Patty Melt

No ratings yet

This classic patty melt is a cheesy, savory mash-up of a grilled cheese and a burger. Juicy beef patties, caramelized onions, and melty Swiss cheese are smashed between slices of buttery toasted rye for a crispy, diner-style sandwich.

Prep Time15

Cook Time15

Total Time30

Course: dinner, lunch, Sandwiches and Pizza

Cuisine: American

Keyword: patty melt

Servings: servings

Author: Dahn Boquist

Ingredients

8 ounces ground beef
Salt and pepper to taste
1 yellow onion thinly sliced
4 slices rye bread
8 slices Swiss cheese or sharp cheddar
3 to 4 tablespoons butter divided (for skillet and bread)

Instructions

Caramelize the onions

In a large skillet over medium heat, melt 1 tablespoon of butter. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions are soft and golden. About 20 to 25 minutes. Remove from the skillet and set aside.

Make the Patty Melts

Divide the ground beef into 2 equal portions. Shape them into logs, then flatten into patties a little wider than the bread (to allow for shrinkage). Season both sides with salt and pepper.
In a skillet over medium-high heat, cook the patties for 3–4 minutes per side or until they’re done to your liking. Set aside.
Butter one side of each bread slice. In a clean skillet, toast them buttered side down until golden. Set aside, toasted side up.
To assemble, layer 2 slices of cheese, a burger patty, and caramelized onions onto two slices of bread. Top with 2 more slices of cheese and the remaining bread, toasted side in, buttered side out.
Wipe out the skillet if needed and melt a bit more butter over medium heat. Cook the sandwiches for 3–4 minutes per side, pressing gently, until golden brown and the cheese is melted. Add more butter if the pan looks dry.
Serve hot, with pickles and chips or a simple green salad.

Notes

Forming the patties a little wider than the bread helps ensure full coverage once they shrink during cooking.

Toasting the inside of the bread before assembling allows the cheese to start melting early, giving you a better melt.

You can substitute cheddar, provolone, or muenster cheese for the Swiss, depending on your taste.

Nutrition