Here’s a classic Patty Melt recipe—the ultimate comfort food hybrid of a burger and a grilled cheese, with caramelized onions, melty cheese, and toasted bread.
Ingredients (serves 1–2)
- For the burger patties:
- 1/2 lb (225 g) ground beef (80/20 for juiciness)
- Salt and pepper to taste
- Other ingredients:
- 2 slices rye bread (marbled rye works great)
- 2 slices Swiss cheese (or your favorite melty cheese like Gruyère or cheddar)
- 1 small onion, thinly sliced
- 1–2 tbsp butter
- Optional: a dash of Worcestershire sauce or garlic powder for the beef
Instructions
- Caramelize the onions:
- Heat 1 tbsp butter in a skillet over medium-low heat.
- Add sliced onions and cook slowly, stirring occasionally, until golden brown and sweet, about 15–20 minutes.
- Optional: add a pinch of salt and a dash of sugar to help caramelization.
- Form and cook the patties:
- Shape the ground beef into thin patties, slightly larger than the bread slices.
- Season with salt and pepper.
- Cook in a skillet over medium-high heat for 2–3 minutes per side, or until cooked to your preferred doneness.
- Assemble the patty melt:
- Butter one side of each slice of bread.
- On the unbuttered side, layer: Swiss cheese → cooked burger patty → caramelized onions → second slice of cheese → top slice of bread (buttered side out).
- Grill the sandwich:
- Heat a skillet over medium heat.
- Grill the sandwich, pressing lightly with a spatula, for 3–4 minutes per side until golden brown and cheese is melted.
- Optional: cover with a lid for 1–2 minutes to help melt the cheese fully.
- Serve hot:
- Slice in half and enjoy immediately with pickles or fries.
Tips
- Using thin patties ensures the sandwich isn’t too thick to bite.
- For extra flavor, mix caramelized onions into the beef before cooking.
- Rye bread works best, but sourdough is a tasty alternative.
- A little mustard or Russian dressing can add a tangy twist.
If you want, I can also give a next-level diner-style patty melt recipe that uses extra buttery bread, double cheese, and a secret caramelized onion trick to make it insanely melty and rich.
Do you want me to do that?
