9 Mile Station’s version hews closely to ideal patty melt tradition, with slight updates. It’s served on very good marble rye bread from Buckhead Bread Co. that’s toasted to a buttery crispness. Both slices of bread are cloaked in melted fontina cheese, a flavorful upgrade over Swiss, which envelops the patty once the sandwich is assembled. 

Dark, sweet caramelized onions top the patty, which is the unquestioned star of the show. A blend of Halperns’ brisket, short rib and chuck makes this burger taste a lot more like an old-fashioned hamburger steak, and it’s perfectly cooked at medium-well. It makes for a juicy, messy sandwich, but you wouldn’t want a patty melt any other way. 

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