This classic variation of the patty melt will surely please a crowd with its tangy sauce, juicy patty, and two cheeses on grilled sourdough bread
In a bowl, combine the thousand island dressing, French dressing, ketchup, and Worcestershire sauce; mix well, cover, and refrigerate.
Crumble or chunk the ground beef into a large mixing bowl.
Sprinkle evenly as possible the salt, pepper, and granulated garlic over the meat.
Mix the seasonings into the meat by hand.
Once mixed, form 4 oval patties at approximately 1/2 pound each. Take care to not make them too thick or thin, and try to create the ovals to the size of the bread.
Heat a non-stick skillet over medium high heat.
Once hot, place each of the patties down and allow to cook for 3-5 minutes or as the pink fades from the side of patties.
Flip, add a slice of Swiss and American cheese, and cook for 2-3 more minutes for medium rare, but no more than 5 minutes.
Remove from heat and allow to rest.
Wipe out the skillet, return to burner, heat on medium, and place 1-2 tbsp of butter.
Once the butter has melted, place 2-4 slices of sourdough bread down in the butter (or as many as can comfortably fit in the skillet).
Grill one side of the bread to desired toastiness and color, 2-3 minutes, watching closely so it doesn't burn.
Spread Frisco Burger sauce on the inside of both bread slices.
Layer with lettuce and tomato.
Place the warm burger on the bed of veggies and replace the top bun.
Cut diagonally, garnish with chips, fries, pickles, etc.
Serve and enjoy.