Make a delicious classic patty melt at home in minutes!
This patty melt recipe, combines the best of a grilled cheese sandwich and burger, topped with caramelized onions and Swiss cheese for a diner classic at home.
A patty melt is different from a good ol’ cheeseburger as the beef patty is topped with caramelized onions between two slices of bread. It’s cooked ‘grilled-cheese-style’ for a perfect bite.
- A classic patty melt is a comforting cross between a melty grilled cheese sandwich and a juicy burger with retro-style flavor.
- You can make them with simple ingredients that are likely already on hand.
- It tastes delicious with a seasoned beef patty, caramelized onions, and Swiss cheese.
- They’re a perfect last-minute dinner; swap out frozen beef patties for easy prep.
What You’ll Need to Make a Patty Melt
Ground Beef: Use an 80/20 blend of ground beef; it has enough fat to make the burger patties juicy without being too fatty. You can replace it with frozen beef patties cooked according to package directions. I keep the seasonings simple in this recipe but feel free to add garlic powder or your favorite seasonings.
Onions: Use any variety of onions. Caramelizing onions is best when its done very low and slow.
Cheese: I love a slice of Swiss cheese on a patty melt, but feel free to use cheddar cheese, American cheese, or your favorite variety.
Bread: Patty melts generally replace the buns with thick slices of bread. Use a hearty bread like sourdough, marble rye, or even Texas toast. Thicker pieces of bread work best.
Sauce: Sauces are optional, but I love Thousand Island dressing or burger sauce. You can add ketchup, relish, or mustard, or just serve them on the side for dipping.
Variations: Customize patty melts with strips of cooked bacon, pickle slices, sautéed mushrooms, creamy coleslaw, or sauerkraut.
How to Make a Patty Melt
Make this delicious diner classic at home in minutes!
- Caramelize the onions and set aside. (See recipe below.)
- Cook patties to the desired doneness.
- Layer beef patty, cheese, onions, and sauce between buttered bread slices.
- Grill until the cheese is melted and the sandwich is heated through.
Patty Melt Tips & Tricks
- Shape the patty to the size of the bread so a little bit of everything gets into every bite!
- For the best, less soggy patty melts, let the beef patties drain on clean paper towels before assembling.
- Make patty melts in advance and wrap them in aluminum foil before refrigerating for 3-4 days. Pop them in the toaster to warm them up again or reheat in the air fryer.
What to Serve with Patty Melt
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Patty Melt
A juicy beef patty is layered with sautéed onions, Swiss cheese and tangy dressing between slices of crunchy pan-grilled bread.
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In a medium skillet, combine sliced onions and 2 tablespoons of butter. Cook over low heat until onions are golden, about 20 to 25 minutes, stirring occasionally.
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Meanwhile, combine beef, Worcestershire sauce, salt & pepper. Form the beef mixture into four thin patties shaped similar to the bread.
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In a cast iron skillet, melt 1 tablespoon butter over medium-high heat. Add the patties and cook for 3 to 4 minutes on each side or to desired doneness. Transfer to a plate and set aside.
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Top each slice of bread with the dressing and mustard if using. Add a slice of cheese, onions, and beef patty. Top with the remaining slice of bread.
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In a clean skillet or on an electric griddle, melt 2 tableespoons of butter. Add the patty melts and cook for 3 to 4 minutes or until golden brown.
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With a spatula, flip each sandwich over and grill on the other side, adding more butter as needed, until the cheese ismelted and the bread is lightly toasted.
- Beef patties may be made ahead and refrigerated in an air-tight container for 3 days.
- Frozen beef patties can be used in place of fresh beef. Season to taste and prepare according to package directions.
- Store leftover beef patties for up to 4 months by foil wrapping, followed by plastic wrap and placing them in a freezer bag.
Calories: 896 | Carbohydrates: 38g | Protein: 44g | Fat: 63g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 178mg | Sodium: 849mg | Potassium: 544mg | Fiber: 4g | Sugar: 6g | Vitamin A: 954IU | Vitamin C: 3mg | Calcium: 688mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Lunch, Main Course, Sandwich
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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