Jess Pryles

Grilled Texas Patty Melt Sliders

texas patty melt sliders
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A thick beef patty smothered in American cheese, nestled atop Texas toast with real garlic and topped with charred onion and jalapeño.

Let’s be clear. It’s not a sandwich, it’s Patty Melt.

To be considered a legitimate Patty Melt, it needs to be served on Texas toast and have a serious amount of cheese melted over the beef patty.

mini patty melt sliders with jalapeno

And, in my humble opinion, to be considered a Texas patty melt, it should definitely be crowned with some grilled onions and jalapeños. Plus, as the saying goes, everything is bigger in Texas. And you’ll find these sliders are very generously proportioned, with at least 3-4 decent bites each.

I chose New York Bakery® Texas Toast for the slider base layer. Not only is the Texas Toast generous in size, but it’s a loaded with real garlic and herbs which lend another layer of flavor to the finished dish. The slices are also pre-slathered in butter, which helps create a lovely brown color and crust as it cooks.

medium rare open face sliders

The Texas Toast from New York Bakery makes the perfect base for these patty melt sliders because it gets nice and crispy on the outside when grilled, but stays soft and fluffy in the middle. Size wise, it’s a great ratio to make sure it can hold up to the patty and toppings, too. Most importantly, when they approached me about doing a recipe collaboration, I was pleased to discover their product was actually preservative free. It’s always important to me to work with products I would genuinely use and cook with in my own kitchen.

These Texas Patty Melt Sliders are a one-stop grill shop – check out how it all comes together in this clip, then keep scrolling for the recipe!

This is a sponsored post written by me on behalf of New York Bakery®. The opinions and text are all mine. Sponsored posts help support this site.

For more information on New York Bakery’s Texas toast, visit their website, youtube or facebook page.

Print Recipe

Texas Patty Melt Sliders with grilled Jalapeño

Makes 8 generous sliders


  • 2 lb ground beef (preferably 80% fat or more)
  • 1 x pack New York Bakery® Texas Toast with real garlic
  • 1/2 white onion, chopped
  • 2 jalapeno peppers, seeded & chopped
  • 8 slices of American cheese
  • salt


  1. Heat a grill to medium heat (350-450f). You will need one side of the grill to be a flat top. If you do not have this attachment or grilling surface, you can place a large skillet or griddle directly onto your grill.
  2. Divide the beef into 8 portions. Form each portion of beef into patties. To fit the shape of the toast, fashion them into "flat football" shapes. Press your thumb into the top of each patty to stop it rising during cooking. Season with salt.
  3. Combine peppers and onions in a bowl, and sprinkle with a little salt to season.
  4. Prepare the Texas Toast, cheese, peppers, onions and beef on a tray to take to your grill - you want all the ingredients ready as cooking will move quickly. The toast does not need to be defrosted - it's ready to place straight on the grill from the packaging.
  5. Start by char grilling the peppers and onions on the flat side of the grill. Cook 3-5 minutes until softened and browned. Move to the edge of the grill so they do not burn.
  6. Place the patties onto the flat top/griddle and press gently with a spatula. Leave to cook 3-4 minutes.
  7. Flip the patties to continue cooking the other side (a further 3-4 minutes), and lay the toast pieces onto the grate section of the grill. Turn the bread pieces every 30 seconds to prevent burning until a nice crust is formed, about 3-4 minutes total.
  8. Once the pattys have cooked for 6-8 minutes total, lay the cheese directly on top, and allow to melt.
  9. Assemble the sliders. Start with the grilled Texas toast, then layer with a cheese covered patty, and spoon a generous amount of the char grilled onions & jalapenos on top. Repeat until all sliders are formed then serve immediately.


Jess Pryles is a full fledged Hardcore Carnivore. She’s a cook, author, and TV personality specializing in the field of meat, with a particular expertise in beef. She’s also a respected authority on live fire cooking and BBQ. Born in Australia, she now resides in Austin, Texas.

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