Empire Diner Patty Melt with Heirloom Tomatoes & Avocado Salad with TABASCO® Green Jalapeño Lime Vinaigrette

4.3 stars based on 4 votes.
4 ratings
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Patty Melt

  • 1 (5-ounce) burger patty
  • Salt to taste
  • 2 slices Swiss cheese
  • 1 slice Cheddar cheese
  • 2 slices seedless rye bread
  • 1/4 cup caramelized onions
  • 2 ounces unsalted butter


  • 1 small heirloom tomato, cut into wedges
  • 1/4 avocado
  • 1 tablespoon cilantro leaves
  • 1 teaspoon TABASCO® brand Green Jalapeño Pepper Sauce
  • Juice of 1 lime
  • 1 tablespoon extra virgin olive oil
  • Salt to taste
  • 3 leaves Bibb lettuce


Begin by seasoning the 5-ounce burger patty with salt and sear in a hot sauté pan to medium rare. Assemble the sandwich with Swiss cheese slices and Cheddar slices on one side of the bread and the caramelized onions and beef patty on the other. Heat a skillet to medium and melt the butter into the pan. Add the sandwich and press with a steak weight or another pan to press the ingredients together. Flip the sandwich and repeat until golden brown and cheeses are melting. Cut in half.

In a medium sized bowl, place tomatoes, avocado and cilantro and season with salt. In a separate bowl, combine the TABASCO® Green Sauce, lime juice and olive oil. Pour vinaigrette over the tomato mix and season to taste. Add more TABASCO® Green Sauce for more spice if desired. Serve on lettuce leaves alongside the Patty Melt!

Makes 1 serving.

Recipe by Chef Amanda Freitag of Empire Diner in New York City.

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  • Name: Lucy G.
    Date: June 7th, 2014
    you had me at "patty melt"... <drooling>