9
Slice onions into quarter-inch rounds and grill on high heat with salt, pepper and oil for 3 minutes
- 10
Place grilled onions in bowl and cover with plastic wrap to continue cooking
- 11
Spread mustard on non-buttered side of bread slices
- 12
Stack patty, add onions, top with second bread slice and serve
Tips
Ask your butcher to grind the pork shoulder if you don't have a meat grinder at home for easier preparation.
Use a cast iron pan for even heat distribution and better browning on both the patties and bread.
Covering grilled onions with plastic wrap allows them to steam and finish cooking while staying warm.
Good to Know
Refrigerate cooked patties for up to 3 days. Store assembled sandwiches for up to 1 day.
Patties can be formed up to 1 day ahead and refrigerated. Onions can be grilled several hours ahead.
Serve immediately while hot for best texture and melted cheese.
Common Mistakes
Don't overwork the meat mixture to avoid dense patties.
Use medium heat to prevent burning while ensuring patties cook through.
Cover patties with lid when adding cheese to ensure proper melting.
Substitutions
Gluten-Free Swaps
General Alternatives
adds bacon for extra fat
FAQ
Can I make these without a meat grinder?
Yes, ask your butcher to grind the pork shoulder for you, or use a food processor to pulse the diced pork until coarsely ground.
What if I don't have marble rye bread?
Regular rye bread or sourdough work well as substitutes, though you'll miss the distinctive marbled appearance and slight sweetness.
How long do the cooked patties keep?
Refrigerate cooked patties for up to 3 days in an airtight container, or freeze for up to 3 months.